starchy sauces or gelatin.
Fingers and Burgers, Surimi Commercial
“minced” fish products are made from a
variety of white ocean fish that would
otherwise be discarded as too small or bony.
They run the range from coarse-textured fish
sticks and fishburgers to finer patties and
paste-like spreads. Imitation fish fillets and
shellfish meats are made by extruding highly
processed mixtures of fish paste and other
structure-reinforcing ingredients, including
seaweed-derived alginate gums and textured
vegetable proteins.
The most widely consumed form of
processed fish is surimi, the Japanese term for
“minced fish,” which is nearly 1,000 years old
and is now made into many imitation shellfish
products. Surimi is made by finely mincing
fish scraps (today, usually pollack), washing
them, pressing them to remove the wash
water, salting and seasoning the mince,