Surimi
Surimi
Surimi (/sʊˈriːmi/; from Japanese: 擂り身, surimi, "ground meat") is a paste made from fish or other meat. It is often used to mimic the texture and color of the meat of lobster, crab, and other shellfish. The most common surimi product in the Western market is imitation crab meat.
Etymology
The term "surimi" is derived from the Japanese words "suru" (to grind) and "mi" (meat). It was first used in the 12th century and has been a staple in Japanese cuisine for centuries.
Production
Surimi is made by deboning and mincing a fish, typically a white fish, and then washing it to remove fat and unwanted bits. The resulting paste is then mixed with additives like starch, sugar, and flavorings before being heated and formed into shapes.
Uses
Surimi is used in a variety of dishes, including sushi, noodles, and dumplings. It is also used to make imitation seafood products, such as crab sticks, lobster tails, and shrimp.
Health
Surimi is low in fat and high in protein, making it a healthy alternative to higher-fat meats. However, it is often high in sodium and may contain additives, so it should be eaten in moderation.
Related Terms
External links
- Medical encyclopedia article on Surimi
- Wikipedia's article - Surimi
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