Have You Heard of Surimi?

The fishmonger
Trout festival
Tips and advices : seafood
Tips and advices: Fish
Salmon Fest
Your fish experts display
Cooking Fish and Shellfish
Fish and shellfish prepared for you

Perhaps not by name, but you’ve probably encountered it in refrigeration units at fishmarkets, or savoured it in salads or a sandwiches! It’s made from pre-cooked fish, usually pollock and whiting, seasoned to imitate crab or lobster. Surimi sticks and flakes are most popular. Surimi has become the fastest growing seafood product in North America since it first appeared more than 25 years ago.

Versatile
Healthy and Practical

Perhaps not by name, but you’ve probably encountered it in refrigeration units at fishmarkets, or savoured it in in salads or a sandwiches! It’s made from pre-cooked fish, usually pollock and whiting, seasoned to imitate crab or lobster. Surimi sticks and flakes are most popular. Surimi has become the fastest growing seafood product in North America since it first appeared more than 25 years ago.

Versatile

Surimi comes already cooked, ready-to-eat. Mix it with mayonnaise or salad cream/dressing in salads or sandwiches. Better still, run it through the food processor and use it to stuff crepes, vegetables or, again, sandwiches. Children love surimi sticks served with dip as a snack or with cheese cubes on brochettes. Surimi is also a welcome addition to pasta dishes, stir-fries, pizzas and fajitas. Its delicate, light, slightly sweet flavour compliments a host of foods.

Healthy and Practical

Surimi is a low fat, low cholesterol food with only 70 to 80 calories per 85 g serving. It keeps up to two months unopened in the refrigerator, and lasts about four days once unsealed. Please note that anyone with hypertension might want to enjoy surimi in limited quantities owing to its sodium (salt) content.

Please consult our All Recipes section for recipes with surimi, such as :

crab stir-fry
crab spirals with lemon & dill
light and lively lobster salad
crabby club sandwich