Surimi
Since its first arrival in North America some 25 years ago, surimi has enjoyed the largest increase in popularity in the shellfish category.
Surimi is made from minced cooked fish, generally pollock and whiting, seasoned to taste of crab and lobster, and most often shaped in sticks or flakes.
- Made from already processed fish, surimi is ready to eat on purchase.
- It can be mixed with mayonnaise or dressing and served in sandwiches and salads.
- It can also be put in a food processor and used to stuff crepes, vegetables, wraps, pita pockets, etc.
- Children love surimi sticks as a snack with dip or in brochettes made of cheese and surimi squares.
- Surimi can also be served with pasta, it can be sautéed or used as a garnish on pizzas and fajitas
- Its light, delicate and sweet taste can be paired with a variety of foods..
Surimi contains almost no fat, is very low in cholesterol and has no more than 70 to 80 calories per 85-gram portion. High in sodium, people with high blood pressure should eat it in moderation.
Surimi can be stored unopened in the refrigerator for up to two months or once opened, for four days.