Surimi

Surimi production involves mechanically separating fish flesh from bones, washing it repeatedly with cold water to remove fats, blood, and water-soluble proteins (leaving primarily myofibrillar proteins actomyosin and troponin-tropomyosin), then mixing with cryoprotectants (sorbitol, sucrose, polyphosphates) to prevent protein denaturation during frozen storage. The resulting paste is extruded, heated to 90°C (gelling the protein network), and shaped into crab sticks, scallop-shaped pieces, or shrimp-shaped products, then colored and flavored with crab extract. Japan produces ~500,000 tonnes of surimi products annually. Alaska pollock (Gadus chalcogrammus) accounts for ~70% of surimi feedstock — its white flesh, mild flavor, and exceptional gel-forming properties make it ideal for the application.