Abstract
This paper presents the results of a market test of surimi made from Atlantic blue whiting ( Micromesistius poutassou) onboard the research vessel Shinkai Maru. Surimi buyers in the US and in the EU, accounting for more than 50% of the total surimi purchases in their markets, and processors in Norway, accounting for 70% of the Norwegian fish cake market, were surveyed after they had tested the surimi samples. The results indicate that the respondents valued the samples at almost the same level as Alaska pollock surimi, at the same level as southern blue whiting surimi and better than Pacific hake surimi. The samples satisfied all of the main price-determining factors: gel-strength, whiteness and taste. For the Norwegian fish cake processors the quality of blue whiting surimi was judged to be better than mince from silver smelt and significantly better than Alaska pollock surimi with sugar/sorbitol because of the lower levels of sweetness in the flavour of the final product.
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