Abstract
Abstract Unknown in the United States before 1979, the age‐old Japanese process of preparing gelled fish protein products has excited the world seafood industry. Made from washed minced flesh, surimi is an ideal raw material for analog seafood products (e.g., crab, scallops, shrimp) and other innovative formulated foods. Surimi is a highly functional, pure fish protein‐water‐cryoprotectant combination that, when properly combined with other ingredients, will form a stable gel. International politics involving the International Fishery Conservation Act, the establishment of fishery conservation zones, and world need for better utilization of raw material from the sea have all contributed to the rapid rise in popularity of surimi products. Surimi, truly the “high tech” product from modernization of the world's fishing industry, can enable us to realize total utilization of this most important source of protein.
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