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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Surimi SURIMI Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Different brands of surimi have varying flavors; try a few brands to find the ones you like best. Surimi is imitation shellfish. The name comes from a Japanese word meaning minced fish. Employing a technology long used by the Japanese, manufacturers start with lean, white-fleshed fish—mostly Alaskan pollock—remove the bones, chop it fine and rinse it many times until it forms a gelatinous fish paste. They add sugar and sorbitol to stabilize it, then perhaps egg white, starch, and lifelike color before forming it into shellfish shapes. The result looks and tastes much like shellfish, with perhaps a slightly sweeter or more salty taste. Some manufacturers add small amounts of real shellfish; check the package. Varieties Surimi comes in a variety of shapes, which resemble shrimp, scallops, crab, and lobster tail. It is available breaded or unbreaded, frozen or thawed. Buying and storing tips Different brands of surimi have varying flavors; try a few brands to find the ones you like best. When buying thawed surimi, check its smell; it shouldn’t smell sour or stale. Wrap thawed surimi in plastic and store in the refrigerator for up to five days. Frozen surimi will keep in the freezer for two months. To thaw slowly, unwrap, place surimi in a pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place surimi (wrapped in a watertight bag) in a sink with cool running water, allowing about 1/2 hour per pound (454g). For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5 minutes per pound (454g), with equal standing time in between zaps. Availability Surimi is available year-round. Preparation, uses, and tips Use surimi in recipes calling for shellfish. It is good chilled, in salads. For other dishes, add it during the last few minutes and cook just until heated through. Cooking surimi too long will cause it to toughen. Deep frying Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Slip breaded surimi into hot oil. Cook until brown, 2 to 3 minutes. Nutritional Highlights Surimi, 3 oz. (85g) Calories: 84 Protein: 12.9g Carbohydrate: 5.8g Total Fat: 0.76g Fiber: 0.0g *Excellent source of: Selenium (23.8mcg), and Vitamin B12 (1.4mcg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Surimi (imitation crab) provides 0.612 grams of omega-3 fatty acids, derived from EPA (0.244g), DHA (0.361g), and ALA (0.007g), per 100 grams of surimi (imitation crab). Health benefits and concerns Health benefits and concerns for fish and seafood Many health benefits and concerns associated with this food are applicable to other fish and seafood. Read about health benefits and concerns for fish and seafood for a full description.

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