2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Surimi is native to Southeast Asia. Translated from Japanese surimi means washed and minced fish. Surimi was first made about a thousand years ago in Japan.
It is quite normal that surimi was invented by the Japanese, because for centuries fish has been their main food product. Centuries ago, they found that fish had a very interesting property. If minced meat is made from fresh white ocean fish, then washed and drained, this product can be used to prepare delicious food in a variety of forms.
In the beginning, the Japanese made surimi into traditional balls or small salamis, which are called kamaboko. To this day, cooking kamaboko is the highest degree of culinary art in Japan.
Gradually, Japanese chefs diversified surimi recipes and today there are thousands. Surimi has neither a pronounced taste nor its own smell.
In modern cooking surimi is used to imitate different types of seafood. To make the resemblance more complete, paints, flavors and spices are used.
The most common product made from surimi are shrimp rolls. They do not contain crab meat, but surimi. This is always written on the package. There is a myth that surimi is made from canned fish waste, but this is not the case.
Surimi is a pure fish, a concentrated fish protein that is free of fat, bones, skin, blood and soluble enzymes.
Hake and pollock are most commonly used to make surimi, as are Pacific horse mackerel and sardines. Only pure fish fillets are used for surimi.
In addition to shrimp rolls, which are used as an addition to salads, pasta and pizza, as well as risotto, royal shrimp are made from surimi.
When choosing a surimi product, it should look appetizing, juicy and elastic. If you buy frozen surimi products, never freeze them again.
This will spoil both their taste and appearance. You can defrost surimi products in the microwave, but it is better to let them thaw at room temperature.
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