top of page

What are Surimi products?

Have you ever wondered, what is "Surimi"? Or what makes a Surimi-based product? Well, look no further as we bring you the answers.

"Surimi" is a Japanese term literally meaning "minced meat" derived from fish. This high protein paste is often used as the primary ingredient in a variety of ways to make "Surimi-based products".

In your everyday shopping, you might recognise a number of seafood products under the category of Surimi–based products. The "fish balls" and "crabsticks" are examples Surimi–based products commonly used in your everyday home-cooked meals. These products are also popular in a variety of Asian cuisines.

Tips & Tricks

Surimi-based products are versatile foods that everyone can enjoy. Here, we bring you some tips and tricks on how to keep your Surimi-based products fresh and cook them for your family.

Keeping Surimi-based products:

  • Frozen Surimi can be stored in the freezer for up to 18 months.

  •  

  • Don't leave your Surimi exposed at room temperature for too long.

Cooking Surimi-based products:

  • For a quicker defrosting, place it in a sink with cool running water.

  •  

  • Surimi do not require a long cooking time once defrosted.

Common Misconceptions About Surimi

Surimi-based products are popular ingredients for a number of cooking styles because they are easy to cook, versatile and can be kept for long periods.

However, there are a few common misconceptions about Surimi-based products that people often have. Here, we aim to provide you with the right information for your perfect Surimi meal in your kitchen.

  • Good Manufacturing Practice
    Basic procedures and guidelines require that we clearly control and define our manufacturing process, including making records, evaluating changes to the process, and having in place a system for recalling any batch of product from sale or supply.
  • Hazard Analysis & Critical Control Points (HACCP)
    A systematic preventive approach to food safety in production processes. It requires that design measurements in Critical Control Points (steps in manufacturing at which food safety hazards can be prevented) are up to standard in avoiding contamination in food processing.
  • Makanan Selamat Tanggungjawab Industri (MeSTI)
    A food safety program organised by the Malaysian Ministry of Health to assist food entrepreneurs in fulfilling the requirements of the local Food Safety Act 2009. It requires strict safety standards in food processing in order to produce food that is hygienic and safe for consumption.
bottom of page