Surimi

Surimi is a processed seafood product made from white fish, such as pollock or cod, that has been deboned, minced, and washed to remove fat and undesirable odours. The resulting fish paste is then mixed with cryoprotectants (like sugar or sorbitol) and sometimes flavourings, colourings, and starches, before being shaped and cooked, often through steaming or baking.

Manufacturers use surimi as a protein base to mimic the texture and flavour of more expensive shellfish, such as crab or lobster. It is commonly found in seafood sticks, imitation crab meat, and other processed seafood products like sushi fillings and fish cakes, where it provides a firm, elastic texture and a neutral flavour base.

Surimi is not considered a food additive in the UK and does not have an E-number. Its nutritional profile is primarily protein, with varying amounts of carbohydrates and sodium depending on added ingredients. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated the safety of ingredients commonly used in surimi production, such as sorbitol, which is authorised as a sweetener. Generally, surimi is considered safe for consumption as part of a balanced diet.