Welcome aboard our Surimi Seafood FAQ page, your go-to resource for answers and advice about this versatile and nutritious protein option.
Is surimi seafood the same thing as imitation crab meat? Yes, the term “imitation crab meat” is a common variation on “surimi seafood.” “Krab” (or “crab with a k”) is another. While we prefer surimi seafood, you’ll notice throughout this page that we use the terms interchangeably.
What is surimi seafood? Surimi seafood is a type of processed seafood made from whitefish, often Alaska pollock, that is de-boned, finely minced, washed, and blended with other ingredients.
Alaska Pollock
What is surimi seafood made from? Surimi seafood is made from surimi paste that consists of de-boned, finely minced, white-fleshed fish, often Alaska pollock. The paste is commonly prepared and quick frozen at sea to preserve its freshness. Once onshore, the frozen surimi blocks are chopped, thawed and then combined with other ingredients to produce surimi seafood.
How is imitation crab meat made? Imitation crab is made by combining surimi paste made from minced, white-fleshed fish with other ingredients such as starch, eggs, seasonings, flavorings and natural colors. It is shaped and cooked to resemble the appearance, texture, and taste of real crab.
Is surimi seafood cooked or raw? Surimi seafood is fully cooked during the manufacturing process, so you can eat it raw straight from the package without any additional cooking.
Can I eat imitation crab straight from the package? Yes, once thawed it’s ready to eat and makes a quick addition to salads, sushi, hot dishes, and snacks.
Can I put surimi seafood in hot dishes? Yes, with confidence. The superior grade surimi in our products withstands the heat from cooking without losing its crab-like flavor, texture, and delectable mouthfeel.
Is imitation crab meat highly processed? Yes, imitation crab is a processed food but no more so than many everyday foods such as yogurt, cheese, protein powders, and fortified non-dairy milks. Complex processing allows for longer shelf life, food safety, and consistent quality while preserving the protein content of the fish.
What is the history of surimi seafood? Surimi seafood has a long history going back more that 900 years to Japan. It was originally developed as a way to preserve fresh fish and was a staple to sustain mariners on working and exploration vessels. The traditional methods used to make surimi became the foundation for foods like kamaboko, a steamed fish cake still popular in Japan today.
Is surimi seafood healthy? Surimi seafood can be a convenient source of affordable protein, upwards of 9 grams per serving. It is low in fat and calories and a good source of omega-3 fatty acids, which are essential for brain and heart function. Those monitoring their sodium intake should enjoy surimi seafood in moderation as part of a balanced diet.
Why is Alaska pollock fish used to make surimi seafood? Alaska pollock has a mild flavor, white color, and firm texture that easily take on the flavor and appearance of crab. It is also one of the most abundant and sustainably managed fish species in the world, making it reliable and consistently affordable. Alaska pollock is low in fat and a good source of lean protein as well as other important nutrients like fatty acids, B12 and selenium.
Does all imitation crab contain Alaska pollock? At Sugiyo USA we only use wild-caught Alaska pollock in our surimi seafood. Other brands may use inferior species such as cutlassfish and threadfin bream that are notably lacking in sensory and nutritional characteristics. Check ingredient panels and always stick to surimi seafood made from Alaska pollock.
Is imitation crab high in sodium? A serving of surimi seafood (85 to 95 grams) on average will contribute approximately 20-25% of the recommended daily intake of sodium. Those on sodium-restricted diets should read the label carefully and enjoy surimi seafood in moderation as part of a balanced diet.
How long does surimi seafood last? Frozen: Unopened, in original packaging, our products’ frozen shelf life is 18 months from the manufacture date.
Thawed: Unopened product refrigerated below 40 F (4 C) will keep up to 14 days. Thawed, opened, in original packaging, and refrigerated below 40 F (4 C) will keep up to 7 days.
Can I freeze/re-freeze surimi seafood? Yes, you can safely re-freeze surimi seafood if it has been handled properly. If the product was thawed in the refrigerator and kept below 40 F (4 C), it is safe to re-freeze. Avoid re-freezing if it was left at a temperature between 40-140 F (4-60 C) for more than 2 hours. Occasionally, re-freezing causes small ice particles to form in the bag, which is both expected and harmless.
How do I thaw imitation crab? The safest way to thaw imitation crab is to place it in the refrigerator overnight. If pressed for time, you can also run it under cold water in a sealed bag. Thawing at room temperature should be avoided to prevent spoilage.
Is imitation crab safe for people with shellfish allergies? People with shellfish allergies should avoid imitation crab. While some products are made without real crab meat, they can contain natural flavors derived from shellfish or may have been manufactured in a facility that contains shellfish.
What are the best sauces for surimi seafood? In no particular order we suggest: Garlic Butter Sauce, classic cocktail sauce, remoulade sauce, Coconut Wasabi Sauce, spicy aioli or siracha mayo, lemon butter sauce, and Thai sweet chili sauce.
Why is your surimi seafood so much less expensive than crab? It’s made from an abundant fish, wild-caught Alaska pollock, that doesn’t experience the seasonal and annual variations in population that are the primary drivers of crab prices. When you consider that a large portion of the weight of real crab is inedible shell, the per pound value of surimi seafood is outstanding.
What’s the environmental impact of surimi seafood? In 2021, the Genuine Alaska Pollock Producers (GAPP) partnered with a research firm to conduct a life cycle assessment of the Alaska pollock industry. Among the findings is that surimi seafood produced from wild-caught Alaska pollock has a lower carbon footprint and delivers more protein per KG of greenhouse gas emissions than many other animal proteins, including beef, chicken, and plant-based options.