Seafood

When the surimi fails to form a strong gel, resulting in a soft or mushy texture after cooking. This can be caused by insufficient washing, poor fish quality, or improper freezing.

Gel weakening

Dry, discolored patches on the surface of the surimi block caused by moisture loss during frozen storage. This can lead to a tough, off-flavored product and reduces the usable portion.

Freezer burn

Unpleasant smells from lipid oxidation or bacterial spoilage, which can occur if the fish was not fresh or if the surimi is stored improperly. This makes the surimi unsuitable for human consumption.

Off-odors

Surimi is the base for products like imitation crab, lobster, and shrimp. It is mixed with starch, flavorings, and binders, then shaped, cooked, and colored to mimic the texture and appearance of real shellfish.

Seafood analogs

Surimi is combined with seasonings and formed into balls or patties, then cooked or fried. These are popular in Asian cuisines and are sold as ready-to-cook items.

Fish balls and cakes

The paste is extruded into noodle shapes and cooked, providing a high-protein alternative to wheat-based noodles. These are used in soups and stir-fries.

Surimi noodles

Surimi is used as a binding agent or filler in other processed seafood items, such as fish sausages or pâtés, to improve texture and water retention.

Processed seafood products

Measures the ability of the surimi to form a firm, elastic gel when cooked, which is critical for the texture of the final product. Higher gel strength indicates better binding capacity and is a primary quality indicator.

Gel strength

The amount of water retained in the surimi affects its texture and yield. Excessive moisture can weaken the gel and reduce shelf life, while too little can make the surimi dry and crumbly.

Moisture content

The visual whiteness of the surimi is important for its use in white-fleshed seafood analogs. Discoloration can indicate oxidation or contamination, affecting the appearance of the final product.

Whiteness and color

The presence of bones, skin, or dark muscle fragments in the surimi reduces its quality and can affect texture and appearance. Lower impurity levels are preferred for high-grade products.

Impurity level

A corrugated box with a plastic liner that holds the surimi block, protecting it from moisture loss and contamination. This is the standard packaging for frozen surimi blocks used in further processing.

Polyethylene-lined carton

A plastic pouch that removes air to prevent oxidation and freezer burn, extending the shelf life of the surimi. This is used for high-quality surimi intended for direct sale to food manufacturers.

Vacuum-sealed bag

Surimi

If the fish is not kept cold from harvest to processing, bacteria can convert histidine to histamine, causing scombroid poisoning. This is a risk because surimi is made from fish that may be stored before processing.

Histamine formation

If the frozen surimi thaws during shipping or storage, the protein structure can degrade, leading to a weak gel and poor texture. This can make the product unusable for its intended purpose.

Temperature abuse during transport

Surimi production relies on specific fish stocks, such as Alaska pollock, which may be overfished. This can lead to supply shortages and price volatility.

Overfishing of source species

Surimi is a frozen processed fish meat product made from minced flesh of various whitefish families. It is sold as an intermediate protein ingredient for further food manufacturing.

Month	Exports	Imports
Dec 2024	$4.2M	$610K
Nov 2024	$2.7M	$492K
Oct 2024	$2M	$457K
Sep 2024	$2M	$317K
Aug 2024	$2.9M	$491K
Jul 2024	$2M	$83.2K
Jun 2024	$3.4M	$290K
May 2024	$3.9M	$1.4M
Apr 2024	$4.4M	$2.1M
Mar 2024	$3.3M	$618K
Feb 2024	$1.2M	$318K
Jan 2024	$2.8M	$430K

China Surimi Exports and Imports

Monthly Trade Values