What is Surimi?
Surimi was developed over 900 years ago and comes from a Japanese word meaning minced fish.
The best surimi is produced from Alaskan Pollock which is caught in the Bering Sea and the Gulf of Alaska.
Not all species of fish are suitable to be processed into surimi. Another popular species of fish used is Itoyori Thread fin bream. This species is popular with many Japanese surimi seafood manufacturers.

How Is Surimi Made?
Surimi is made using specialised machinery that takes a whole fish and turns it into a paste known as surimi. First the fish is headed and gutted, washed; a meat separator removes the fish flesh from bone and skin. From here the fish flesh is put through a series of washing, and then drained in rotary screens where impurities such as blood and excess oil are discharged. The final washed flesh is then put through a screw press where the excess water is squeezed out and all that is left is pure fish flesh – or fish protein which is then frozen in 10kg blocks ready for sale and further value adding.

Click here for steps on how it's made.

Australia pacific Global supply wild catch Australian prawn of all kinds like prawn meat, prawn cuttlet, and whole prawn.

Produce and export of our own Pangasius of all kind and form: Pangasius Fillet well trim and untrim, Stead, whole clean Pangasius.