As the name might suggest, the origin of surimi is Japanese. The production of surimi is based on an ancient method for preserving fish meat. It is comparable to smoking, curing or salting, as is custom in other parts of the world.

Surimi is usually made from white fish filets that are carefully rinsed to ensure pureness, and then ground into a paste with other ingredients. Cooking this paste gives it the rubbery texture we know so well. Surimi can be used in many forms and shapes, with other flavours added if desired. This is called kamaboko in Japan. 

In Europe, we are mostly familiar with the surimi sticks, chunks and prawns. 

Surimi sticks are usually snack items and taste great with a customised dip. 

The surimi chunks are perfect in mayonnaise based salads. This is where experience and craftsmanship play a big role, because the chunks should have the right texture if they are to be added to a surimi salad.

Those who prefer a southern salad with olive oil may opt for the surimi prawns. Not only do these prawns look fantastic, they also allow for easy cost price calculation due to their fixed item weight.

Surimi is also a real delicacy when breaded and fried, as proven by the ‘perlitas’ from the EPIC range.

Finally, maki sticks are often used in sushi dishes.


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