Creating Surimi
Surimi is a refined fish protein made from the myofibrillar proteins found in fish muscle. The process begins by removing the bones and skin, then mincing and thoroughly washing the fillets to isolate the pure protein. This protein is then blended with cryoprotectants to maintain its texture and quality during frozen storage. At Okuhara Foods, we use Wild Alaska Pollock to make our surimi, though it can be produced from a variety of fish species.
Chopping & Mixing
Using a powerful bowl cutter, we break down the surimi to unravel the protein structure. It’s then blended with salt, seasonings, sugar, starch, and water to form a smooth, emulsified paste. Our expert surimi mixer carefully adjusts the recipe and process throughout the year to ensure consistent quality, adapting to the natural variations in the fish.
Steaming, Frying & Roasting
As the surimi is heated, a delicate protein mesh forms, creating the signature elastic and springy texture. Each cooking method brings out unique aromas and textures, adding depth and character to the final product.
Meet Our Fishcake
