Imposter Crab

The term "surimi" translates to "ground meat" in Japanese, and the technique involves finely mincing white fish, such as pollock or hake, washing it to remove fat and impurities, and mixing it with stabilizers like sugar or starch.

This process not only extended the shelf life of fish but also allowed for the creation of versatile seafood products.

Modern surimi production began in the 1960s, with advancements in freezing technology enabling its global export and leading to its widespread use.