Surimi seafood is real seafood made with Alaska Pollock &/or Pacific Whiting and flavored with crab or lobster. It is fully cooked and there are no bones or shells to remove, so there's no waste! Surimi seafood delivers the delicious flavor of crab and lobster in a wide variety of hot and cold recipes, while saving both time and money.
The History of Surimi Seafood
For some 900 years surimi has been a staple of the Asian diet. Around 1100 A.D. the Japanese discovered that if fresh fish was cleaned, minced, washed and cooked, the resulting product could be stored conveniently and consumed later. Centuries later modern forms of the product were crafted to imitate the shape and flavor of natural king crab leg meat--what we in North America typically refer to as “surimi” today. Actually surimi is used in a much broader category of products, and Asian surimi food artists have developed literally hundreds of uses for this versatile seafood component.
By 1976 surimi was being marketed in the US as an economical alternative to crab meat and other shellfish. Its acceptance grew as more consumers tried it and became enthusiastic about its flavor, convenience and healthy nutritional profile. Retail and foodservice distribution expanded throughout North America, South America and Europe in the late '70s and early '80s. By 1983, seven years after its introduction, surimi consumption in North America had grown to an impressive 6 million pounds annually. More recently, annual sales have exceeded 150 million pounds.
How Surimi is Made
Typically Alaska Pollock &/or Pacific Whiting fillets are finely minced and then blended with other ingredients such as starch, salt, natural crab meat and egg white. This process yields a paste that is formed, flavored, cooked and cut into the various shapes and styles you find available in the refrigerated case at your local grocery store.
Health Benefits of Surimi
Naturally low in fat, cholesterol and calories, surimi seafood is an excellent source of high-quality protein and a good source of Omega-3. Exact nutritional specifications may vary depending on the form purchased.
The History of Louis Kemp
In 1985, recognizing the convenience and the growing demand for surimi products, Kemp Fisheries began producing surimi-based seafood products in the US. In January 1986, the Crab Delights® brand was introduced, and the company was renamed Louis Kemp Seafood Company. The introduction of Lobster Delights® followed in 1990. In 2006 the Louis Kemp brand and its state-of-the-art processing facility were acquired by Seattle-based Trident Seafoods Corporation, making Trident the largest vertically integrated seafood harvesting and processing company in North America. Together with Trident, the Louis Kemp brand continues to strengthen its tradition of excellence using only the highest quality ingredients to create a full line of consistently superior products. Carrying that spirit forward, the company remains second to none in new product development, packaging innovation, product handling and seafood safety.
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