Louis Kemp is a proud member of the Trident Seafoods family of brands, where we take great pride in our Surimi products. We only use sustainable, Wild Alaska Pollock in our Louis Kemp Surimi products to ensure the highest quality and tastiest seafood. A great source of protein, Surimi is a low-calorie, versatile seafood you can add to all your favorite recipes.
What is Surimi?
Surimi was created by Japanese chefs in the 12th century who would grind and salt leftover fish as a means of preserving their extra catch. In the 1960s, a Japanese chemist discovered that by adding sugar to the traditional Surimi-making process, he could stabilize the product, freeze it, and preserve its shelf life. His discovery launched what is today a $1 billion global industry. A popular part of cuisine in Japan, South Korea, France, Thailand, and Spain, Surimi can be flavored and molded to resemble a variety of meats—including lobster, scallops, crab and more.
All of our Surimi seafood products start their journey in the same two-step process: fresh Wild Alaska Pollock is finely minced, and then blended with other ingredients such as starch, salt, natural crab meat, and egg white. From there, our Surimi is formed, cooked, and cut into one of our Crab Delights®, Lobster Delights®, or Alaska Delights™ products.
Health Benefits & Nutrition
Surimi is a low-calorie, low-fat, and high-protein food you can add to spice up your favorite seafood meals. Diets high in protein help build muscle and burn fat, while curbing your hunger for longer. As a low-cholesterol food, Surimi is a great alternative for crab, lobster, and other shellfish for individuals looking for healthier choices.
3 ounces of Surimi contains:
- 150mg Omega 3’s
- 80 Calories Per Serving
- 7g Protein Per Serving
According to a recent Life Cycle assessment study*: Surimi made with Wild Alaska Pollock has a significantly lower carbon impact compared to shrimp, beef, wild tuna, and tofu. You can feel good about choosing Louis Kemp surimi because it’s a climate-friendly protein.
1 Monterey Bay Aquarium/Dalhousie University Seafood Carbon Emissions Tool; measured as kg CO2-eq per kg of protein, midpoints for reported range (as of July 14, 2021)
2 Greenhouse gas emissions generated by tofu production: A Case Study, Journal of Hunger & Environmental Nutrition. (2017)
3 Quantis International, Life Cycle Assessment of Wild Alaska Pollock: ISO LCA Report (2021)
* Non-profit association Genuine Alaska Pollock Producers (GAPP) partnered with a leader in global sustainability research to conduct a Life Cycle Assessment (LCA) for the Wild Alaska Pollock industry. The LCA is an internationally recognized approach that evaluates potential environmental impacts of products throughout their lifecycle.
The LCA results show that Wild Alaska Pollock fillet is 3.77 kg CO2-eq per kg of protein, significantly lower than comparative statistics reported for other protein sources.
From Source to Plate
Committed to sustainability and the well-being of the world’s oceans, we proudly use Wild Alaska Pollock in our Louis Kemp Surimi seafood products. In fact, we oversee our product all the way from the boat that catches our Wild Alaska Pollock to the process that brings it to you at the grocery store.