Surimi: Difference between revisions

Revision as of 16:49, 18 April 2007

Revision as of 17:07, 18 April 2007

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[[Image:TubOfSurimi.jpg|thumb|right|300px|A tub of uncured fish surimi ready for further processing]]

'''''Surimi''''' ({{zh-cpl|c=[[wiktionary:魚|魚]][[wiktionary:漿|漿]]|p=yú jiāng|l=fish puree/slurry}}, [[Japanese language|Japanese]]: [[wiktionary:擂|擂]][[wiktionary:り|り]][[wiktionary:身|身]], lit. "ground meat") is a Japanese loan word which refers to a food product typically made from white-fleshed [[fish]] (such as [[pollock]] or [[hake]]) that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to similar food products made from lean [[meat]] in a similar process.