Surimi was born in the heart of Japanese culinary culture, whose roots date back to the 12th century. It grew out of the necessity and genius of ancestors, who in the era without refrigerators sought ways to preserve the freshness of fish. In those days, fish meat – mainly white, incl. Mintays and cod – They were ground into a smooth paste, seasoned with salt, formed in compact rollers and cooked to create a product resistant to the passage of time. This ancient technique, known as “Surimi” – from Japanese “ground meat” – was a very practical solution.
Nowadays, selected fish fillets, most often a mint, hake or other species with delicate meat, are first thoroughly rinsed to remove a natural smell and fats. Then the meat is ground into a homogeneous mass, combined with additives – starch, water, egg protein, salt, sugar, and sometimes dyes and aromas – which give it elasticity and the desired consistency. The finished mass is formed in characteristic fingers, rolled, steamed or baked, and finally frozen. Later he goes to the tables as an imitation of crab meat.
In 100 grams of Surimi About 15 grams of full -fledged proteinwhich is characterized by a high biological value, even exceeding meat or eggs. It contains all nine necessary exogenous amino acids that support muscle reconstruction and general regeneration. What’s more, Surimi is an ally of people who care about the line – with only 0.9 g of fat and 99 kcal per 100 g perfectly fits in low -calorie and low -fat diets. However, this is not the end of its advantages.
Surimi can be a source of valuable Omega-3 fatty acids such as EPA and DHAwhich support heart health, improve brain functions and strengthen the nervous system. Although standard Surimi offers only 20-30 mg of these acids per 100 g, enriched products can provide up to 100 mg, meeting EU criteria.
However, it is worth remembering that in Surimi they are located eggs, and sometimes gluten or trace amounts of crustaceanswhich are a serious risk for people with allergies. For this reason, before buying, it is worth analyzing the composition of the product very carefully. Sorbitol, starch, dyes such as carmine or pepper extract, polyphosphates and sodium glutamate – these are additions that are admitted by regulatory authorities, but in excess they may cause concern. Sodium glutamate, a popular flavor amplifier, in some people causes headaches or nausea, and polyphosphates in large quantities can affect the body’s mineral balance.
The process of multiple rinsing and processing of fish deprives surim of natural parts of nutrients, such as vitamins and minerals, and unfortunately makes them less valuable than fresh fish.
Surimi does not require cooking in its basic form, which is why it is an ideal ingredient in cold dishes, especially on hot days when we are looking for light, refreshing flavors. Its delicate texture and subtle taste make it blend in perfectly with vegetables, sauces and accessories.
One of the most popular ways to serve Surimi is egg salad. To prepare it, Cut 200 g Surimi fingers into small cubes, add 3 hard -boiled eggs, also chopped, and 2 canned cucumbers. Finely chopped small onion and a half bunch of chives will add expressiveness, and tie the whole with 2-3 tablespoons of mayonnaise, seasoning with salt and freshly ground pepper. After cooling in the fridge for an hour, the salad can be served as an addition to sandwiches, crackers or an independent snack for summer parties. An alternative is an oriental rice pasta salad: 250 g surimi, pepper, cucumber, cheese and corn, poured with sauce from mayonnaise, yogurt, garlic and dill.
Surimi heat can be served – coated in flour, egg and breadcrumbs, fried until golden. It also works as Addition to soups or omelets with vegetables. For those seeking authenticity, homemade surimi is a way for pure taste without industrial additives. Cook 500 g of cod or minty fillet, crush, mix with egg, 2 tablespoons of potato starch, a teaspoon of oyster sauce and salt. Optionally, add a natural dye, e.g. beetroot juice. Form a roll, wrap it with foil and bake at 180 ° C for 20-30 minutes. After cooling, cut into slices, ready for salads or sushi.
Sources: Terazpoczy.pl
