There are foods that succeed in their flavor and others that succeed in their variety. Then there’s surimi, that white-and-pink product that creeps into salads, sushi and sea sticks, disguised as crab or lobster without really being one. Your story is so much more than that … Older and more complex than it looks: Behind its industrial appearance, it hides an ancient preservation technique, an interesting composition from a protein point of view, and also a heavy dose of nutritional controversy.
Surimi originated in Japan in the 12th century. Fishermen off the coast of Japan discovered that by grinding up fresh fish meat and washing it repeatedly in cold water, they could preserve the protein longer. This neutral white paste was used to make fish balls or cakes called kamaboko, a traditional specialty that is still part of Japanese cuisine today.
This technique spread over time, and at the end of the twentieth century, it was adopted by the Western food industry. In Spain, so-called “crab sticks” or “sea snacks” became popular in the 1990s, coinciding with the emergence of sushi and ready-made salads. Its affordable price and mild flavor have made surimi an everyday product in many homes.
What really is surimi
Despite its appearance, surimi does not contain crab meat. It is a paste made primarily from the proteins of white fish, such as Alaskan pollock, hake or cod, to which other ingredients are added for texture and flavour.
The industrial process follows a pattern similar to the Japanese original: the meat is separated from the fish, washed several times to remove fat, blood and odor, and a protein-rich mass is obtained. This base is mixed with starch, egg whites, vegetable oil, salt, sorbitol or sugar (as a preservative) and natural or artificial seafood flavours. It is then cooked and superficially colored to mimic crab meat.
The result is a stable product, with pleasant flavor and low cost, that combines protein of marine origin with a low fat content, but with a degree of processing that distances it from fresh fish.
Nutritional composition
Each 100 grams of surimi provides between 90 and 120 calories, making it a relatively light food. Their protein content is about 10-12 grams per serving, which is moderate compared to natural fish (which is usually double it).
Surimi contains a small percentage of fat (about 1%), most of which is unsaturated fatty acids. It also provides small amounts of minerals such as phosphorus, potassium, and selenium, as well as some calcium and magnesium. However, its nutritional properties depend greatly on the brand and type of additives used.
One of the most important aspects is its sodium content, which can exceed 500 mg per 100 grams, due to preservation processes. For this reason, nutritionists recommend moderation in its consumption in people who suffer from high blood pressure or fluid retention.
Compared to fresh fish, surimi loses some of its original nutrients during washing and refining: B vitamins, omega-3 and minerals tend to decrease. In return, it gains digestibility and shelf life.
Benefits and limitations
From a practical point of view, surimi has obvious advantages. It is an easy-to-digest, economical source of marine protein that is available all year round. Its neutral flavor allows it to be included in salads, omelettes, soups or sushi without dominating the rest of the ingredients.
Plus, because it comes from lean, white-meat fish, it provides high-quality protein with few calories. On low-calorie diets or for people who have difficulties chewing or digesting fish, it can be beneficial.
However, it also has limitations. Being an ultra-processed food, its regular consumption should not replace fresh fish. The excess of additives, starches and sodium takes it away from the healthy Mediterranean eating pattern. Experts advise occasionally incorporating it into a varied diet.
From an environmental standpoint, the use of fishing by-products – residues not destined for the direct market – can be considered a form of sustainable use. However, this advantage depends on the origin of the fish and fishery management.
Crab legend
Surimi’s popularity is associated with some confusion. Many consumers still believe that crab sticks actually contain crab meat. Although some products contain a small percentage of crab extract or flavor, most of the flavor is due to spices and flavorings.
This combination of marketing and culinary tradition gave rise to the nickname “false crab,” a concept the industry has capitalized on and today is part of its identity. Ironically, what started as a tradition has established itself as a category of its own: surimi no longer needs to justify its authenticity, but rather its quality.
Surimi is valued by the scientific community as a concentrated source of functional protein. In food biotechnology, its structure is studied as a jelly model and its ability to preserve fish muscle proteins. But from a nutritional standpoint, the consensus is clear: it is a beneficial food, but not an essential one, and should be eaten in a balanced context.
In recent years, some brands have reformulated their products to reduce sodium and additives and increase the fish content. Interest has also increased in “clean” versions, which contain more natural ingredients, without sugars or artificial flavours.
Food that reflects its time
Surimi is neither a villain nor a food hero, but a mirror of our relationship with modern food: practical, processed, universal, and sometimes disconnected from the original. It represents the tension between tradition and industry, between comfort and authenticity.
Maybe that’s why, in the age of conscious eating, surimi occupies an obscure place: It’s still popular for its flavor and accessibility, but more and more consumers want to know what’s behind that bright pink color that imitates seafood.
In a world where information travels faster than fashion, the real challenge for surimi will not be to look like crab, but to prove that it can be an honest, balanced and sustainable marine product.