What are Surimi actually made of? The process from sea to plate

Sticks, medallions, rillettes, grated, sliced… Surimi exists in all forms and all over the world!
Its success is dazzling.
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Chapters
▷ 0:00 - Introduction
▷ 01:41 - First secret of Surimi: Ingridients
▷ 11:32 - Second secret of Surimi: Flavour and Aroma
▷ 16:33 - Secret number three: Colour
▷ 24:06 - Secret number four: Texture
▷ 28:47 - "Kamaboko" or Surimi in Japanese
▷ 38:04 - Surami's price and nutri-score
▷ 45:49 - Make your own Surimi at home
▷ 50:15 - Credits

#surimi #kamaboko #france #japan #flood #fish #products

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Neither fatty nor too proteinaceous, it is neither crab nor fish waste. Yet originally surimi was an art! Called Kamaboko in Japan, meaning “fish flesh”, it contains almost 100%! From five-star Japanese surimi to industrial crab stick, the secret of its recipe begins at a depth of 600 meters in the ocean...

Original title: What about Surimi?
Directed by Philippe Lespinasse

© 2020, Licenced by GAD

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