There's a possibility that you've never heard of surimi, but if you're a sushi fan then you've almost certainly eaten it!
Often utilised for popular dishes including California rolls and crab salad, seafood sticks are often mistaken for 'imitation' seafood. However, surimi is completely authentic seafood – enjoying a rich culinary history and boasting a fresh, delicious taste. Vici create their seafood sticks from the finest Alaskan pollock on the market, exclusively from the tender fillet which is the best part of the fish, whilst ensuring the sustainability of the fisheries.
We take a look at the storied history of surimi, its plentiful amounts of essential nutrients, and the bright future of this invaluable, healthier product.
Surimi has been a staple of Japanese cuisine for over 1000 years. The origin of surimi dates back to at least the 8th century Heian period in the form of Kamaboko. Being an island nation, Japan's cuisine has always flourished thanks to the easy access to the ocean – Kamaboko being a prime example.
Fresh fish was prepared into a paste, known as surimi in Japanese, and rinsed in spring water to remove impurities. This rich, protein-heavy pulp was then shaped to create fish cakes named Kamaboko, and has remained a staple of Japanese cuisine ever since. Seafood sticks are easy to preserve and long-lasting, as well as being extremely versatile ingredients.
The process of creating delicious seafood sticks is remarkably similar to ancient methods, with the addition of modern technology! Fish is prepared, washed free of impurities and is mixed into a versatile paste packed with plenty of protein and omega-3. Vici simply add natural sea salt and a touch of sugar for flavour, letting the quality of the fish speak for itself!
Commonly found in crab cakes and seafood salads, seafood sticks also contain B12 and low levels of saturated fats. This makes them a perfect snacking option – especially as awareness rises surrounding the cheap, unhealthy snacks that remain popular.
Fortunately, surimi is still extremely cost-effective, and can be used to create a wide variety of tasty meals. Similar to flour in baking, surimi can provide a pure, minimalist base for your homecooked dishes – so get creative with your cooking!
In the face of destructive fishing practices that harm our fish populations and environment, committing to sustainable methods is crucial. Vici have done just that by identifying wild Alaskan pollock as the most plentiful species of fish, and therefore the most sustainable option.
As well as being MSC certified, Vici maintains a commitment to providing the highest quality surimi possible. All pollock fished from Alaskan waters is sustainably managed and harvested in accordance with the strictest environmental laws – so you never need to worry about the source of your seafood sticks!
250g VICI Surimi Royale chunks 1 mango ½ bell pepper ½ red onion lime juice to taste pepper and salt 150g guacamole fresh coriander soft tacos or taco shells Cut the VICI Surimi Chunks, bell pepper and mango into cubes. Chop the onion and mix with the surimi salad. Season with lime juice, salt and pepper. Spread guacamole onto the taco. Divide the surimi mix up and place on top and finish with fresh coriander. Enjoy!
