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SURIMI
      Surimi is fish mince made from mild flavored white fish. The fish is de-boned before mincing. It is rinsed to toned down taste and smell. The type of fish mainly used for manufacturing Surimi are Japanese tread fin bream, Leather jacket, White Sardine, Reef Cod etc.
     Surimi is a intermediate which is used to make other products like Fishball, Fish Cake and other fish related products.

We trade in the following Surimi :
  • Itoyori
  • Kinmedai
  • Eso
  • Guchi
KAWAHAGI    |   HIMIJI   |  IWASHI   |   MAMAKARI   |    HATA

MAMAKARI/IWASHI  SURUMI ( white Sardine)

KAWAHAKI SURIMI ( Leather Jacket) 

Other Types of Surumi
HIMIJI ( GOAT FISH)- HATA( REEF COD)

 
SPECIFICATION  FOR ITOYORI SURIMI
Ingredients : Sugar 6% Polyphosphate 0.2%
Chemical & Physical Specifications :
Grade SSSA SSA SA AA A KA/B    C
Moisture (+ 1%)  76 76 76 76 76 76 76
Gel Strength(g.cm) >1000  >850 >700 >600 >500 >350 <100
L (cm) >1.20 >1.20  >1.10 >1.10 >1.00 >0.90 <0.90
* Whiteness <48 <48 <47 <43 <40 <40 <40
#Impurities (Merit/10 g) 6 6 6 6 5 5 5
* Hunters Whiteness on Nippon Denshoku NR 300.
# Testing Method given in Addendum
Microbiology: Norm Tolerance
Total Plate Count <500 000/g <1000 000/g
Total Coliforms <100/g <1000/g
Staphylococcus aureus <100/g <300/g

Salmonella Absence/25

SPECIFICATION  FOR MAMAKARI and other SURIMI

GEL STRENGTH:
Below 200  20-30 %(of total production)
200-400  60 % of total production
Above 400 20% of total production
WHITENESS  38-42(on a 100 scale)
MOISTURE CONTENT 75-77 %
CONTAMINANT SCORE 15-20 per 10 gms
Ph  7.5

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