The history of surimi

Fish paste have been used commonly in East Asia such as Geng (羹) soup in China, “Chả cá” in Vietnam, Kamaboko in Japan, Odeng in Korea, fish cake in Thailand. Its first creation was around the 12th century by Japanese chefs. The discovery of sucrose use of a Japanese research team in 1960s has helped stabilizing and prolonging shelf life of surimi as well as maintaining its nutrition value, and consequently industrialized this business and boosted the production of surimi. The decanter technique in the mid 1990s increased the recovery of fish meat during washing process and further enhance the production capability. Researchers and manufacturers around the world are now still sharing and contributing their discoveries in the business, trying to improve surimi production process.