WHAT IS SURIMI?
Surimi is made from the tender white meat of wild sea fish. Fish fillets are crushed to create the protein-packed surimi treats we all enjoy.
Surimi is exclusively made from the prime segment of white fish – the fillet. To produce 1 kilo of surimi, you need as much as 3-4 kg of fish. This dynamic process results in surimi products that boast elevated protein levels and minimal fat content, rendering them a delectable treat free from guilt.
Pioneered in 12th-century Japan, this technology has prolonged the freshness of food, sustaining the positive attributes and nutritional value of fish. This enduring methodology, integral in contemporary times, ensures a balanced diet, wherein fish holds a significant role.
WHAT IS SURIMI?
Surimi is made from the tender white meat of wild sea fish. Fish fillets are crushed to create the protein-packed surimi treats we all enjoy.
Surimi is exclusively made from the prime segment of white fish – the fillet. To produce 1 kilo of surimi, you need as much as 3-4 kg of fish. This dynamic process results in surimi products that boast elevated protein levels and minimal fat content, rendering them a delectable treat free from guilt.
Pioneered in 12th-century Japan, this technology has prolonged the freshness of food, sustaining the positive attributes and nutritional value of fish. This enduring methodology, integral in contemporary times, ensures a balanced diet, wherein fish holds a significant role.
COMPOSITION OF SURIMI
The cherished surimi delights are a blend of wild fish's pristine white meat and commonplace kitchen ingredients.
COMPOSITION OF SURIMI
The cherished surimi delights are a blend of wild fish's pristine white meat and commonplace kitchen ingredients.
SURIMI - A HIGH-QUALITY NUTRITIOUS FISH PRODUCT
We produce surimi only from wild ocean fish fillets in order to bring a quality product to your table. Health-conscious experts advocate for the incorporation of white fish meat into dietary plans, and its consumption in lieu of meat at least several times a week.
The Viči brand's surimi products, bearing the MSC label, are made from fish harvested under sustainable fishing practices. By choosing MSC-labelled products, you play an active role in safeguarding the delicate balance of the oceanic ecosystem.
SURIMI - A HIGH-QUALITY NUTRITIOUS FISH PRODUCT
We produce surimi only from wild ocean fish fillets in order to bring a quality product to your table. Health-conscious experts advocate for the incorporation of white fish meat into dietary plans, and its consumption in lieu of meat at least several times a week.
The Viči brand's surimi products, bearing the MSC label, are made from fish harvested under sustainable fishing practices. By choosing MSC-labelled products, you play an active role in safeguarding the delicate balance of the oceanic ecosystem.
DIVERSE SURIMI PRODUCTS FOR EVERY PALATE
One of the defining traits of surimi is its versatility, manifesting in an array of shapes and culinary applications: from snacking on surimi sticks to incorporating grated surimi in salads, or even indulging in breadcrumb-wrapped surimi snacks at social gatherings – the possibilities are vast.
DIVERSE SURIMI PRODUCTS FOR EVERY PALATE
One of the defining traits of surimi is its versatility, manifesting in an array of shapes and culinary applications: from snacking on surimi sticks to incorporating grated surimi in salads, or even indulging in breadcrumb-wrapped surimi snacks at social gatherings – the possibilities are vast.
RECIPES WITH SURIMI
- AVOCADO BOATS WITH SURIMI
- BAGEL WITH SURIMI STICKS
- SURIMI TOAST
- TACOS WITH SURIMI SALAD AND GUACAMOLE
- PASTA SALAD WITH SURIMI
- SURIMI TORTILLA WRAPS
- MANGO AND AVOCADO SALAD WITH SURIMI SHRIMPS
- SURIMI PANCAKES WITH A SAUCE OF LIME AND GARLIC
AVOCADO BOATS WITH SURIMI
INGREDIENTS:
PREPARATION:
1 |
Cut the ‘flesh’ out of the avocados and put it in the blender. Keep the peel of the avocado, to use them as ‘bowls’. |
2 |
Cut the ‘flesh’ out of the avocados and put it in the blender. Keep the peel of the avocado, to use them as ‘bowls’. |
3 |
Cut the ‘flesh’ out of the avocados and put it in the blender. Keep the peel of the avocado, to use them as ‘bowls’. |
4 |
Cut the ‘flesh’ out of the avocados and put it in the blender. Keep the peel of the avocado, to use them as ‘bowls’. |
BAGEL WITH SURIMI STICKS
INGREDIENTS:
PREPARATION:
1 |
Slice bagels in half. If prefered – toast it. |
2 |
Mash avocado with lemon juice and spread it over open bagel bun. |
3 |
Top with sliced surimi sticks, sriracha mayo and cucumber, herbs. |
4 |
Spread other half of the bagel with cream chees and put it over the 1st half. |
SURIMI TOAST
INGREDIENTS:
For the avocado spread:
PREPARATION:
1 |
Boil the quail egg for 3 1/2 minutes (for a soft boiled egg). |
2 |
Add the avocado spread to a pestle and mortar then grind to a creamy mass. |
3 |
Add a slice of ciabata bread to hot pan with oil and fry on both sides. |
4 |
Removed the ciabatta and spread the avocado mass. Tear the surimi between you fingers and place on top with the halved quail egg, chopped radish and salt & pepper. |
TACOS WITH SURIMI SALAD AND GUACAMOLE
INGREDIENTS:
PREPARATION:
1 |
Cut the premium surimi, bell pepper and mango into cubes. Chop the onion and mix with the surimi salad. |
2 |
Season with lime juice, salt and pepper. |
3 |
Spread a taco with guacamole. |
4 |
Divide the surimi salad on top and finish with fresh coriander. |
PASTA SALAD WITH SURIMI
INGREDIENTS (4 people):
For the dressing:
PREPARATION:
1 |
Cook the pasta as indicated on the packaging. Drain the pasta and season to taste with a good olive oil and let cool. |
2 |
Wash the vegetables, slice the cherry tomatoes in 2 pieces, peel the cucumber and cut them half moon style. |
3 |
Peel the apple, cut into very small pieces and do the same with the radishes. |
4 |
For the dressing we mix yoghurt with mayonnaise. Add the curry and season with pepper and salt to taste. |
5 |
Peel the salad hearts and hussel the pasta together with the cut vegetables. |
6 |
Sprinkle the dressing over the salad. Slice the surimisticks into small slices and add it to the salad. |
7 |
Finish off with the spring onions, cut into small pieces. |
SURIMI TORTILLA WRAPS
INGREDIENTS:
For the sauce:
PREPARATION:
1 |
Cut the cucumber into strips and the mango into cubes. Wash and dry the lettuce leaves. |
2 |
Mix the sauce ingredients. |
3 |
Heat the tortillas in a pan or oven. |
4 |
Cut or tear the Surimi Sticks into small strips. |
5 |
Place lettuce leaves, cucumber strips, mango cubes, torn surimi sticks, coriander leaves on the tortillas. Pour the sauce over the mix. Roll the tortillas into rolls and ENJOY. When serving, you can cut the roll in half. |
MANGO AND AVOCADO SALAD WITH SURIMI SHRIMPS
INGREDIENTS (For 2 servings):
For the sauce:
PREPARATION:
1 |
Shred the washed and dried lettuce leaves, cut the avocado, mango, red onion and green peas. |
2 |
Mix the sauce ingredients: olive oil, honey, mustard, lemon juice, poppy seeds, salt and pepper. |
3 |
Mix the prepared salad ingredients: lettuce, avocado, mango, red onion and green peas with surimi shrimps. |
4 |
Serve salad on plates, sprinkle with the prepared sauce and add chopped fresh basil leaves. |
AVACADO BOATS WITH SURIMI
INGREDIENTS (for about 10 pancakes): sauce:
Lime and garlic sauce:
PREPARATION:
1 |
Mix all the ingredients in the blender. Use the pulse function so the pieces aren’t all gone. |
2 |
Mix all the ingredients for the sauce and put it in the fridge. |
3 |
Heat some olive oil into a pan and add balls of the mixture. Push it flat until it ressembles a pancake. Let it bake for a couple of minutes and turn them carefully around. Let it bake for some more minutes. Attention: don’t put the fire too high! |
4 |
Serve the surimi pancakes with the sauce and a salad. |
RECIPES WITH SURIMI
- AVOCADO BOATS WITH SURIMI
- BAGEL WITH SURIMI STICKS
- SURIMI PANCAKES WITH A SAUCE OF LIME AND GARLIC
- PASTA SALAD WITH SURIMI
- MANGO AND AVOCADO SALAD WITH SURIMI SHRIMPS
- TACOS WITH SURIMI SALAD AND GUACAMOLE
- SURIMI TOAST
- SURIMI TORTILLA WRAPS
INGREDIENTS:
PREPARATION:
1 |
Cut the ‘flesh’ out of the avocados and put it in the blender. Keep the peel of the avocado, to use them as ‘bowls’. |
2 |
Cut the ‘flesh’ out of the avocados and put it in the blender. Keep the peel of the avocado, to use them as ‘bowls’. |
3 |
Cut the ‘flesh’ out of the avocados and put it in the blender. Keep the peel of the avocado, to use them as ‘bowls’. |
4 |
Cut the ‘flesh’ out of the avocados and put it in the blender. Keep the peel of the avocado, to use them as ‘bowls’. |
INGREDIENTS:
PREPARATION:
1 |
Slice bagels in half. If prefered – toast it. |
2 |
Mash avocado with lemon juice and spread it over open bagel bun. |
3 |
Top with sliced surimi sticks, sriracha mayo and cucumber, herbs. |
4 |
Spread other half of the bagel with cream chees and put it over the 1st half. |
INGREDIENTS (for about 10 pancakes):
Lime and garlic sauce:
PREPARATION:
1 |
Mix all the ingredients in the blender. Use the pulse function so the pieces aren’t all gone. |
2 |
Mix all the ingredients for the sauce and put it in the fridge. |
3 |
Heat some olive oil into a pan and add balls of the mixture. Push it flat until it ressembles a pancake. Let it bake for a couple of minutes and turn them carefully around. Let it bake for some more minutes. Attention: don’t put the fire too high! |
4 |
Serve the surimi pancakes with the sauce and a salad. |
INGREDIENTS (4 people):
For the dressing:
PREPARATION:
1 |
Cook the pasta as indicated on the packaging. Drain the pasta and season to taste with a good olive oil and let cool. |
2 |
Wash the vegetables, slice the cherry tomatoes in 2 pieces, peel the cucumber and cut them half moon style. |
3 |
Peel the apple, cut into very small pieces and do the same with the radishes. |
4 |
For the dressing we mix yoghurt with mayonnaise. Add the curry and season with pepper and salt to taste. |
5 |
Peel the salad hearts and hussel the pasta together with the cut vegetables. |
6 |
Sprinkle the dressing over the salad. Slice the surimisticks into small slices and add it to the salad. |
7 |
Finish off with the spring onions, cut into small pieces. |
INGREDIENTS (For 2 servings):
For the sauce:
PREPARATION:
1 |
Shred the washed and dried lettuce leaves, cut the avocado, mango, red onion and green peas. |
2 |
Mix the sauce ingredients: olive oil, honey, mustard, lemon juice, poppy seeds, salt and pepper. |
3 |
Mix the prepared salad ingredients: lettuce, avocado, mango, red onion and green peas with surimi shrimps. |
4 |
Serve salad on plates, sprinkle with the prepared sauce and add chopped fresh basil leaves. |
INGREDIENTS:
PREPARATION:
1 |
Cut the premium surimi, bell pepper and mango into cubes. Chop the onion and mix with the surimi salad. |
2 |
Season with lime juice, salt and pepper. |
3 |
Spread a taco with guacamole. |
4 |
Divide the surimi salad on top and finish with fresh coriander. |
INGREDIENTS:
For the avocado spread:
PREPARATION:
1 |
Boil the quail egg for 3 1/2 minutes (for a soft boiled egg). |
2 |
Add the avocado spread to a pestle and mortar then grind to a creamy mass. |
3 |
Add a slice of ciabata bread to hot pan with oil and fry on both sides. |
4 |
Removed the ciabatta and spread the avocado mass. Tear the surimi between you fingers and place on top with the halved quail egg, chopped radish and salt & pepper. |
INGREDIENTS:
For the sauce:
PREPARATION:
1 |
Cut the cucumber into strips and the mango into cubes. Wash and dry the lettuce leaves. |
2 |
Mix the sauce ingredients. |
3 |
Heat the tortillas in a pan or oven. |
4 |
Cut or tear the Surimi Sticks into small strips. |
5 |
Place lettuce leaves, cucumber strips, mango cubes, torn surimi sticks, coriander leaves on the tortillas. Pour the sauce over the mix. Roll the tortillas into rolls and ENJOY. When serving, you can cut the roll in half. |
Tasty instantly!
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