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.

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.

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.

Wild Alaska pollock surimi is an excellent source of complete, high-quality protein. The high protein content of surimi seafood is easily digestible and has all nine amino acids the body can't produce itself — a complete protein of the highest quality. It also contains Vitamin B, omega-3 fatty acids (DHA and EPA).

SURIMI - A HIGH-QUALITY NUTRITIOUS FISH PRODUCT

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

RECIPES WITH SURIMI

AVOCADO BOATS WITH SURIMI

INGRIDIENTS:

1 avacdo Mixed salad 150g surimi sticks 1 tbsp Greek yoghurt 1 tbsp sushi vinegar 1/2 lime Pepper/salt

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

INGRIDIENTS:

2 bagels ½ avocado Lemon juice Salt and pepper Cucumber VIČI surimi sticks Sriracha mayo Cream cheese Herbs of your choice

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

INGRIDIENTS:

4 surimi seafood sticks 4 slices of ciabatta bread 4 quail eggs Small raddish Oil Pepper and salt

For the avocado spread:

1 ripe avocado 1 tablespoon of natural yoghurt 1 clove of garlic Splash of lemon juice Salt and pepper

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

INGRIDIENTS:

250g surimi Mango ½ bell pepper ½ red onion Lime juice 150g guacamole Fresh coriander Soft tacos or taco shells Pepper and salt

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.

PASTASALAD WITH SURIMI

INGRIDIENTS (4 people):

2 salad hearts 300 g pasta 150g surimi sticks 20 cherry tomatoes ½ cucumber 1 apple 10 radishes 4 spring onions

For the dressing:

2 tbsp mayonaise 5 tbsp yoghurt 2 tsp curry Pepper and salt

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

INGRIDIENTS:

4 VICI Surimi Premium sticks 4 tortillas Half a long cucumber Half a mango 4 lettuce leaves A handful of fresh coriander leaves

For the sauce:

2 tablespoons mayonnaise 2 tablespoons sour cream 1 tbsp. Dijon mustard 1 tbsp. garlic powder Salt and pepper

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

INGRIDIENTS (For 2 servings):

1 pack (320 g) of VICI surimi shrimps in brine 2 handfuls of your favourite lettuce 1 avocado 1 mango Half of a red onion Some green peas Fresh basil | For serving

For the sauce:

4 tbsp of olive oil 1 tsp of honey 1 tsp of Dijon mustard Juice from half of a lemon Half tsp of poppy seeds Salt and pepper

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

INGRIDIENTS (fora bout 10 pancakes): sauce:

180g surimisticks 1/4 oignon 1 clove of garlic 50g oatmeal, blended to flour 1 egg, 1 eggwhite 1tsp Greek yoghurt (0% fat) 1tsp fish sauce 1tsp mustard 1tbsp lime juice Zeste of lime A bit of chives Pepper/salt

Lime and garlic sauce:

2tbsp yoghurt 1tbsp mayonnaise 1/2tsp mustard 1tbsp lime juice Chives Garlic Pepper and salt

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

INGRIDIENTS:

1 avacdo Mixed salad 150g surimi sticks 1 tbsp Greek yoghurt 1 tbsp sushi vinegar 1/2 lime Pepper/salt

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’.

INGRIDIENTS:

2 bagels ½ avocado Lemon juice Salt and pepper Cucumber VIČI surimi sticks Sriracha mayo Cream cheese Herbs of your choice

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.

INGRIDIENTS (fora bout 10 pancakes):

Lime and garlic sauce:

2tbsp yoghurt 1tbsp mayonnaise 1/2tsp mustard 1tbsp lime juice Chives Garlic Pepper and salt

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.

INGRIDIENTS (4 people):

2 salad hearts 300 g pasta 150g surimi sticks 20 cherry tomatoes ½ cucumber 1 apple 10 radishes 4 spring onions

For the dressing:

2 tbsp mayonaise 5 tbsp yoghurt 2 tsp curry Pepper and salt

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.

INGRIDIENTS (For 2 servings):

1 pack (320 g) of VICI surimi shrimps in brine 2 handfuls of your favourite lettuce 1 avocado 1 mango Half of a red onion Some green peas Fresh basil | For serving

For the sauce:

4 tbsp of olive oil 1 tsp of honey 1 tsp of Dijon mustard Juice from half of a lemon Half tsp of poppy seeds Salt and pepper

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.

INGRIDIENTS:

250g surimi Mango ½ bell pepper ½ red onion Lime juice 150g guacamole Fresh coriander Soft tacos or taco shells Pepper and salt

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.

INGRIDIENTS:

4 surimi seafood sticks 4 slices of ciabatta bread 4 quail eggs Small raddish Oil Pepper and salt

For the avocado spread:

1 ripe avocado 1 tablespoon of natural yoghurt 1 clove of garlic Splash of lemon juice Salt and pepper

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.

INGRIDIENTS:

4 VICI Surimi Premium sticks 4 tortillas Half a long cucumber Half a mango 4 lettuce leaves A handful of fresh coriander leaves

For the sauce:

2 tablespoons mayonnaise 2 tablespoons sour cream 1 tbsp. Dijon mustard 1 tbsp. garlic powder Salt and pepper

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!

WHAT IS SURIMI?

WHAT IS SURIMI?

COMPOSITION OF SURIMI

COMPOSITION OF SURIMI

SURIMI - A HIGH-QUALITY NUTRITIOUS FISH PRODUCT

SURIMI - A HIGH-QUALITY NUTRITIOUS FISH PRODUCT

DIVERSE SURIMI PRODUCTS FOR EVERY PALATE

SURIMI CHUNKS

Surimi snow crab

Surimi classic

Surimi kama

Mini surimi sticks

SURIMI CRAB CLAWS

Surimi slices

Chopped surimi

SURIMI SHRIMPS

SURIMI EELS

DIVERSE SURIMI PRODUCTS FOR EVERY PALATE

SURIMI CHUNKS

Surimi snow crab

Surimi classic

Surimi kama

Mini surimi sticks

SURIMI CRAB CLAWS

Surimi slices

Chopped surimi

SURIMI SHRIMPS

SURIMI EELS

RECIPES WITH SURIMI

AVOCADO BOATS WITH SURIMI

INGRIDIENTS:

PREPARATION:

BAGEL WITH SURIMI STICKS

INGRIDIENTS:

PREPARATION:

SURIMI TOAST

INGRIDIENTS:

For the avocado spread:

PREPARATION:

TACOS WITH SURIMI SALAD AND GUACAMOLE

INGRIDIENTS:

PREPARATION:

PASTASALAD WITH SURIMI

INGRIDIENTS (4 people):

For the dressing:

PREPARATION:

SURIMI TORTILLA WRAPS

INGRIDIENTS:

For the sauce:

PREPARATION:

MANGO AND AVOCADO SALAD WITH SURIMI SHRIMPS

INGRIDIENTS (For 2 servings):

For the sauce:

PREPARATION:

AVACADO BOATS WITH SURIMI

INGRIDIENTS (fora bout 10 pancakes): sauce:

Lime and garlic sauce:

PREPARATION:

RECIPES WITH SURIMI

INGRIDIENTS:

PREPARATION:

INGRIDIENTS:

PREPARATION:

INGRIDIENTS (fora bout 10 pancakes):

Lime and garlic sauce:

PREPARATION:

INGRIDIENTS (4 people):

For the dressing:

PREPARATION:

INGRIDIENTS (For 2 servings):

For the sauce:

PREPARATION:

INGRIDIENTS:

PREPARATION:

INGRIDIENTS:

For the avocado spread:

PREPARATION:

INGRIDIENTS:

For the sauce:

PREPARATION: