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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.

Read more >

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.

Viči

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.

Read more >

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.

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COMPOSITION OF SURIMI

The cherished surimi delights are a blend of wild fish's pristine white meat and commonplace kitchen ingredients.

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SURIMI - A HIGH-QUALITY NUTRITIOUS FISH PRODUCT

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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.

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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.

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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.

Surimi snow crab

Our Snow crab surimi sticks are especially made to recreate taste and texture of real snow crab meat.

Surimi classic

Claiming the title of the world's most renowned surimi creation, crab-flavoured surimi sticks take centre stage. Their versatility shines through, proving a fitting ingredient in a myriad of dishes or a simple standalone snack.

Surimi kama

Surimi Kama boasts a unique and carefully crafted texture, ensuring that the sticks are effortlessly peelable into small pieces. This makes Surimi Kama a convenient addition to salads and sandwiches.

Mini surimi sticks

Mini surimi sticks are ideal for those on the move – our Mini Surimi Sticks come in multiple small packages, each containing two sticks. Additionally, each package includes a complementary dip, so choose your favorite pairing for a satisfying snack!

SURIMI CRAB CLAWS

Breaded crab claws made with real crab claws deliver a truly unique snacking experience. Gluten free and easy to prepare in the deep-fryer, they pair perfectly with your favorite dipping sauce for an irresistible party snack.

SURIMI CRAB CLAWS

Enjoy our surimi crab claws with a convenient bamboo stick for easy, mess-free serving. Gluten free and quick to prepare, they’re a flavorful and fun addition to appetizers, party platters, or on-the-go snacking.

Chopped surimi

Chopped surimi is a distinctive and accessible product, seamlessly enhancing the flavour profiles of salads and spreads.

SURIMI SHRIMPS

Exhibiting the taste and texture akin to authentic shrimp, surimi shrimp is an ideal companion for salads and pasta.

SURIMI CHUNKS

Easy to discover new tastes with VIČI seafood chunks. Ready to eat and do not require any additional time to be prepared.

SURIMI EELS

Surimi eels replicate the flavour and texture of the eels synonymous with Basque delicacies. These surimi eels, heated and seasoned with spices, transport your taste buds to the vibrant streets of Spain with their distinctive taste.

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.

Surimi snow crab

Our Snow crab surimi sticks are especially made to recreate taste and texture of real snow crab meat.

Surimi classic

Claiming the title of the world's most renowned surimi creation, crab-flavoured surimi sticks take centre stage. Their versatility shines through, proving a fitting ingredient in a myriad of dishes or a simple standalone snack.

Surimi kama

Surimi Kama boasts a unique and carefully crafted texture, ensuring that the sticks are effortlessly peelable into small pieces. This makes Surimi Kama a convenient addition to salads and sandwiches.

Mini surimi sticks

Mini surimi sticks are v ideal for those on the move – our Mini Surimi Sticks come in multiple small packages, each containing two sticks. Additionally, each package includes a complementary dip, so choose your favorite pairing for a satisfying snack!

SURIMI CRAB CLAWS

Breaded crab claws made with real crab claws deliver a truly unique snacking experience. Gluten free and easy to prepare in the deep-fryer, they pair perfectly with your favorite dipping sauce for an irresistible party snack.

SURIMI CRAB CLAWS

Enjoy our surimi crab claws with a convenient bamboo stick for easy, mess-free serving. Gluten free and quick to prepare, they’re a flavorful and fun addition to appetizers, party platters, or on-the-go snacking.

Chopped surimi

Chopped surimi is a distinctive and accessible product, seamlessly enhancing the flavour profiles of salads and spreads.

SURIMI SHRIMPS

Exhibiting the taste and texture akin to authentic shrimp, surimi shrimp is an ideal companion for salads and pasta.

SURIMI CHUNKS

Easy to discover new tastes with VIČI seafood chunks. Ready to eat and do not require any additional time to be prepared.

SURIMI EELS

Surimi eels replicate the flavour and texture of the eels synonymous with Basque delicacies. These surimi eels, heated and seasoned with spices, transport your taste buds to the vibrant streets of Spain with their distinctive taste.

RECIPES WITH SURIMI

AVOCADO BOATS WITH SURIMI

INGREDIENTS:

1 avocado 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

INGREDIENTS:

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

INGREDIENTS:

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

INGREDIENTS:

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.

KANI SALADS

INGREDIENTS:

200 g VIČI Snow Crab surimi sticks 1 cucumber, cut into strips 2 tablespoons masago (fish roe) 1/2 avocado Sesame seeds

FOR THE SAUCE:

2 heaping tablespoons mayonnaise 1 teaspoon sriracha sauce 1 teaspoon sesame oil 1 tablespoon Ponzu sauce

PREPARATION:

1

 Place the shredded Snow Crab surimi sticks in a bowl. Cut the cucumber into thin strips and the avocado into small pieces, then add them to the surimi.

2

 If using, add the masago and gently mix so the ingredients are evenly distributed.

3

 In a separate bowl, mix the mayonnaise, sriracha, sesame oil, and Ponzu sauce until smooth and well combined.

4

 Pour the prepared sauce over the salad, gently toss, and sprinkle with sesame seeds before serving.

SURIMI TORTILLA WRAPS

INGREDIENTS:

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

INGREDIENTS (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.

POKE BOWL

INGREDIENTS:

Sushi rice VIČI surimi sticks Tomatoes Cucumber Avocado Carrot Radishes Red cabbage Mango Edamame Green onions or chives Sesame seeds Sriracha sauce Mayonnaise Toasted sesame oil Lemon or lime juice Salt and pepper

PREPARATION:

1

 Cook the sushi rice according to the instructions, let it cool, and place it at the bottom of a bowl.

2

 Cut all the vegetables, mango, and surimi sticks into strips or small pieces.

3

 Arrange the surimi, tomatoes, cucumber, avocado, carrot, radishes, red cabbage, mango, and edamame in neat rows over the rice. Sprinkle with green onions or chives and sesame seeds.

4

 In a separate bowl, mix the sriracha, mayonnaise, toasted sesame oil, and lemon or lime juice. Season with salt and pepper. Drizzle the sauce over the poke bowl or serve it on the side.

SCRAMBLED EGGS WITH SURIMI

INGREDIENTS:

Eggs Butter (for frying) Salt and pepper Avocado Cucumber Soy sauce Seasoning to taste Chili flakes VIČI surimi sticks Dill Sesame seeds

PREPARATION:

1

 Lightly beat the eggs with a pinch of salt and pepper. Melt the butter in a pan and cook the eggs over medium heat, stirring gently, until soft and fluffy.

2

 Slice the avocado into wedges or chunks and place it next to the eggs.

3

 Finely chop the cucumber, place it in a small bowl, drizzle with soy sauce, season to taste, and sprinkle with chili flakes.

4

 Serve the scrambled eggs on a plate. Add the marinated cucumber, avocado, and sliced surimi on the side. Sprinkle with dill and sesame seeds, and serve.

RICE BASKETS WITH SURIMI AND EDAMAME

INGREDIENTS:

1 pack sushi rice 1 package surimi sticks 150 g edamame

FOR THE SAUCE:

3 tablespoons mayonnaise 1 tablespoon sweet chili sauce 1 tablespoon light soy sauce 1 teaspoon toasted sesame oil 1 teaspoon lemon or lime juice 1 teaspoon sriracha (optional, for extra heat)

PREPARATION:

1

 Cook the sushi rice according to the package instructions.

2

 Press the cooked rice into the bottom and sides of a muffin tin to form small baskets. Place them in the refrigerator to firm up and hold their shape.

3

 Once set, carefully remove the rice baskets from the tin. Finely chop the surimi sticks and mix them with the edamame. Fill each rice basket with the prepared mixture.

4

 In a small bowl, combine all the sauce ingredients and mix until smooth. Drizzle the sauce over the rice baskets before serving or serve it on the side.
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RECIPES WITH SURIMI

INGREDIENTS:

1 avocado 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’.

INGREDIENTS:

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.

INGREDIENTS (for about 10 pancakes):

Sushi rice VIČI surimi sticks Tomatoes Cucumber Avocado Carrot Radishes Red cabbage Mango Edamame Green onions or chives Sesame seeds Sriracha sauce Mayonnaise Toasted sesame oil Lemon or lime juice Salt and pepper

PREPARATION:

1

 Cook the sushi rice according to the instructions, let it cool, and place it at the bottom of a bowl.

2

 Cut all the vegetables, mango, and surimi sticks into strips or small pieces.

3

 Arrange the surimi, tomatoes, cucumber, avocado, carrot, radishes, red cabbage, mango, and edamame in neat rows over the rice. Sprinkle with green onions or chives and sesame seeds.

4

 In a separate bowl, mix the sriracha, mayonnaise, toasted sesame oil, and lemon or lime juice. Season with salt and pepper. Drizzle the sauce over the poke bowl or serve it on the side.

INGREDIENTS:

200 g VIČI Snow Crab surimi sticks 1 cucumber, cut into strips 2 tablespoons masago (fish roe) 1/2 avocado Sesame seeds

FOR THE SAUCE:

2 heaping tablespoons mayonnaise 1 teaspoon sriracha sauce 1 teaspoon sesame oil 1 tablespoon Ponzu sauce

PREPARATION:

1

 Place the shredded Snow Crab surimi sticks in a bowl. Cut the cucumber into thin strips and the avocado into small pieces, then add them to the surimi.

2

 If using, add the masago and gently mix so the ingredients are evenly distributed.

3

 In a separate bowl, mix the mayonnaise, sriracha, sesame oil, and Ponzu sauce until smooth and well combined.

4

 Pour the prepared sauce over the salad, gently toss, and sprinkle with sesame seeds before serving.

INGREDIENTS (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.

INGREDIENTS:

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.

INGREDIENTS:

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.

INGREDIENTS:

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.

INGREDIENTS:

Eggs Butter (for frying) Salt and pepper Avocado Cucumber Soy sauce Seasoning to taste Chili flakes VIČI surimi sticks Dill Sesame seeds

PREPARATION:

1

 Lightly beat the eggs with a pinch of salt and pepper. Melt the butter in a pan and cook the eggs over medium heat, stirring gently, until soft and fluffy.

2

 Slice the avocado into wedges or chunks and place it next to the eggs.

3

 Finely chop the cucumber, place it in a small bowl, drizzle with soy sauce, season to taste, and sprinkle with chili flakes.

4

 Serve the scrambled eggs on a plate. Add the marinated cucumber, avocado, and sliced surimi on the side. Sprinkle with dill and sesame seeds, and serve.

INGREDIENTS:

1 pack sushi rice 1 package surimi sticks 150 g edamame

FOR THE SAUCE:

3 tablespoons mayonnaise 1 tablespoon sweet chili sauce 1 tablespoon light soy sauce 1 teaspoon toasted sesame oil 1 teaspoon lemon or lime juice 1 teaspoon sriracha (optional, for extra heat)

PREPARATION:

1

 Cook the sushi rice according to the package instructions.

2

 Press the cooked rice into the bottom and sides of a muffin tin to form small baskets. Place them in the refrigerator to firm up and hold their shape.

3

 Once set, carefully remove the rice baskets from the tin. Finely chop the surimi sticks and mix them with the edamame. Fill each rice basket with the prepared mixture.

4

 In a small bowl, combine all the sauce ingredients and mix until smooth. Drizzle the sauce over the rice baskets before serving or serve it on the side.

Tasty instantly!

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