GEL STRENGTH

MOISTURE

WHITENESS

Boosts value & Matches modern market taste!

WHAT IS SURIMI?

It is fish meat — minced and repeatedly washed to remove impurities, fat and any off-flavors.

Then mixed with stabilizing ingredients that help maintain elasticity and quality during freezing.

In short, surimi is a highly versatile base, enabling manufacturers to create products like crab sticks, fish cakes, fish balls, and tempura with clean color, firm texture and stable structure under heat.

Our surimi is produced from fresh, wild-caught marine fish, following internationally standardized processing and a strict microbiological control system.

The result is consistent quality, high gel strength, bright color, and a clean, mild aroma.

As the global market accelerates toward convenience, ready-to-eat formats, and high-protein, health-focused foods, surimi is emerging as a core ingredient in modern food production.

It is not just an option — it is a strategic solution to upgrade product portfolio and secure long-term competitive advantage.

LISTINGS

Ingredients: Fish minced meat (93.5%); Sugar (6%); EWP (0.2%); STPP (0.2%); TSPP (0.1%).

Packing: 2*10 kgs/Block/CTN.

Frozen Mixed Surimi	Technical Standards
Frozen Mixed Surimi	Moisture	Whiteness
Under 100	77% +/-1	73
100/200	79% +/-1	74
200/300	77% +/-1	74

NO EWP

Frozen Mixed Itoyori Surimi	Technical Standards
Frozen Mixed Itoyori Surimi	Moisture	Whiteness
200/300	76% +/-1	75
300/500	76% +/-1	76
500/700	75% +/-1	77

G.S 2000/300; NO EWP

Frozen Itoyori Surimi Pure	Technical Standards
Frozen Itoyori Surimi Pure	Moisture	Whiteness
700/900	75% +/-1	78
900 up	75% +/-1	79

Frozen Hairtail Surimi Pure	Technical Standards
Frozen Hairtail Surimi Pure	Moisture	Whiteness
100/200	76% +/-1	72

Frozen Eso Surimi Pure	Technical Standards
Moisture	Whiteness
Under 100	76% +/-1	74
100 up	76% +/-1	74

Frozen Eso

Surimi Pure

Technical Standards

Moisture

Whiteness

Under 100

76% +/-1

100 up

76% +/-1

G.S UNDER 100; NO EWP

Frozen Flying Fish Surimi	Technical Standards
Frozen Flying Fish Surimi	Moisture	Whiteness
300/500	76% +/-1	70
500/700	76% +/-1	71
700/900	76% +/-1	72

Frozen Seabream Surimi	Technical Standards
Frozen Seabream Surimi	Moisture	Whiteness
300/500	76% +/-1	77
500/700	76% +/-1	78
700/900	75% +/-1	79

Frozen Pangasius Surimi	Technical Standards
Frozen Pangasius Surimi	Moisture	Whiteness
300/500	75% +/-1	78
500/700	75% +/-1	78

NO EWP

KEY STRENGTHS

Built for Stable & High-Value Production

1/ Consistent, High Gel Strength

Each batch is controlled by precise gel-strength parameters, ensuring elasticity and firmness remain stable. This helps finished products hold shape and reduces syneresis during frying, steaming, or freezing.

4/ Natural White Color, Clean Aroma

Carefully refined raw material minimizes pigments and impurities, resulting in a brighter white base with a neutral smell - ideal for adding colors or flavors depending on product requirements.

2/ Easy to Blend – FO/FE Optimization

Standardized moisture and elasticity make formulation simpler, reduce additive usage and help in control production costs more effectively across FO (formulation) and FE (food engineering) stages.

5/ Highly Versatile for Multiple PRODUCTs

Performs well in imitation crab, fish balls, tempura, fish tofu, fish cakes, and other value-added products. Its stability improves shaping and forming, lowering the overall defect rate.

3/ Stable Supply Capacity

Produced in standardized, high-volume lines, ensuring consistent availability across seasons. This helps maintain stable production planning and reduces supply-risk costs.

6/ FulLy Certified for Export

HACCP, BRC, ISO, IFS, HALAL,... certified, ensuring smooth entry into major markets, which supports in meeting supermarket and factory compliance standards.

New global trend

Products FROM Surimi

A Platform for Unlimited Product Expansion

The global surimi market in 2025 is valued at approximately USD 6.63 billion.
By 2035, it is projected to reach USD 10.6–10.7 billion, reflecting a CAGR of around 4.9% per year.
The Asia–Pacific region leads the industry, accounting for over 50% of total global production, driven by strong demand in Japan, South Korea, China and Southeast Asia.

Source: Business Research Insights

CRAB STICK

FISH BALL

FISH TOFU

Tempura / Kakiage

FISH CAKE

Our abilities

WHY CHOOSE US?

We don’t just supply – we partner with you to enhance product performance and strengthen your competitive edge.

45+ years exporting to 45+ markets

Reliable, on-spec, consistent.

Strong capacity

11,000 m² facility, 1,000+ staff, stable container-level supply.

Practical R&D support

Formulas, blending, and market-specific adjustments.

You may wonder

FREQUENTLY ASKED QUESTIONS

1/ What’s the difference between these types gel strengths?

Higher gel gives a firmer, more elastic texture.

For example:

500 is suitable for general products.
700–900 is used for premium products like crab stick or high-bounce fish ball.

2/ What is the MOQ per order?

MOQ starts from just one 20FT container or can be combined with your existing seafood order.

3/ Can we request a test sample first?

Yes, we can provide sample blocks for testing gel strength, moisture and color.

4/ Do you support formula or blending guidance by market?

Yes, we can supports our clients on suggesting market-specific formulations and texture optimization.

5/ How do you adjust the pricing when raw material costs change?

We consistently maintain stable pricing and quality for our customers.

When raw material costs decrease, we adjust our prices flexibly so you can benefit from the lower rates.
In the rare event that material prices increase, we will carefully evaluate and apply the most favorable option for you.

6/ What certifications do your enterprises hold?

Depending on the seafood items shipped together, we have EU code, HACCP, ISO, FDA, and Halal. Scallop shells follow the same hygiene standards within our processing system.