The most famous raw material for frozen surimi is walleye pollock, but in fact, many other fish are also used.
Broadly speaking, “white-fleshed saltwater fish” are the mainstream, but with technological advances, “red-fleshed fish” and “freshwater fish” are also sometimes used. Here is a summary of the main fish species.
1. Main Raw Materials (Saltwater Fish)
These are the fish species currently accounting for the majority of global surimi production.
AlaskaPollock
World’s No. 1 share. Its white color and exceptionally strong elasticity (firmness) make it the highest-grade raw material.
Main Uses
Crab sticks, chikuwa, premium kamaboko
Threadfin bream
Mainly used in Southeast Asia. Second in quality to Alaska pollock, yielding a white color.
Main Uses
Fried kamaboko, crab sticks.
Southern cod
Caught off New Zealand and Argentina. Similar characteristics to Alaska pollock.
Primary Uses
All types of processed fish paste products.
Hokke
Commonly used in Hokkaido and elsewhere. Possesses a distinctive flavor and strong elasticity.
Primary Uses
Fish paste balls, chikuwa
Red Seabream, Gizzard Shad
Produces exceptionally strong elasticity, making it used as a “binder” or “reinforcement” in premium kamaboko.
Primary Uses
Artisan-made kamaboko
2. Other Raw Materials
Recently, diverse fish species are being utilized from resource conservation and cost perspectives.
• Bluefish (sardines, horse mackerel, etc.): Previously difficult to process into surimi due to high fat content, advancements in cleaning techniques (water soaking) now allow their use not only in fish balls but also in black fish cakes and chikuwa.
• Freshwater fish (e.g., silver carp): In inland regions like China, surimi production using freshwater fish as raw material is also thriving.
• Deep-sea fish: Species like hake are sometimes used as raw material for fish sticks destined for Europe and America.
Fun Fact: Why is Alaska Pollock the Ultimate Choice?
For surimi, the property called **”setting” (suwari)**—which creates elasticity before heating—is crucial. Alaska pollock has exceptionally high “setting” ability and maintains quality even when frozen. Since Japanese engineers established its frozen preservation method in the 1960s, it has remained the undisputed main ingredient.
