Surimi means ‘Chopped fish’ in Japanese. As surimi’s production goes back to the 16.th century, the technique was used to keep the caught fish fresh. As technologies developed, new products were produced from surimi.
Surimi is made from the high quality white meat fishes such as Allaskan Pollock, Northern Blue Whiting, Itoyori that are made into fillets, washed and cut into fish protein blocks. During the making of Surimi, the fish is washed several times to be prufied from any kind of external substances which will leave the fish clean and healthy.
The fish that are caught throughout this technology, the fish are already separated from their skin, bones, and internal organs to transport only their meat. Beign washed in cold environtments many times, the fish is purified from unwanted odors and shaped as protein blocks. The fish reaches it’s frozen form in a very short period of time to keep the freshness.
Today, the main target of the production of Surimi products is health and being an alternative to the shelled sea products. Red Tiger is constituted of Surimi and natural aromas. Having no cholesterol and low calories and fat ratios, Red Tiger carries the tastes of shelled sea products to our tables. |
