Fish (often pollock) that is minced to make a gelatinous paste that is then flavored, reformed into flakes, sticks, or other shapes, and colored. It is used as a crab substitute.
- The second market is South Korea, where, in the 1970s, firms began producing surimi as a substitute for raw fish in domestic products, such as fried fish cakes and fish sausage.
From Japanese, 'formed fish'.
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