Surimi and surimi-base

Fishing activities generate a large quantity of co-products. They represent around 50% of the weight of the products caught. Adding value to these by-products is therefore a major challenge, both in terms of the protein they represent and the environmental considerations they entail, not to mention the source of income they bring to players in the industry [BIO 9 150] .

Surimi-base production is one of the ways in which these co-products can be valorized. The surimi base is first processed, generally at sea, then packaged and frozen in rectangular blocks weighing between 7 and 20 kg. It then undergoes a second transformation, on land, to produce surimi, a substitute for crabs and other crustaceans. Formulation, mixing, extrusion, cooking and shaping are the main stages of this second transformation.

In economic terms, France is a significant player and Europe's leading producer of surimi. The French market has been booming since the first production plant was set up in France in 1987, although since 2015 consumption has been falling slightly.