Surimi has long been popular in Japan, but has only recently begun to gain popularity in the United States.
Made from Alaskan pollock, or sometimes New Zealand hoki, surimi provides a low-priced, tasty alternative for many kinds of shellfish. When choosing surimi, remember to look for very white, opaque flesh.
Preparation and Eating Tips:
Since surimi seafood is pre-cooked, it can be used cold, or can be thrown into dishes in the last few minutes of cooking to heat through. Surimi is sold in strips, chunks or flakes, and resembles the seafood it imitates in flavor and texture. You can substitute surimi for any recipe that calls for shellfish.
Surimi can be substituted for scallops, shrimp, crab and lobster.
Use this versatile, lowfat taste treat in cold or hot salads, stuffings, pasta dishes and dips.
Put rice in 1-1/2-quart ovenproof casserole and sprinkle with half of the leeks, half of the garlic, half of the tomatoes and half of the parsley. Add the bay leaf and surimi. Sprinkle with the remaining leeks, garlic, tomatoes and parsley. Add the wine, cover tightly, and bake, covered, at 400 degrees F for 20 minutes. To serve, mound the vegetables on plates and arrange surimi strips over them.
Provided by Try-Foods International, Inc.
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified February 2007
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