|This article is of interest to the following WikiProjects:|
i'm guessing that this is a play on the DBZ reference. i doubt culture existed advanced enough to process fish to make it mimic other fish at a time when we were still discovering fire. —Preceding unsigned comment added by 126.96.36.199 (talk) 08:07, 23 March 2009 (UTC)
- The hominids that learned how to control fire date back as far as 600.000 years. Modern humans evolved around 200.000 years ago. We had culture, language and music for a long time while we lived in tents made out of mammoth skin and tusks. Modern technology or knowledge is not required to replicate an item such as food. Ancient leaders were plagued by fake artifacts, just ask the pharaoh if they have any fake jewellery. I am looking for a fish taste substitute and I realized, without modern science, that seaweed for sushi tastes just like fish. —Preceding unsigned comment added by 188.8.131.52 (talk) 16:36, 5 January 2010 (UTC)
What is surimi?
The intro line to this article says surimi is based on poultry or fish. The definition section says surimi is based on fish. The "List of surimi food" section includes tsukune which is based on poultry, pork, or beef (no fish). The tsumire article incorrectly redirects to tsukune, when tsumire is actually based on fish. The tsukune article calls itself surimi when it does not contain fish. —Tokek 08:25, 17 September 2005 (UTC)
- My brief research so far says surimi is Japanese for "minced fish" and other meats are not surimi. Still researching. —Bunchofgrapes (talk) 02:56, 22 December 2005 (UTC)
- OK, the etymology "minced meat" is apparently correct: . Not to say it isn't used exclusively to refer to fish products, though... still unsure. —Bunchofgrapes (talk) 03:41, 22 December 2005 (UTC)
- I've seen this term applied to many kinds of minced/pulverized meat product. Including fish, chicken, beek, or pork. They are also called respectively fish surimi, chicken surimi...etc. As a loaned/adopted word from Japanese, perhaps "surimi" has taken on a broader meaning in Western society and is no longer limited to just pureed fish but encompassing all pureed or "minced meat" products. Sjschen 19:13, 13 March 2006 (UTC)
To make it short and as Surimi means "ground meat", it may be meat balls, shrimp balls, etc. found in Asian grocery.
It's served in many countries in East and Southeast Asia, but this article focuses on the Japanese variant. Should it be rewritten, or as a main article of the section on this Japanese variant in a general article? — Instantnood 14:32, 8 December 2005 (UTC)
- I think it is extremely telling that right at the very beginning the article states: "Surimi (擂り身, lit. "ground meat" in Japanese)..." The article effectively is covering the more general notion of "ground meat products" (with "meat" also including seafood) but with a Japan- and Asian-centric scope. I tend to think it's possible to merge the more general "ground meat"-type information into some existing article (which someone can try searching for), and maybe shorten this article so it covers specifically the Japanese variant. I definitely object to using a Japanese word to title an article covering a more general concept that's hardly unique to Japan. 184.108.40.206 04:42, 13 July 2006 (UTC)
- While surimi is essentially a Japanese product, the term itself has been borrowed by the English language to describe any pulverized meat product that gels inot a rubbery mass when cooked. As such, I suggest that instead of merging the info into another article that the Japanese specific information be put into a subsection in the same article. Furthermore, there is very little difference between the surimi produced in various countries, as such I do not think that it justifies splitting the article. -Sjschen 23:18, 13 July 2006 (UTC)
This is apparently advertising
Moved from main article --
Currently the source book for academics and industry people interested in surimi and surimi seafood products titled Surimi and Surimi Seafood Second Edition edited by Dr. Jae Won Park builds on the foundation of the first edition. Surimi and Surimi Seafood Second Edition covers the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It also covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. The appendix features the Codex Code of Practice for Frozen Surimi."
imitation crab meat
I just noticed that 'Imitation crab meat' links here... Is this intentional? Sartan 21:33, 25 August 2006 (UTC)
- Then, 'Fake crab' should be changed. I changed.--Boldlyman 07:50, 10 June 2007 (UTC)
Ingredient vs. food product.
I changed the intro so that people can know exactly what it is instead of it's shapes. I made it clear that Surimi can refer to both the fish paste and the food made from it. In Chinese there's a distinction between the ingredient and all the food product with different shapes.Yel D'ohan (talk) 20:58, 28 April 2013 (UTC)
Borax - illegal additive?
From this article:
Although illegal, the practice of adding borax to fish balls and surimi to heighten the bouncy texture of the fish balls and whiten the product is quite widespread in Asia.
And from the article on Borax:
Borax, given the E number E285, is used as a food additive in some countries, but is banned in the US.
The second quote seems to imply that borax is quite legal in many jurisdictions. Therefore, implying that "the practice of adding borax to fish balls and surimi" is generally illegal seems far-fetched. Does anyone have any sources on legality of this additive around the world (or at least Asia)? - 220.127.116.11 (talk) 00:09, 15 September 2013 (UTC)