Surimi Suppliers and Manufacturers

Gel strength : 100-200/200-400/400-600 Moisture ; 77% Impurities : 10/40 grs 10 kgs/block x 2/ctn

Mix 100 - 200 Mix 200 - 300 ITO 700 ITO 900 Over 900 20Kg/MC

Surimi Whitess; 65-75 Fishmeat;92-95 Impurity;10gram +/- Mois;77%+-1 Sugar5-6% Sttp;0.25% 20kg/carton 2plates of 10kg

Frozen minced fish meat (surimi) Jelly strength: 100-200 / 200-300 / 300-400 / 400-500 / 500-700 Moisture: 77-78% or 80-81% Whiteness > 45 Nw. 10 kgs / block x 2 blocks / carton

- Gel Strength :

Frozen surimi

Tamagarashi surimi 200, us$1.55/kg, 77% >60% 200-399, us$1.65/kg> 77% >60% 400-599, us$ 1.75/kg 75-77 > 60%

Frozen Surimi Mix Surimi Itoyori Surimi Eso Surimi Tachiuo Surimi Hamo Surimi With Grade B GS 100/200 (Mix) Grade KA GS 200/300 Grade A GS 300/500 Grade AA GS 500/700 Grade SA GS 700/900 Packing : 10kg/block x 2/carton.

Surimi(Minced fish), unwanted constituents such as bones, skin, tendon, blood and fat, to washed out.

Tachiuo surimi, with Gel below 200, moisture 75-77%, whiteness 40-42.

Snaper Fish Surimi: Size: 100/250 250/500(piece,section) Frozen method: BQF/IQF Packaging: cartons/woven Glazing: 0%....customized Catching area: 61

Eso surimi Grade - c (100-200 gel) Whiteness - 48-50 hunter. Moisture - 75-76 Qty - 1x40 fcl Shiroguchi surimi(croaker fish) Grade - c (100-200 gel) Whiteness - 43-45 hunter. Moisture - 75-76 Qty - 1x40 fcl

Surimi crab sticks Surimi crab flakes Surimi crab bites 20%----50% surimi content, Surimi base is produced from threadfin bream (Nemipterus virgatus) package: 10kg bulk or retail bags like 125g, 250g,500g, 1kg, 1lb, 2.5lb etc. Ingredients: Fish meat, drinking water, wheat starch, soybean protein,sugar, salt, soybean oil, crab extract, crab flavor, ricewine, color. Surimi is a highly processed fish product that upgrades cheap fish to the top shelf of seafood - crab / lobster. It can be found in sushi and also as "log style" crabmeat to be added to salads. Here's what you need to know: 1. Surimi is a Japanese word that literally means "ground meat". 2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot. 3. The assortment of additives may include other fish products, but it is usually egg whites, oils, salt, starches, and spices.

1) Surimi Product : Itoyori, Kamasu, Guchi, Eso, Himeji, Kintokidai, Tachi, Mamakari and Mix surimi 2) Shrimp Product : Fresh Water Shrimp, Sea Tiger(HO & HL), Sea Pink (HL, PPV, PPD & PUD ) , Sea White ( HL, PPV, PPD & PUD ) 3) Fresh Water Fish Rohu, Mrigal, Catla, ( Back/Belly),Seabass ( WR and Fillet ), Tilapia and Hilsa ( WR ) 4) Fishmeal Protein 60% Above and Down

Frozen fish (shrimps, squid, cuttlefish, mackerel, reef cod & frozen surimi).

Frozen surimi block fish meat (fish paste).

I. frozen surimi: frozen mix surimi no gel �¢?? moisture 77 78% frozen mix surimi gs: 100/200, 200/300 & 300/500 frozen pure itoyori surimi gs: 500/700, 700/900 & 900+ frozen eso surimi frozen flying fish surimi gs: 700/900 ii. frozen seafood: frozen whole cleaned baby octopus. frozen whole cleaned baby octopus cut. frozen cut poulp squid frozen baby cuttlefish frozen squid. frozen big eyes scad fillet. frozen sillago butterfly fillet. frozen raw whole round other fish..

Ribbonfish, cat fish, sting ray, cuttlefish, squid, leatherjacket, bombay duck, frozen surimi block, prawns, crabs, sole fish, baby squid, squid whole clean, cuttlefish whole clean, octopus, reef cod, grouper and many other fishes.Trader/broker

Frozen fish, cuttlefish, loligo squit, golden threadfin bream, red bigeye, octopus, yellow ell, ribbon fish, stingray, kingfish, catfish, surimi, white pomfret, black pomfret, white sea prawn, baby octopus, scallop, indian mackerel, sardinella, emperor, yellow croaker, black tiger shrimp, vannamei shrimp, skipjack tuna, ribbon fish, yellow fin tuna, tilapia, red snapper, pangasius, etc..