A recipe from
12th century Japan

It's a centuries-old oriental process we follow when making Trans- Ocean surimi seafood. Described as "more art than technology" the making of the best surimi seafood begins with quality ingredients, the most important of which is the species of fish used for the surimi. It is important to note that all surimi seafoods are not created equal. At Trans-Ocean, we typically use surimi made from Alaskan Pollock caught in the cold waters of the Bering Sea and the Gulf of Alaska. Alaskan Pollock surimi makes a higher quality finished product than varieties made with other species of whitefish, such as Pacific Cod or Pacific Whiting.

The process begins when frozen blocks of surimi are blended together with basic ingredients including seafood flavorings, extracts, starches and water. Many Trans-Ocean surimi products also contain real King Crab meat or lobster meat, which are also added at this point.

Once mixed together the surimi blend is extruded in thin sheets on to a heated conveyor belt, where it is steamed and broiled. The sheets of cooked surimi are twisted and rolled, and then cut into flake or chunk pieces that resemble crab meat. The product is cooked further before being fed into plastic pouches.

To meet the highest standards of quality and food safety, each package is pasteurized to allow a longer shelf life without the use of preservatives. After pasteurization, the product is chilled or frozen in a specially designed freezer in which the temperature is -35°F.