OSU research helped create surimi industry from unwanted fish

Surimi seafood products
Surimi seafood products from around the world are displayed at OSU's Surimi School in Astoria. (Photo by Lynn Ketchum.)

OSU helps define technology and standards for international industry

Overharvesting of ocean fish is an increasing concern, so the industry has had to turn to traditionally underutilized but robust stocks of species like Alaska pollock and Pacific whiting.

For the past two decades, OSU has been helping add value to their ocean harvests through its research on surimi, or imitation seafood that is made from these once overlooked fish. OSU food scientist Jae Park has advanced surimi research through the international Surimi School that he began in 1993, the Surimi Industry Forum that began in 2001, and a comprehensive textbook he edits called "Surimi and Surimi Seafood".

Additionally, Park shares two U.S. patents for the development of new seafood-heating techniques that increase energy efficiency and reduce cooking space and disease outbreak. Both techniques have been adopted by the seafood industry.

Read more on OSU's efforts to help surimi manufacturers in an article in Oregon's Agricultural Progress magazine.

Contact: Jae Park

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