OSU seafood research has helped create a surimi industry from fish no one wanted

Surimi seafood products from around the world.
Surimi seafood products from around the world are displayed at OSU's Surimi School in Astoria. (Photo by Lynn Ketchum.)
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OSU research and extension helped define technology and standards for international industry

Up to 3 million metric tons of fish are used annually to supply the world’s surimi market, a process where fish are turned into meal and modified to create seafood products. Standardized processing techniques are crucial to ensure safety for consumers and the natural environment.

For the past 20 years, OSU food scientist Jae Park has advanced surimi research through the international Surimi School that he began in 1993, the Surimi Industry Forum (begun in 2001), and his comprehensive textbook Surimi and Surimi Seafood (2nd edition 2005).  His industry outreach has expanded to Europe, Japan, and Asia.

Additionally, Park shares two U.S. patents for the development of new seafood-heating techniques that increase energy efficiency, reduce cooking space, and reduce disease outbreak. Both of these techniques have been adopted by the seafood industry which have over a $2.4 million impact. In 2011 Park won the Harold M. Macy Food Science and Technology Award for his outstanding scholastic achievements in surimi research.

Contact: Jae Park

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