Surimi usually refers to ground pollock that has been reconstituted into imitation crab, explains Allstonian. “It’s not the same as crab meat,” says Karl S, “but it’s a perfectly decent product for the kinds of uses it was developed for.”
But, although surimi was once only fish-based, nowadays the word can be used to describe any animal flesh that has been ground up to make a sort of slurry, then extruded into a uniform solid, says MC Slim JB. It doesn’t sound appetizing, but it’s the process used for making everything from Asian fish balls and crab sticks to Western products such as turkey ham and turkey bacon.
Board Link: Surimi and Crab Rangoon