Select your language

A History, that could only have happened in


In a country known for its innovation even the wildlife gets in on the action, during winter monkeys bathe in hot springs to keep warm.

Parents are so inventive,
that they came up with the festival Naki Sumo – the louder a child cries, the happier he will be, as the gods will hear he and make him successful in the future.

You can buy in the streets, fried maple leaves and not just because people are hungry. Fried maple leaves are a delicacy for the Japanese.

Japan is surrounded by the ocean, it’s no surprise the Japanese are so fond of fish and seafood.

Around 3 million people are engaged in the Japanese fishing industry.

After a bountiful harvest of fish there was always a problem to preserve it for longer periods of time. As we have come to expect the clever Japanese came up with a soloution. They realised that the most valuable part of the fish was the protein and devised a method to extract it:

  • 1.

    First Fillet the freshest of fish

  • 2.

    Then, the fillet is chopped and thoroughly rinsed with fresh water to remove fats

  • 3.

    Now the water and non protein substances are removed

  • 4.

    • The solid white mince that is left contains the most important part of the fish, the protein. The Japanese call this mince “surimi”

Later, surimi can be mixed with water again,
and other ingredients can be added to it to create new fish products. In Japan these are called Kamaboko.

Surimi has a very mild flavour, so various ingredients can be added to create a range of products with a wide variety of flavours. Because surimi is so easily formed it provides great opportunities to create playful Kamaboko.

Today, products are produced in almost the eaxct same way as has been done for centuries, surimi except now the hard work is done by machine.

Now as in the past, surimi is made from natural wild caught fish from open waters.

The most popular surimi product in the world is
“Seafood sticks” - produced by adding natural crab flavours to the mild tasting surimi. The final product tastes very similar to real crab meat.


Fish fillet, i.e., surimi


white fish protein is mixed with other ingredients


This mass is baked in the form of a thin pasta, which is rolled into a log and cut into sticks at the required length


The sticks are then steam pasteurized and then cooled or frozen. No artificial preservatives are used only heat and cold!


The final products are then stored at temperatures of 0‒4 ⁰C or -18 ⁰C until they reach store shelves

Today, a wide variety of products are made from
Surimi, they can all look and taste very different:

Since surimi is
concentrated fish protein, products with surimi are made by adding back the water.
Other ingredients are used to give the product the desired shape
and taste.

Fish meat 40%

water 30-40%

wheat or potato starch 5-10%

egg whites 0-10%

oil 3-4,5%

sugar 3%

salt, flavours and paprika extract 0,5-1,5%

Surimi contains fish fillet proteins , so a product made out of surimi has a low calorific value and is cholesterol free.

  • 1
    Butter croissant (100g) 406 kcal
    VIČI Classic crab sticks (100g) 100 kcal
    Boiled milk sausage (100g) 227 kcal
    VIČI “Snow Crab” (100g) 80 kcal
  • 3
    Hamburger (100g) 294 kcal
    VIČI Classic crab sticks (100g) 100 kcal
    Fried potatoes (100g) 311 kcal
    VIČI “Snow Crab” (100g) 80 kcal

People love surimi products because they are ready to eat.

They can be consumed immediately in any situation ‒ at work, picnics and parties.

If you have a little time and imagination,

you can use surimi to cook wonderful hot dishes, soups, snacks or salads... Products made of surimi can easily replace meat or fish.

It will only take you a couple of minutes, and you will be able to make delicious and original dishes. Bon Appetie!

The most popular surimi products in Lithuania are: