Talk:Surimi

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1 What is surimi?
2 Japan-centric?
3 This is apparently advertising
4 imitation crab meat

[edit] What is surimi?

The intro line to this article says surimi is based on poultry or fish. The definition section says surimi is based on fish. The "List of surimi food" section includes tsukune which is based on poultry, pork, or beef (no fish). The tsumire article incorrectly redirects to tsukune, when tsumire is actually based on fish. The tsukune article calls itself surimi when it does not contain fish. —Tokek 08:25, 17 September 2005 (UTC)

My brief research so far says surimi is Japanese for "minced fish" and other meats are not surimi. Still researching. —Bunchofgrapes (talk) 02:56, 22 December 2005 (UTC)

OK, the etymology "minced meat" is apparently correct: [1]. Not to say it isn't used exclusively to refer to fish products, though... still unsure. —Bunchofgrapes (talk) 03:41, 22 December 2005 (UTC)

I've seen this term applied to many kinds of minced/pulverized meat product. Including fish, chicken, beek, or pork. They are also called respectively fish surimi, chicken surimi...etc. As a loaned/adopted word from Japanese, perhaps "surimi" has taken on a broader meaning in Western society and is no longer limited to just pureed fish but encompassing all pureed or "minced meat" products. Sjschen 19:13, 13 March 2006 (UTC)

[edit] Japan-centric?

It's served in many countries in East and Southeast Asia, but this article focuses on the Japanese variant. Should it be rewritten, or as a main article of the section on this Japanese variant in a general article? — Insta ntnood 14:32, 8 December 2005 (UTC)

I think it is extremely telling that right at the very beginning the article states: "Surimi (擂り身, lit. "ground meat" in Japanese)..." The article effectively is covering the more general notion of "ground meat products" (with "meat" also including seafood) but with a Japan- and Asian-centric scope. I tend to think it's possible to merge the more general "ground meat"-type information into some existing article (which someone can try searching for), and maybe shorten this article so it covers specifically the Japanese variant. I definitely object to using a Japanese word to title an article covering a more general concept that's hardly unique to Japan. 24.19.184.243 04:42, 13 July 2006 (UTC)

While surimi is essentially a Japanese product, the term itself has been borrowed by the English language to describe any pulverized meat product that gels inot a rubbery mass when cooked. As such, I suggest that instead of merging the info into another article that the Japanese specific information be put into a subsection in the same article. Furthermore, there is very little difference between the surimi produced in various countries, as such I do not think that it justifies splitting the article. -Sjschen 23:18, 13 July 2006 (UTC)

[edit] This is apparently advertising

Moved from main article --

" Literature

Currently the source book for academics and industry people interested in surimi and surimi seafood products titled Surimi and Surimi Seafood Second Edition edited by Dr. Jae Won Park builds on the foundation of the first edition. Surimi and Surimi Seafood Second Edition covers the transformation of functional fish proteins (surimi) into surimi seafood products with unique texture, flavor, and color. It also covers fish stocks, on-shore and at-sea processing, quality control methods, and the chemistry of surimi functional ingredients. The appendix features the Codex Code of Practice for Frozen Surimi."