Processing Finfish

Abstract

Within the past forty years, consumers have made major changes in their food purchasing habits. For centuries, fresh fish and shellfish were purchased at retail markets and converted into dishes at home. As social patterns changed and disposable income increased, consumers began to purchase partially or fully prepared seafoods. These convenience dishes, although more expensive than the raw product, provided convenience for consumers at a reasonable price. Today, fabricated and further processed seafood products are commonplace items. Most traditional convenience products were coated (battered or breaded); the new items use minced fish (surimi) as the primary ingredient. Coated product sales have not experienced substantial growth in recent years; however, the consumption of surimi products has increased significantly. This chapter discusses both coated and mince-based products and provides you with sufficient information to obtain an in-depth knowledge of further processed seafoods. The first part of the chapter discusses mince, and the second part, the use of mince in kamaboko or analog products. The final section is devoted to seafood coatings.