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Chef Jake's Surimi Seafood

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Chef Jake's Surimi Seafood WHAT HAVE YOU DONE WITH SURIMI LATELY? Surimiseafood GLUTEN FREE: Not Just a Buzz Word Small Plate <Re>volution 10 You Know Crab Great Surimi with a K Recipes contents on the cover Surimi Chips Air dried and fried these chips glazed TAKE A BITE OUT with tamarind, soy, and sesame is a snack for all occasions. pg 1 OF SURIMI 4-7 YOU KNOW CRAB WITH A K 8-11 APPATIZ THESE RECIPES 12-17 SMALL PLATE REVOLUTION 18-21 ENTREEE ANYONE 22-25 GLUTEN FREE: NOT JUST A BUZZ WORD 26-29 MODERN COMFORT 30-31 TAKE A BITE OUT OF Vietnamese Pancake Surimi Pancake Batter is used to create a fresh and inviting salad of crisp Sirimi crepes, served with shredded colorful vegetables, aromatic Thai herbs, SURIMI lime and sweet chili dipping sauce. NEW AND INNOVATIVE WAYS TO PUT SURIMI INTO YOUR MEAL 1 2 1 | Surimi Lil’ Smokies A harmonic blend of Surimi, cheddar curds, caramelized onions, apples, and spices; smoked with applewood. 2 | Surimi Chips Air dried and fried these chips glazed with tamarind, soy, and sesame is a snack for all occasions. 3 | Surimi Vichi Surimi is mixed with chopped fresh red onions, red peppers, salsa, cilantro, and tomato and 3 4 lime juice, and packaged ready to be served. 4 | Surimi Pasta Fish Ball A garlic, herb, and lemon in- fused Surimi base bound with Surimi noodles; is a delicate and wonderful accompani- ment to any sauce for a quick gourmet meal. TAKE A BITE OUT OF SURIMI TAKE A BITE OUT OF SURIMI 5 5 | Vietnamese style 7 8 pancake mix Contains everything but the coconut milk and water to create the perfect bahn xeo. SURIMI ON THE GO Surimi Dogs A tantalizing mixture of Surimi, fennel, orange, and spices. Surimi Sliders An ocean of flavor envelopes Surimi, shitake, garlic, and ginger in these mini burgers. 6 Surimi Cigars Blended with roasted red peppers, fresh herbs and mozzarella cheese, these tender little cigars are rich with flavor and the prefect snack appetizer. Surimi Tortillas Fish tacos will never be the same when made with Surimi tortillas. A gluten free alternative packed with flavor. 7 | Smoked Surimi Dip Smoked Surimi is folded with green on- Surimi Pancake Mix ions, ginger, habanero, paprika, and tofu Japanese style pancake mix contains everything but the water 6 | Surimi Salad Toppers cream cheese to create a dip like no other. to create the perfect Okonomiyaki with a taste of the sea using Add texture and flavor to your Surimi powder. salads and rice with these 8 | Surimi Rings Surimi Pasta Sheets Surimi strands paired with Surimi with caramelized onions, horseradish, nori, sesame, and a caramelized Air dried Surimi with gluten free rice flower and nori create an and a hint of black garlic and fried to create spicy orange glaze. unforgettable pasta sheet with multiple applications for home and a delightful snack or entrée partner. commercial use. APRICOT & GINGER WON TONS Surimi Won Tons are dressed in an orange apricot ginger sauce de- light atop a salad of fresh apples, red onions, and red bell peppers, garnished and crumbled goat cheese. You Know Crab with a K YOU KNOW CRAB WITH A K YOU KNOW CRAB WITH A K The fine art of Surimi is most often Surimi as a product itself is a experienced by Americans for its use in SURIMI IMPORTS FROM JAPAN SURIMI IMPORTS FROM JAPAN healthy dietary consideration and California Rolls and myriad Makki rolls satisfies the recommended weekly found at sushi restaurants across the BY MAIN SPECIES intake of 3 servings of seafood with nation. It is often described in the ver- 1999 the benefits of Omega 3; it is lean, nacular as crab with a k. This designation OTHERS ready to eat, and affords multiple however makes light of this fresh, sus- COD SURIMI applications for menu variation. tainable, and adaptable ingredient. THREADFIN BREAM SURIMI Surimi is an all natural product, POLLOCK SURIMI with dyes derived from paprika, Americans should find a measure of tomato, and carmine. Many peo- pride when it comes to Surimi; we are 2000 ple are apprehensive about Surimi after all, the worlds largest producer and OTHERS because it looks artificial; quite the exporter of the product. Surimi counts USA contrary, Surimi is natural and with 144,718 COD SURIMI for a large portion of the economic vi- many manufacturers adding propri- THREADFIN BREAM SURIMI tality of the Bering Sea, Aleutian Islands, etary blends to the creation of their POLLOCK SURIMI and the Gulf of Alaska; the total allow- Surimi it offers variety of flavor with able catch, TAC is 1.2 million tons per a uniform color and texture. This is year. Alaskan Pollock is a hearty fish that 2001 a high tech food that uses 2-3% of schools in ways which make trawling less OTHERS the global fish supply in its produc- affecting to the other species in the areas COD SURIMI tion. Although the making of fish THREADFIN BREAM SURIMI paste is ancient, its industrial per- POLLOCK SURIMI fection began in Japan in the early “Surimi as a product itself 60’s, but due to the large fishing is a healthy dietary THAILAND 2002 capabilities of American ships, and 86,250 OTHERS the refinement of fish processing consideration” COD SURIMI technology; we lead the world in the THREADFIN BREAM SURIMI processing and export of Surimi. in which it is fished; no need for bottom POLLOCK SURIMI This is due in part to the innovation trawling, as Pollack maintains a predict- of curing techniques used in Amer- able density in the waters it inhabits. ican produced Surimi. Regulatory Most, nearly 82% of the Alaskan Pollock 2003 conditions and improvements in OTHERS processed into Surimi products is done the gelling capabilities of whiting COD SURIMI on ship to maintain the highest standards and pollock have distinguished of quality. Along the Pacific coast whiting THREADFIN BREAM SURIMI American Surimi in the market- is responsible for a thriving economic ARGENTINA POLLOCK SURIMI place. Education, research grants, base in Oregon and the Washington 16,672 and industry specific innovations Coast; with an annual TAC of .25 million 2004 have played a significant role in the tons per year. These two species make OTHERS development of the high tech food up the largest components of Surimi COD SURIMI product. production for the US and represent the THREADFIN BREAM SURIMI largest amount of production for the past POLLOCK SURIMI 20 years. To get a scope on Alaskan Pol- lock production imagine 40ft containers 2005 8ft high lined up together and spanning OTHERS 454 miles. That is like driving to and COD SURIMI from Seattle to Portland. INDIA THREADFIN BREAM SURIMI 16,467 POLLOCK SURIMI KIMCHI SURIMI POTSTICKERS Just steamed Su- rimi Potstickers are dressed in a red pepper kimchi with grilled green onions APPATIZ and spicy chili oil. THESE RECIPES LITTLE SMOKEY CORN DOGS Grab and Go! Smoked Surimi Sausages are dipped in light buttermilk cornmeal corn dog batter and served with spicy mustard sauce and curried ketchup. APPETIZ THESE RECIPES APPETIZ THESE RECIPES SHORE IS GOOD CROSTINI An inspired combination of flavor and smoke! Smoked Surimi Dip delights the palette with notes of red onion and dill, spread on crunchy baguette crostini. SERVES | 4 INGREDIENTS DIRECTIONS MINI DOUBLE HAPPINESS BAO SLIDERS PICNIC NACHO DIP TENNESSEE SLIDERS Light and airy Surimi Meatballs are stuffed into a Chi- Surimi Vichi, loaded with spicy tomato salsa, is layered Surimi Mini Sliders sit nestled nese bao with an inspired red pepper kimchi packed with fresh guacamole, chopped scallions, cilantro and in white barbeque sauce with with spice that is garnished with sliced green onions. black olives and served with tortilla chips. caramelized onions and spicy pickle slices on petite sesame SERVES | 4 seed buns for the perfect appe- INGREDIENTS tizer. DIRECTIONS APPETIZ THESE RECIPES APPETIZ THESE RECIPES LOBSTER AND SURIMI EGGROLLS For an elegant and elevated pre- sentation, Surimi and Lobster Egg Rolls are packed with sweet corn kernels and chopped water chestnuts. SERVES | 4 INGREDIENTS DIRECTIONS SOUTHWESTERN OCEAN TAQUITOS Surimi is blended with Monte- rey jack cheese, salsa verde and AMPHIBIOUS SHU MEI BUTTERED POPCORN SURIMI sour cream and rolled inside a The flavors of the ocean are captured in these tiny fresh Surimi pieces are is dipped in a butter batter with fresh corn tortilla that is flash fried Chinese dumplings with surimi blended with oyster thyme and then rolled in cornmeal and fried for a and served with a black bean sauce, chopped vegetables and ginger. crunchy and delicious treat. salsa and fresh corn. SERVES | 4 INGREDIENTS DIRECTIONS Although Spanish in origin, tapas have come a long way from the traditional tor- tilla Española and calamares fritos. Some of the country’s most celebrated chefs are testing the waters in the tapas market by opening restaurants that offer these small plate creations. Whether it is a sign of the times in a struggling economy or a trend that draws people to a casual and communal dining experience, tapas have been around for years and continue seeing thriving success as menu and restaurant themes. In Spain, tapas have traditionally been eaten between lunch and dinner to curb the appetite, but it has now become a big part of the Saturday night out on the town on this side of the Atlantic. SURIMI AND POMEGRANATE BRUSCHETTA Surimi is presented in wine sauce with juicy pomegran- ate seeds, diced tomato, and mint on top of an olive oil crostini. SMALL PLATE REVOLUTION SMALL PLATE REVOLUTION More importantly than for sheer eating plea- sure, tapas sharing is a way for groups of people to share a meal, or break bread.
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