Pure Taste.
Effortless Living.
SeaWill Surimi
Surimi starts with the best part of wild white fish – the tender, lean fillet. These fillets are finely processed to create high-protein, low-fat surimi snacks you can feel good about enjoying.
It takes 3–4 kg of quality fish to produce just 1 kg of surimi, making it a concentrated source of natural seafood protein. The result? A light, guilt-free bite that’s as tasty as it is nutritious.
Surimi starts with the best part of wild white fish – the tender, lean fillet. These fillets are finely processed to create high-protein, low-fat surimi snacks you can feel good about enjoying.
It takes 3–4 kg of quality fish to produce just 1 kg of surimi, making it a concentrated source of natural seafood protein. The result? A light, guilt-free bite that’s as tasty as it is nutritious.
Surimi ingredients
Fresh Taste. Lean Protein
We craft our surimi using only wild ocean fish fillets – because quality starts at the source. White fish is a lean, nutritious protein that health experts recommend as a smart alternative to meat a few times a week. And with no added E621, our surimi is a cleaner, more balanced choice – full of flavor, free from compromise.
Surimi benefits
Surimi sticks
Crab-flavoured surimi sticks offer everyday versatility – whether tossed into salads, stirred into pastas, or enjoyed as a quick, satisfying snack, they’re a convenient choice for any meal.
Snow crab surimi sticks
Crafted to capture the delicate taste and texture of real snow crab, our Snow Crab Surimi Sticks offer a premium experience that brings the ocean’s elegance to your plate.
Recipes
Omelette with surimi and herbs
Ingredients:
4 large eggs
100 g surimi sticks
½ red bell pepper
½ small carrot
2 tbsp spring onions or red onion (chopped)
2 tbsp fresh parsley (chopped)
1 tbsp fresh dill or cilantro (optional)
Salt and pepper to taste
1–2 tbsp milk or cream (optional, for fluffier texture)
1 tbsp olive oil or butter
Serve:
Slice and serve warm with a side of yogurt, salad, or fresh bread. Garnish with extra herbs or pomegranate seeds for a fresh twist.
Instructions:
Prepare the ingredients: shred or finely chop the surimi sticks, dice the bell pepper, grate the carrot, and chop the herbs and onions.
Make the egg mixture: in a bowl, whisk the eggs with milk or cream (if using), and season with salt and pepper. Add chopped vegetables, herbs, and surimi to the eggs. Mix well.
Cook the omelette: Heat olive oil or butter in a non-stick pan over medium heat. Pour in the egg mixture and spread evenly. Cover and cook on low heat for 5–7 minutes, or until the eggs are set and the bottom is golden.
Classic surimi salad
Ingredients:
200 g surimi sticks
3 hard-boiled eggs
1 small can (150 g) sweet corn, drained
1 small fresh cucumber (or pickled cucumber for tang)
½ small red onion or 2 tbsp spring onion, finely chopped
3 tbsp mayonnaise
Salt and pepper to taste
Optional garnish: fresh dill or parsley, chopped
Instructions:
Prepare all ingredients: chop surimi, eggs, cucumber, and onions.
Mix in a bowl: combine all ingredients. Add mayonnaise, season with salt and pepper to taste, and mix well.
Let it rest in the fridge for 20–30 minutes before serving to blend flavors. Garnish with fresh herbs and serve chilled.
Omelette with surimi and herbs
Ingredients:
For the pancakes:
2 eggs
500 ml milk
200 g flour
1 tbsp sugar
Pinch of salt
1 tbsp vegetable oil
Butter (for greasing the pan)
For the filling:
200 g surimi sticks
100 g hard cheese
2 tbsp mayonnaise or sour cream
1 small garlic clove
Fresh dill or parsley (optional)
Salt and pepper to taste
Instructions:
Prepare the pancake batter: whisk together eggs, milk, sugar, salt. Gradually add flour, whisking until smooth. Stir with oil and let the batter rest 10–15 minutes.
Cook the pancakes: Heat the pan, grease lightly with butter. Pour a ladle of batter, swirl to coat the pan, cook until golden, flip and briefly cook the other side. Stack finished pancakes and let it cool.
Make the filling: mix chopped surimi, cheese, mayonnaise (or sour cream), garlic (optional), and herbs. Season with salt and pepper.
Fill the pancakes: place 1–2 tbsp of filling on the lower third of each pancake. Fold the sides and roll up into a tight roll.
Final step (optional but tasty): fry the stuffed blini in a little butter or oil until golden and crispy on both sides.
Mushrooms stuffed with surimi spread
Ingredients:
12 large white button mushrooms (medium or large size)
150 g surimi sticks
1 small onion
1 tbsp butter or oil
2 tbsp mayonnaise or sour cream
50 g hard cheese
1 egg, hard-boiled and chopped (optional)
1 small garlic clove, minced (optional)
Salt & black pepper to taste
Fresh dill or parsley for garnish
Bake:
Arrange on a baking tray lined with parchment. Bake at 180°C (350°F) for ~15–20 minutes, until cheese melts and mushrooms are tender.
Serve:
Warm or at room temperature. Garnish with fresh herbs or a light dusting of paprika.
Instructions:
Prep the mushrooms: gently remove the stems and clean the caps. Finely chop the stems – they’ll go into the filling.
Lightly fry: heat butter/oil in a pan. Add onion and chopped mushroom stems; fry until soft and moisture has evaporated. Let cool slightly.
Make the filling: in a bowl, mix fried onions & stems, chopped surimi, optional chopped boiled egg, garlic (if using), mayonnaise or sour cream and salt & pepper to taste.
Fill the caps: spoon the mixture generously into each mushroom cap. Sprinkle with grated cheese.