Surimi

San Arawa's surimi is made from hoki or Southern blue whiting, which is washed and pressed to obtain a concentrated fish paste. This paste is frozen, and the client unfreezes it to turn it into simulated seafood such as king crab, scallops, shrimp and lobster. The quality of surimi varies according to different variables, such as species, seasonal/physiological variations, quality of the raw fish (freshness) and different factors of the manufacturing system (such as the catch method, etc.).