Your history lesson of the day:​ The United States entered the surimi market in 1975. However, Surimi predates that by eons. Japan has pressed together deboned white fish since the 1300s. The practice is called 'kamaboko,' which translates roughly to 'fish loaf.' ​ In our case, we make surimi using fish that is wild caught in the pristine waters of Alaska. It's a simple, delicious, and extremely versatile food. You know what they say – if it ain't broke for several centuries, don't fix it. | Tri
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