Surimi-is a word of Japanese origin, means «washed fish mixture». Skinless and boneless fillet of white cod fishes is used for surimi production.  Fat and cholesterol are completely removed from twice washed and grinded fish mass. The most valuable is left, these are pure protein, iodine and iron. Then surimi is mixed with egg white, starch, natural crab extract and food dye is added.
Japanese equipment is installed in the factory to make really tasty and competitive product, technologists of the enterprise are constantly training in Western Europe and Japan.