Frozen Mixed Surimi – Fish Mince Paste, Vietnam Supplier

Frozen Mixed Surimi is a refined fish mince paste supplied wholesale from Vietnam by Baseafood. Made from selected fish meat and processed with controlled moisture and whiteness, it is a versatile raw material for crab sticks, fish balls, kamaboko, fish cakes, fish sausages and other reformed seafood products.

What Is Frozen Mixed Surimi?

Frozen Mixed Surimi is a refined fish mince paste produced by mechanically separating fish meat, washing the mince to remove unwanted fat, blood and impurities, and blending it with cryoprotective ingredients before freezing.

Unlike single-species surimi such as Itoyori Surimi, Mixed Surimi is designed as a cost-effective and functional raw material for large-scale seafood processing. Baseafood supplies three grades based on raw fish size, with controlled moisture of 77–79% and whiteness values of 73–74.

Commercial Names for Frozen Mixed Surimi

English name: Mixed Surimi, Frozen Fish Surimi, Fish Mince Paste

Vietnamese name: Surimi cá, Chả cá nguyên liệu

Japanese name: すり身 (Surimi)

Korean name: 연육 (Yeonyuk)

Chinese name: 鱼糜 (Yúmí)

Other commercial names: Frozen Fish Paste, Mixed Fish Surimi, Fish Protein Paste

Frozen Mixed Surimi Specifications

Product Name: Frozen Mixed Surimi

Product Form: Refined frozen fish mince paste

Gel strength Grades: Under 100; 100/200; 200/300

Moisture: 77–79% ± 1 depending on grade

Whiteness: 73–74 depending on grade

Packing: 2 × 10 kg blocks/CTN

Shelf Life: 24 months

Storage Temperature: -18°C or below

Origin: Vietnam

HS Code: 03049910

Quality Certifications: HACCP, BRC, FDA, HALAL, ISO

Price: USD 1.5–3/kg

Grade Specifications: 

• Gel strength under 100: Moisture 77% ± 1, Whiteness 73
• Gel strength 100/200: Moisture 79% ± 1, Whiteness 74 
• Gel strength 200/300: Moisture 77% ± 1, Whiteness 74.

Frozen Mixed Surimi Ingredients

Ingredients: Fish minced meat 93.5%, sugar 6%, Egg White Powder (EWP) 0.2%, Sodium Tripolyphosphate (STPP) 0.2%, Tetrasodium Pyrophosphate (TSPP) 0.1%.

Fish minced meat provides the main protein base. Sugar acts as a cryoprotectant to help maintain protein functionality during frozen storage. Egg White Powder supports gel strength and texture, while STPP and TSPP help with water retention and protein stability.

Frozen Mixed Surimi Nutrition Facts

Nutrition Profile: Calories: 88.3 kcal; Protein: 14 g; Total Fat: 0.463 g; Saturated Fat: 0.21 g; Trans Fat: 0 g; Cholesterol: 42.9 mg; Sodium: 170 mg; Total Carbohydrate: 7.03 g; Dietary Fiber: 0 g; Total Sugars: 7.03 g; Vitamin D: 0 µg; Calcium: 159 mg; Iron: 0.6 mg; Potassium: 20 mg.

Because this product contains added sugar, egg white powder and phosphates, buyers preparing retail Nutrition Facts panels should use laboratory results from the specific production batch or final product formulation.

How to Cook Frozen Mixed Surimi

Frozen Mixed Surimi is mainly intended as a raw material for further processing rather than direct consumption.

Japanese Cuisine: Used for kamaboko, chikuwa, satsuma-age and other traditional surimi products.

Korean Cuisine: Used for eomuk (fish cake), hotpot products and processed seafood snacks.

Chinese & Southeast Asian Cuisine: Commonly processed into fish balls, seafood balls, fish cakes, hotpot ingredients, fish sausages and other reformed seafood products.

B2B Export-Import

Frozen Mixed Surimi is suitable for:

Crab stick and imitation crab manufacturers

Fish ball and seafood ball factories

Kamaboko and fish cake manufacturers

Fish sausage and seafood nugget processors

Frozen food manufacturers

Ready-meal manufacturers

Hotpot ingredient producers

Seafood wholesalers and distributors

Private-label processed seafood manufacturers

Its block format and standardized technical specifications make it suitable for industrial production lines requiring predictable raw-material performance.

How Baseafood Processes Frozen Mixed Surimi

Baseafood processes Frozen Mixed Surimi under controlled food safety and quality systems to maintain protein functionality, whiteness and frozen stability.

Selection and inspection of fish raw material

Cleaning and preparation

Mechanical separation of fish meat

Repeated washing to remove blood, fat and soluble impurities

Refining and removal of unwanted particles

Dewatering to achieve the required moisture level

Blending with sugar, EWP, STPP and TSPP

Quality control for moisture and whiteness

Forming into blocks

Rapid freezing

Packing 2 × 10 kg blocks per carton

Metal detection and final inspection

Frozen storage at -18°C or below

Export Markets for Frozen Mixed Surimi

Export Markets: Japan, South Korea, China, Taiwan, Southeast Asia, the Middle East, Europe, North America and other international seafood-processing markets.

Frozen Mixed Surimi is particularly suited to markets with established industries for crab sticks, fish balls, kamaboko, fish cakes, hotpot products and other value-added seafood.

Why Source Frozen Mixed Surimi from Vietnam?

Vietnam has an established seafood-processing industry with experienced labor, modern freezing facilities and access to a broad range of marine fish raw materials. This makes the country a competitive source for industrial surimi products.

Competitive pricing for industrial buyers

Multiple raw-fish-size grades

Defined moisture and whiteness specifications

Established surimi-processing experience

Bulk packing suitable for industrial production

International food safety systems

Flexible export quantities

Professional documentation and logistics support

Frequently Asked Questions About Frozen Mixed Surimi

What is Frozen Mixed Surimi?

Frozen Mixed Surimi is a refined fish mince paste produced by washing and processing fish meat, then blending it with cryoprotective ingredients before freezing. It is mainly used as a raw material for processed seafood products.

What is Frozen Mixed Surimi used for?

It is commonly used to manufacture crab sticks, imitation crab, fish balls, fish cakes, kamaboko, fish sausages, seafood nuggets and hotpot products.

What grades of Frozen Mixed Surimi are available?

Baseafood supplies three Gel strength grades: Under 100, 100/200 and 200/300.

What are the moisture and whiteness specifications?

The Under 100 grade has 77% ± 1 moisture and whiteness 73. The 100/200 grade has 79% ± 1 moisture and whiteness 74, while the 200/300 grade has 77% ± 1 moisture and whiteness 74.

What ingredients are used in Frozen Mixed Surimi?

The formulation contains 93.5% fish minced meat, 6% sugar, 0.2% Egg White Powder, 0.2% STPP and 0.1% TSPP.

What packing options are available for Frozen Mixed Surimi?

Frozen Mixed Surimi is packed in 2 × 10 kg frozen blocks per carton, suitable for bulk industrial processing.

What is the HS Code for Frozen Mixed Surimi?

The HS Code is 03049910.

Can Baseafood supply mixed containers?

Yes. Mixed-container shipments can be discussed depending on the required quantity, combination of products, destination and container-loading requirements.

What is the price of Frozen Mixed Surimi?

The indicative price is around USD 1.5-3/kg, depending on grade, specifications, order quantity, destination and shipping terms.

How can I request a wholesale quote or sample?

Contact Baseafood with your required grade, volume, target market and application for current pricing, samples and export documentation.

Contact Baseafood – Vietnam Frozen Mixed Surimi Supplier & Exporter

If you are looking for a reliable Frozen Mixed Surimi supplier from Vietnam, Baseafood can support your sourcing requirements with multiple grades, bulk industrial packing and export services.

Ms. Nguyen – Sales Department
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288