In Anacortes, Washington, a surimi company is laying out a path to grab holdof a bigger piece of the global market through a new target audience and a newproduct.
Susan Ruiz, president of Sugiyo USA, told IntraFish thecompany has launched the first surimi fillet, designed specifically for chefs,especially those making sushi, to showcase their skills.
Made from the same recipe as its top selling Alaska snow legs, the filletsor planks can be used as a base for other cuts of sushi-grade seafood, or asthe star of a roll, she said.
Currently,
