The 3rd Surimi Forum Japan:
Feb 21-22, 2018
Sunroute Ariake Hotel

Better Seafood Processing School in May 2018
(Astoria, Oregon)

The 12th Surimi School Asia: Oct 2018
The 10th Surimi School Europe & Forum: Sept 20-22, 2017
The 17th Surimi Industry Forum (USA): May 9, 2017
The 25th OSU Surimi School (USA): May 10-12, 2017

Customized Mini Surimi School - Contact Dr. Park

Dr. Park - the 2016 IFT Bor S. Luh International Award

Crabstick for everyone (Oct 2015)     
CalPro (Nov 2015)

Surimi Forum Japan 2013
Suisan Times             Minato Shinbun             Kamaboko Tsushin

What's   better - Real Crab or Real Krab?

Dr. Park - one of Seafood’s Most Powerful Executives 100 (Seafood   Executive,

Astoria becomes surimi capital (Daily Astorian, May 15, 2012)

Dr. Park received the 2011 Harold Macy Award

Dr. Jae Park - OSU Who's who?

Surimi Story of USA went to the FolkLife Festival at the Smithsonian Museum

American Seafoods Company presented "Partnership Trophy" to Dr. Park:  April 12,
Since 1993
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Surimiman is
cutting a mile long
surimi pasta!
Chef Jake's
Surimi Seafood
Fish Cake Hash
Surimi Pasta -
RAPSA for Accurate Gel Cooking
: Current waterbath cooking
underestimate the value of
almost all surimi
except high grade
surimi without protease (i.e. Alaska
pollock A grade or higher) based on the
production of crabstick and fried surimi
surimi used for
crabstick or fried fish cake must
be evaluated using fast cooking
RAPSA method
Go Green!!!
Get out of cooking surimi
using sausage casing! Let's
start Environment-friendly
Stainless Steel Surimi
Cooking Tubes.
Surimi as a fat blocker
Japan celebrated the 900 years of
Kamaboko Production