The Japanese term for fish paste. Surimi is restructured fish flesh, usually pollock or some other economically-priced finfish, bound together, and flavored and/or colored. Surimi products are usually colored and shaped to resemble crab, lobster, scallops, shrimp or other more expensive seafood species, and may contain varying amounts of these shellfish for flavoring. The FDA recently approved disjunctive ("and/or") labeling for surimi, so the actual proportions of each species may be difficult to determine.

Japanese term for "formed fish," this refers to fish pulp formed into various shapes.

Surimi (, Japanese: , lit. "ground meat") is a Japanese loan word which refers to a food product typically made from white-fleshed fish (such as pollock or hake) that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to similar food products made from lean meat in a similar process.