The rising popularity of surimi could prove lucrative to Oregon fishermen, as processors eye new species such as sardines and mackerel to meet demand.
Jae Park, a surimi expert at Oregon State University's seafood lab in Astoria, says experiments with suing new species to make surimi hold promise.
Much of the supply for surimi currently comes from Alaska pollock and Pacific whiting, Park said. But as allowable catch rates for those species have declined in recent years, Park and his colleagues have been testing other possibilities.
"Most recently, we've been experimenting with using fish that have colored flesh, which would open many new doors for surimi processors," Park said.
Read more at Sustainable Business Oregon.