Alternatives for Efficient and Sustainable Production of Surimi: A Review

ABSTRACT: The links between fish processing and negative environmental impact need to be minimized. The overexploitation of white fish stocks has compromised supply, the use of energy contributes to a high‐carbon footprint, and the water resources required are also high. An option is to resort to the use of alternative species and fisheries by‐catch, together with the maximum utilization of fish. In addition, edible proteins from a range of sources could be converted into added‐value products using surimi‐like processes. The surimi industry requires large amounts of freshwater and discharges wastewater with a high organic load. By exploring available options on processing technologies and management of the environmental impact, this review discusses the potential role of surimi and opportunities for sustainable fish processing.