Matsuda Sangyo’s surimi fish paste business was launched in 1961 to introduce “sukeso surimi,” developed as a raw ingredient, to the boiled fish paste product industry that we had until we began delivering egg whites. By communicating the demands of end-users to manufacturers, we contributed greatly to improvements in the quality of surimi fish paste products, and to the development of the boiled fish paste product industry.
Matsuda Sangyo’s representative products include a wide range of surimi fish paste made from Alaska pollock, southern blue whiting, blue grenadier, golden threadfin bream, croaker, and beltfish, among others. We have supplied tens of thousands of tons of surimi fish paste throughout the long history of the surimi fish paste business, and our sales record ranks among the top in the industry.
