The 11th Surimi School Asia: Oct 19-21, 2016
in a new venue, Avani Atrium Hotel

The 17th Surimi Industry Forum (USA):April 11, 2017
The 25th
OSU Surimi School (USA): April 12-14, 2017
(Seafood Show Brussels - April 25-27, 2017)

The 2nd Surimi Forum Korea: March 2017
The 10th
Surimi School Europe & Forum: Sept 2017
The 3rd
Surimi Forum Japan: Tokyo: Rescheduled - Feb 2018
The 3rd
Surimi School China: 2018
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, 2012).

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, 2011
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Surimi Seafood
(2014)
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Surimiman is
cutting a mile long
surimi pasta!
Chef Jake's
Surimi Seafood
(Magazine)
Fish Cake Hash
Surimi Pasta -
Prottuccini
...
RAPSA for Accurate Gel Cooking
(Video)
: 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
seafood.
Therefore
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.
Japan celebrated the 900 years of
Kamaboko Production
Dr. Park receives:
The 2016 IFT Bor S. Luh International Award
Surimi Technology
(Past, Present, and
Future):
Keynote Lecture at the
8th World Fisheries
Congress (May 23-27,
2016) Busan, Korea
Ceremony
Ohmic Cooking 101