lautnusantara.com The potential for using Goldband Snapper (Pristipomoides multidens) as a raw material for Premium Grade Surimi is significant, although this fish is more often marketed as fresh or frozen fillets due to its high selling price.

This utilization typically involves by-products from the filleting process or fish whose size does not meet the standards for the main fresh fish market.

Why Goldband Snapper is Suitable for Premium Surimi
Premium surimi requires raw materials with specific characteristics, many of which are found in Goldband Snapper:

• High Whiteness: Goldband Snapper meat is naturally pure white. This color quality is crucial because premium surimi (Grade SA or SSA) requires a very high degree of whiteness to ensure its processed products (such as crab sticks or kamaboko) look attractive and premium.
• Low Fat Content: As a lean, white-fleshed demersal fish, Goldband Snapper has a low fat content. Fat is a component that must be removed during the surimi leaching process. The lower the initial fat content, the more efficient the washing process, and the better the resulting surimi gel strength.
• High Myofibrillar Protein Quality: Surimi quality is determined by its Myofibrillar Protein content. This protein functions to form an elastic gel structure. Because Goldband Snapper is a fish with a dense and chewy flesh texture, its myofibrillar protein is thought to have excellent gelling ability.

If you are interested in our Goldband Snapper Fillet Skin On, Goldband Snapper Fillet Skinless please do not hesitate to contact us through email and/or whatsapp.