October 1/Washington/National Fisheries Institute -- The possibility of fried seafood with significantly reduced fat may not be that far-fetched. Thanks to donations from the Seafood Industry Research Fund (SIRF), researchers at Oregon State University have been working on a project that drastically reduces the fat content in fried seafood using fish protein found in surimi.
Surimi, refined fish proteins that can be made from a variety of species, is popularly used for fried dish (fried surimi seafood) in Asian countries with a very low fat content (approximately 2%), which initially peaked Dr. Jae Park’s interest into further researching its fat blocking properties.