Above all, fish selected for its quality:
The fish in our recipes are all selected for their quality based on precise criteria: freshness, firmness and whiteness of the flesh.
Our surimi, made starting with one major ingredient: fish
Surimi primarily contains fish flesh. no bones or skin: only the noblest part of the fish. So there is no question of waste.
Moreover, we use flesh only from wild fish,
The major ingredient in surimi is fish:
The fish flesh is mixed with simple ingredients: Water, egg, salt, potato starch, colza oil.
Coraya Surimi is free of artificial flavourings and colourings.
A natural orange colour:
The orange colouring is natural since the orange colour to the stick come from paprika, so there are no artificial colourings but only natural colouring.
New since April 2016:
In order to provide the best quality and flavour in our products, glutamate, sorbitol and polyphosphate have been removed from our Petits Coraya and Pleine Saveur products.
Coraya surimi, a simple recipe:
Colza oil: extracted from French and European rapeseed grains
Potato starch and/or wheat starch: Originating from Western Europe, these starches contribute to the firm and fondant texture of our surimi.
Natural flavourings: specially developed for our recipes, these flavourings are prepared from a reduction of shellfish which captures their aroma.
Wild fish flesh: We use wild fish of which we keep only a noble part: the flesh. The head, bones, skin and guts are removed.
Salt, sugar and glutamate:
A pinch of sugar and salt: As with all recipes, sugar and salt are used to bring out all the flavours of the fish. We add only a tiny amount of it.
Glutamate depending on the recipe: Highly prized in Japanese cuisine where it is traditionally used to season food, glutamate brings what is known as the « umami » flavour, meaning « flavoursome taste ».