Surimi (Chinese: 魚漿; pinyin: yú jiāng; literally "fish puree/slurry", Japanese: 擂り身, lit. "groun meat", also called kani) is a Japanese loan word referring to a food product intended to mimic lobster, crab, and other shellfish meat. It is typically made from white-fleshed fish, (such as pollock or hake), that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to food products made from lean meat in a similar process.