Aquamar® has decades of Surimi Seafood production and distribution experience. We were founded on the mission of providing the safest, highest quality product possible while providing the best value to our customers combined with superior service.
We are an industry leader in developing proprietary state-of-the-art production technology and operational efficiencies that allow us to produce premium quality Surimi Seafood products. We are committed to food safety in our production and product storage locations. Aquamar believes in sustainable fisheries management and participates in the Marine Stewardship Council (MSC) certification program for our Aquamar Naturally™, Aquamar® Classic, and Aquamar® retail branded products.
At Aquamar®, we continually look for emerging taste trends and strive to satisfy the demand for new Surimi Seafood products and applications. Our Aquamar Naturally™ products are the only truly natural Surimi Seafood products on the market today formulated without HVP or phosphates, and with coloring made from lycopene that occurs naturally in tomatoes. Our Aquamar® Classic Shred Style Crab Flavored Seafood is the largest seller in North America, and thanks to our exclusive formulation and manufacturing process this product is the favorite of sushi restaurant operators for authentic sushi recipes. Consumers also favor Aquamar® Classic Shred Style Crab Flavored Seafood for in-home use.
Facilities and Capabilities
Aquamar’s corporate offices, and state-of-the-art production and R&D facilities are located in Rancho Cucamonga, CA, near Ontario International Airport and 45 miles east of Los Angeles. We have developed our own proprietary, state-of-the-art Surimi production technology to ensure the highest quality Surimi Seafood products.
At Aquamar®, we use wild caught Alaska Pollock and premium quality ingredients to make a wide variety of delicious and healthy Surimi Seafood products. Our Flake, Shred, and Leg Style Surimi Seafood is produced for a wide range of applications and consumer tastes.
In addition to our core Surimi Seafood line, we manufacture other innovative seafood products such as sliced Aquamar® Classic Nova Lox Style Smoked Salmon Flavored Seafood and our new Easy Squeeze™ Sushi Filling. Our highly advanced and efficient packaging technology enables us to provide a variety of product presentations and package sizes.
Safety and Quality
From raw ingredients to our finished products, Aquamar® adheres to the highest standards of food safety. We operate under an FDA approved Hazard Analysis and Critical Control Point (HACCP) plan, and received SQF certification for our plant and operations in 2012. SQF is recognized around the world as the highest standard of food safety.
Our pasteurization process is applied to all of our Surimi Seafood products as a microbiological control system and all products are held in strictly monitored, temperature controlled areas. Quality evaluations include organoleptic, physical, chemical, and microbiological testing.
Aquamar® performs allergen risk assessments and has implemented an allergen control program. We have established a comprehensive recall system to assure the traceability of raw materials as well as finished products.
Aquamar® product quality assurance is backed by decades of experience in seafood research and development, and Surimi Seafood manufacturing. Our complete production and process control system includes raw materials inspection, testing, storage, manufacturing process control and monitoring, finished products quality evaluation, and warehousing safety.
Surimi Health Benefits
Aquamar® Surimi is made with Alaska Pollock, a mild white fish and is naturally low in fat, cholesterol and calories. Surimi is an excellent source of high-quality protein and omega-3 fatty acids. Please see our Consumer Products pages for complete nutritional information.
Studies indicate that the many benefits of omega-3 fatty acids can be achieved by simply eating seafood twice a week. In 2002, the American Heart Association strengthened its recommendation on omega-3 fatty acids, urging people to eat fish twice a week.
The 2010 Dietary Guidelines for Americans also urged people to eat more seafood: two 4 oz. servings of seafood per week, providing an average of 250 mg/day of seafood omega-3 fatty acids. People who eat seafood regularly have a significantly lower risk of heart disease and sudden cardiac death, which kills approximately 250,000 Americans yearly.
According to Jack Kilgore of The Seafood Foundation, “Low seafood consumption is the second-biggest dietary contributor to preventable deaths in the U.S., taking 84,000 lives each year – a toll greater than diabetes.”