Pinks are made from surimi, a processed white-fish product with a smooth, slightly elastic texture and a mild, savoury flavour. Often referred to as ‘imitation’ seafood, surimi is actually made with real fish, most commonly wild Alaska pollock.

Shaped and coloured to resemble small prawns, pinks are fully cooked and ready to use. They’re mild, consistent and versatile, which is why they’ve been a familiar ingredient in prawn cocktails, seafood salads, sandwich fillings and buffet dishes for decades.

Each bag contains around 20 individual pinks.

Like all surimi products, pinks are valued for their consistency, convenience, high protein and low calorie content rather than for being traditional or ‘natural’. While surimi isn’t something we talk about much in the UK, it’s widely used and well understood around the world.

You may already recognise surimi from crab sticks, seafood salads and sushi (it’s a key ingredient in California Rolls). Pinks are simply the same product, prepared and shaped differently to mimic prawns.