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Crediting Surimi Seafood in Child Nutrition Programs



This memorandum provides guidance on crediting surimi seafood in the child nutrition programs. Surimi seafood is a pasteurized, ready-to-eat, restructured seafood usually made from pollock (fish). Previously, surimi seafood did not meet the requirement for any component in the meal patterns, but could be served as an “extra” food. Based on stakeholder feedback, the Food and Nutrition Service (FNS) is updating food-crediting guidance to allow surimi seafood to credit as a meat/meat alternate in the CNPs.

Program operators now may credit surimi seafood as follows:

  • A 4.4 ounce portion of surimi seafood credits as 1.5 ounce equivalent meat/meat alternate;
  • A 3.0 ounce portion of surimi seafood credits as 1.0 ounce equivalent meat/meat alternate; and
  • A 1.0 ounce portion of surimi seafood credits as 0.25 ounce equivalent meat/meat alternate.

Why It Matters

Surimi seafood is available in many forms and shapes, including chunks, shredded, and flaked, and does not require additional preparation. Surimi seafood could be incorporated into a variety of menu items, such as seafood salads, sushi-style rolls, sandwiches, tacos, and ramen. Expanding food crediting in the CNPs to include surimi seafood will allow program operators to add new and diverse menu items.

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