It is typically made from white-fleshed fish (such as pollock or hake), but the term is also commonly applied to food products made from lean meat prepared in a similar process.
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 prepared in a similar process.