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This book focusing on new trends in the different techniques used in restructured seafood product processing has been described in this work. This latter technology includes the use of hydrocolloids or enzymes for making both raw and cooked restructured products. In restructuration processes, fortification processing with some functional ingredients is studied, giving as a result extra value to the products as well as increasing the variety of new seafood products. Seafood restructuration offers the opportunity of adding functional components not only to reinforce nutritional and health characteristics, but also to remove unpleasant components, as is the case of fats, colours, contaminants, etc. Moreover, restructured seafood products provide an opening for the creation of new presentations that will widen the range of marketing possibilities, aimed at the new type of consumer who is looking not only for healthy food but for food with a new feel-good factor.
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