The objective of this project was to develop production levels of surimi from Arrowtooth flounder, monitor changes in the quality of the surimi over time, and test the acceptance of surimi by firms that manufacture finished products from surimi.   Arrowtooth flounder can be harvested, processed and transported to the consumer without softening, if no temperature abuse occurs.  However, it contains endogenous protease(s) that cause the flesh, when not cooked correctly, to turn into an unappetizing mush.  Researchers have developed several methods for dealing with the protease problem including the removal of the majority of the protease(s) by multiple water washes, cooking processes that rapidly transit the narrow temperature window of protease activity, and the use of protease(s) inhibitors, etc. The goals of this project were to (1) evaluate the traditional surimi processing system and its usefulness in resolving the flesh softening enigma found in Arrowtooth flounder; (2) to test the use of various protease inhibitors in the manufacture of surimi in an attempt to eliminate this problem; (3) to produce commercial volumes of Arrowtooth flounder surimi; and, (4) to obtain "user" evaluation of Arrowtooth flounder surimi for use in the manufacturing of surimi-based analog products.  The researchers managed to manufacture a usable surimi product from Arrowtooth flounder which was comparable to Alaska pollack A grade.  The approach and evaluation of test batches suggested that both beef plasma protein and a potato-derived inhibitor were moderately effective and resulted in a surimi, from which was believed, crab analogs could be manufactured.  The project was successful in uncovering and proving a method of surimi manufacture and use that rendered inactive the endogenous protease(s) contained in Arrowtooth flounder flesh.