Eight samples of varying qualities and ages of surimi were used in the development of a new method for testing the quality of surimi. The effects of salt, pH, concentration, heating temperatures and times, and cooling times were observed. These results were used in the development of the McRae-Manning Test. By employing this method, it was possible to determine the difference between fresh high quality surimi, fresh low quality surimi, and old surimi. For this test, surimi was mixed at a 15% concentration, heated at 90 C for 20 minutes in plastic syringes, cooled and evaluated. The surimi was evaluated by emptying the samples onto prepared transparent sheets and measuring how far the sample spreads with time. The transparent sheets had circular measurements which indicated the amount of spread. Best results were obtained when the sheets were elevated at one end.