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The sociospatial structure of global industries may be characterized by difference and plurality as much as by the coordination of practices over space. One important factor that shapes these dynamics in contemporary food industries is the quality of products. Challenging recent perspectives that define quality as an alternative to global, industrial forms of production, this analysis finds that quality is also important for industrial food production and for the global geography of the surimi seafood industry. Surimi, a fish paste used in a wide assortment of products, such as fish cakes and imitation crab, was once exclusively Japanese. Now, this industry is global in scope, with production and consumption encompassing sites across Asia, the Americas, and Europe. Interactions among types of products, market differences, processing strategies, and the characteristics of fish form fluid definitions of product quality that shape …