Surimi products are made from raw surimi, salt, and other accessories through chopping, molding and heat-induced gelation. Because of its high water holding capacity, starch can replace a portion of the fish protein while maintaining the better gel properties, and then reduce the cost. Nowadays starch has become one of the important exogenous additives in the surimi products. In this paper, surimi products, molecular structure and functional characteristics of starch were reviewed, and the applications of native starch and modified starch in surimi products were introduced. In addition, problems and future development trends related with surimi products and starch were summarized.