Why imitation crab and not the real thing?
The flaky, red-edged faux crab in your seafood salad or California roll is most likely made of Alaska Pollock. Also called Walleye Pollock, Snow Cod, or Whiting, this fish is abundant in the Bering Sea near Alaska and can also be found along the central California coast and in the Sea of Japan. Pollock has a very mild flavor, making it ideal for the processing and artificial flavoring of imitation crab. While Pollock is the most common fish used to make fake crab, New Zealand Hoki is also used, and some Asian manufacturers use Southeast Asian fish like Golden Treadfin Bream and White Croaker. The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means “minced fish” in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called k
Imitation crab is a paste of fish and flavorings that have been extruded through a dye. Real crab is found in the seafood department. I do have to admit I like the artificial stuff. Take the sticks of artificial crab, bread them and fry them and serve them with cocktail or tarter sauce. Take the chunky stuff and make salad with mayo, pickle relish etc.
