Re: [Killietalk] Re: Imitation crab

["Robert Goldstein" <rgoldstein at rjgacarolina_com>]

NC Sea Grant did an article on surimi prepared at a local lab. It's 
basically Alaskan pollack with just enough crab for flavor, and egg white as 
a binder. The trick to consumer acceptance is the handling, proportions, and 
manufacturing process. I don't think there is any flour used here.


----- Original Message ----- 
From: "Gary Elson or Mary Frauley" <fraulels at videotron_ca>
To: "killifish discussion list" <killietalk at aka_org>
Sent: Wednesday, August 17, 2005 12:13 PM
Subject: Re: [Killietalk] Re: Imitation crab


> In Canada, it is chunky fish (pieces on average of 10cm max, usually 
> smaller) with some apparent colouring along the edges to differentiate it 
> from the other types of fish sitting on ice in the shops. It isn't shaped, 
> so no flour is added.
>
> Erik Thurfjell wrote:
>
> > In Europe at least, imitation crab (crabstix or surimi
> > sticks) contains a not negligible amount of flour.
> > Therefore, I stopped using them. Also because my
> > killies preferred shrimp meat.
> >
> >
> >
> > > From: "Al Anderson" <killiman at iquest_net>
> > > Subject: Re: [Killietalk] Re:
> > > Substitute/supplemental food
> > > Date: Wed, 17 Aug 2005 09:02:09 -0500
> > > To: "killifish discussion list" <killietalk at aka_org>
> > >
> > > Imitation Crab is Polack, I eat it and so it is
> > > handy and cheep for the fish. I figure if they sell it for people to eat 
> > > is
> > > ok for the fish in most cases.
> >
> >
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