The story of surimi dates back to the 12th century, when Japanese chefs started using fish paste to create artificial crab meat. They'd mix the paste with other ingredients like starch and egg whites, shape it into crab leg form, and voilà! A faux seafood delicacy was born. Talk about food for thought – or should I say, food for imitation?
So, what kind of fish is used to make surimi? Well, it's not caviar or lobster, if that's what you're thinking. The main culprits behind surimi are pollock and other whitefish. These fish are abundant, affordable, and – most importantly – have a mild flavor that won't overpower the other ingredients. Think of them as the unsung heroes of the sea!
Imitation Alaskan Snow Crab Legs Recipe at Susan Lankford blog
Now, you might be wondering how surimi is transformed into those crab leg lookalikes. It's quite a process, involving extrusion, cooking, and texturizing. The resulting product is a convincing imitation of real crab meat, complete with fake flakes and artificial flavorings. It's like a seafood disguise party – and the guest of honor is your taste buds!
