Crab sticks, krab sticks, snow legs, imitation crab (meat), or seafood sticks (originally known as kanikama in Japan)[1] are a type of seafood made of starch and finely pulverized white fish (surimi) that has been shaped and cured to resemble the leg meat of snow crab or Japanese spider crab.[2] It is a product that uses fish meat to imitate shellfish meat.
Sugiyo Co., Ltd. (スギヨ, Sugiyo) of Japan first produced and patented imitation crab meat in 1974, as Kanikama. This was a flake type. In 1975, Osaki Suisan Co., Ltd., of Japan first produced and patented imitation crab sticks.
In 1977, The Berelson Company of San Francisco, California, US, working with Sugiyo, introduced them internationally. Kanikama is still their common name in Japan, but internationally they are marketed under names including Krab Sticks, Ocean Sticks, Sea Legs and Imitation Crab Sticks. Legal restrictions now prevent them from being marketed as "Crab Sticks" in many places, as they usually do not have crab meat.[3]
CompositionEdit
Most crab sticks today are made from Alaska pollock (Gadus chalcogrammus) of the North Pacific Ocean.[4] This main ingredient is often mixed with fillers such as wheat, and egg white (albumen)[2] or other binding ingredient, such as the enzyme transglutaminase.[5] Crab flavoring is added (natural or more commonly, artificial) and a layer of red food coloring is applied to the outside.
^Bladholm, Linda (June 5, 2017). "Ceviche Dozo has a rare thing: a woman Japanese chef". Miami Herald. Retrieved April 5, 2021.
^ abLaura, Campo-Deano; Clara Tovar (October 2009). "The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi". Food Hydrocolloids. 23 (7): 1641–1646. doi:10.1016/j.foodhyd.2009.03.013.
^"What's in a Name: Crabless Crab Legs No Longer Imitation". Wall Street Journal. December 13, 2006. Retrieved August 31, 2010.(subscription required)
^Mansfield, Becky (April 2003). "'Imitation crab' and the material culture of commodity production". Cultural Geographies. 10 (2): 176–195. doi:10.1191/1474474003eu261oa. ISSN 1474-4740.
^Gritzer, Daniel (July 22, 2008). "Mystery science eater – Time Out New York". Newyork.timeout.com.
Further readingEdit
Wikimedia Commons has media related to Crab sticks.
Seafood Health Facts: Making Smart Choices. Retrieved April 29, 2014 from
October 20, 2023
crab, stick, krab, sticks, snow, legs, imitation, crab, meat, seafood, sticks, originally, known, kanikama, japan, type, seafood, made, starch, finely, pulverized, white, fish, surimi, that, been, shaped, cured, resemble, meat, snow, crab, japanese, spider, cr. Crab sticks krab sticks snow legs imitation crab meat or seafood sticks originally known as kanikama in Japan 1 are a type of seafood made of starch and finely pulverized white fish surimi that has been shaped and cured to resemble the leg meat of snow crab or Japanese spider crab 2 It is a product that uses fish meat to imitate shellfish meat Crab stickCrab sticks imitation crab meat surimi Alternative namesimitation crab meat seafood sticks krabPlace of originJapanMain ingredientswhite fish Media Crab stick Sugiyo Kaori bako Contents 1 History 2 Composition 3 See also 4 References 5 Further readingHistory EditSugiyo Co Ltd スギヨ Sugiyo of Japan first produced and patented imitation crab meat in 1974 as Kanikama This was a flake type In 1975 Osaki Suisan Co Ltd of Japan first produced and patented imitation crab sticks In 1977 The Berelson Company of San Francisco California US working with Sugiyo introduced them internationally Kanikama is still their common name in Japan but internationally they are marketed under names including Krab Sticks Ocean Sticks Sea Legs and Imitation Crab Sticks Legal restrictions now prevent them from being marketed as Crab Sticks in many places as they usually do not have crab meat 3 Composition EditMost crab sticks today are made from Alaska pollock Gadus chalcogrammus of the North Pacific Ocean 4 This main ingredient is often mixed with fillers such as wheat and egg white albumen 2 or other binding ingredient such as the enzyme transglutaminase 5 Crab flavoring is added natural or more commonly artificial and a layer of red food coloring is applied to the outside See also Edit nbsp Food portalFish ball Kamaboko SurimiReferences Edit Bladholm Linda June 5 2017 Ceviche Dozo has a rare thing a woman Japanese chef Miami Herald Retrieved April 5 2021 a b Laura Campo Deano Clara Tovar October 2009 The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi Food Hydrocolloids 23 7 1641 1646 doi 10 1016 j foodhyd 2009 03 013 What s in a Name Crabless Crab Legs No Longer Imitation Wall Street Journal December 13 2006 Retrieved August 31 2010 subscription required Mansfield Becky April 2003 Imitation crab and the material culture of commodity production Cultural Geographies 10 2 176 195 doi 10 1191 1474474003eu261oa ISSN 1474 4740 Gritzer Daniel July 22 2008 Mystery science eater Time Out New York Newyork timeout com Further reading Edit nbsp Wikimedia Commons has media related to Crab sticks Imitation crab meat Retrieved April 18 2014 from http www madehow com Volume 3 Imitation Crab Meat html b Seafood Health Facts Making Smart Choices Retrieved April 29 2014 from https web archive org web 20140509054612 http seafoodhealthfacts org seafoodqa 23 php Retrieved from https en wikipedia org w index php title Crab stick amp oldid 1177474298, wikipedia, wiki, book, books, library,
