It is predominantly made using Alaskan pollock, a white fish, but other types of fish including mackerel, barracuda, blue whiting and cod, find use in the production of imitation crab. The primary nutritional drawback to imitation crab meat is the amount of salt it contains. The question remains though, is Imitation Crab a healthy choice of food? To cook imitation crab meat, you'll need a couple of tablespoons of butter. Imitation crab meat is processed pollack fish meat, with some crab-like coloring and flavor. To make the characteristic crab stick, crab flavorings is added to the meat (either artificial or crab-derived), and finally a layer of red food coloring is applied to the outside. posted by _sirmissalot_ at … If you seek an alternative to canned crab meat -- and you don't want to spend hours prying the meat from crab shells -- you might be tempted to turn to imitation crab meat for your recipes. You may use imitation crab in a variety of ways -- from sushi to salads to casseroles. From a health point of view, quality imitation crab is usually lower in cholesterol than real crab meat… "It's kind of the ocean's version of the hot dog, if you need an analogy. The recommended upper limit for sodium intake is between 1,500 and 2,300 milligrams each day, though many people get far more than this, MayoClinic.com reports. Today, imitation crab meat is widely consumed across the globe and has become a staple ingredient in many dishes. The red and white "crab stick" -- often referred to as imitation crab-- does indeed come from the sea.In Japanese, crab stick is called "surimi," which actually means "ground meat. Tinned meat that you see on the shelves, such as tuna and the cheaper brands of crabmeat, have been sterilized and thus do not need to be refrigerated. What do you all recommend as far as the fishiest-tasting fish? However, if you love seafood, it’s always preferred that you eat and enjoy actual crab meat. The post This Is What Imitation Crab Meat Actually Is appeared first on Reader's Digest. Imitation crab meat is a seafood product made by blending processed fish, known as surimi, with various texturizing ingredients, flavorants, and colorants. It’s the same fish you eat in lots of fast food fish sandwiches and fish sticks. Tried doing some searches but to no avail... unlike the usual question of what's the least strong fish, I'm looking for the strongest tasting fish! One common example is imitation crab meat, sold in varying degrees of quality at supermarkets and by fishmongers. First invented in the mid 1970s, imitation crab meat has become a popular food in the United States, with annual sales of over $250 million. Let’s look into the essence of fake crab and you can decide for yourself. Let’s find out. Crab legs are a widely eaten seafood dish. Did you know that each 3-ounces of imitation crab meat can contain 81-calories, 17 mg of cholesterol, and a little than 1g of fat? Like all perishable foods, crab legs are susceptible to spoilage. At least it’s not “inu no iki” (dog breath). Inexpensive versions can be disappointingly mushy or gelatinous, but premium artificial crab is surprisingly good. Second, it tastes almost identical to crab meat. Moreover, if you have a history of diabetes, then for nutritional reasons, you’d better avoid it. “Surimi” is made by mashing up a white meat fish, like pollock, so it’s the consistency of a … However, the bad side of imitation crab meat lies on the amount of salt being used to make this. In short: when it comes to pasteurized meat products, you really, truly need to keep cold cans cold. Imitation crab, also commonly called surimi or kanikama, is a mild-tasting product formed and colored to mimic the look of crab legs. There’s nothing wrong with it. Okay there. In fact, in many dishes, it's a smart, cost-effective choice. Imitation crab, in spite of its nickname as the "hot dog of the sea," isn't inherently bad. I love a meat that has its own bold flavor; I don't consider gameyness a bad thing. This food is an ideal choice for low-cholesterol diet. If you're mixing the crab with other ingredients, as with crab dip or a seafood salad, using quality imitation crab can make your food budget go farther. You can get your hands on some butter at your local grocery store or market. You should always avoid eating spoiled food 1.Food poisoning is a common result of ingesting bad or undercooked crab meat. The amount of butter you will use will heavily depend on how much imitation crab meat you are cooking. Chances are, you’ve eaten imitation crab — even if you didn’t realize it. Made from white fish, imitation crab meat goes through processing so that it approximates the taste of real crab. Some "fake food" products are perfectly good in their own right, if not quite as compelling as the real thing. It’s estimated that 2 million to 3 million tons of fish around the world, or about 2 percent to 3 percent of the world fisheries supply, are used to produce surimi-based products, such as imitation crab meat.