. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. 3v /^aney Davis The label on the box says "imitation crab ; But inside, the product looks like crab meat, has the tex- ture of crab meat, and it tastes, well, almost like crab meat. Instead, it's a pseudoshellfish made from surimi (sur e' me), a minced fish product developed by the Japa- nese. The fish is processed into a paste that serves as the base for restructured seafood products, or analogs. Just add a little of the real thing for flavor and, voila— crab legs, scallops and lobster tail
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. 3v /^aney Davis The label on the box says "imitation crab ; But inside, the product looks like crab meat, has the tex- ture of crab meat, and it tastes, well, almost like crab meat. Instead, it's a pseudoshellfish made from surimi (sur e' me), a minced fish product developed by the Japa- nese. The fish is processed into a paste that serves as the base for restructured seafood products, or analogs. Just add a little of the real thing for flavor and, voila— crab legs, scallops and lobster tails. So far, it seems Americans don't mind a little Japa- nese ingenuity making it to the dinner table. In fact, consumer taste buds are giving the products positive reviews, and folks are gobbling down the imitations like the real thing. Admittedly, no substitute can entirely match the flavor of fresh seafood. But, the real thing isn't always available and, sometimes, the expense of Alaska king crab, scallops and lobster can be prohibitive. In 1984, the Japanese-based Kibun Co. Ltd., the world's largest processor of surimi-based products, opened a plant in Raleigh. The company markets its products under the label "; Masayuki Fukuda, executive vice president of Kibun Corporation of North Carolina, doesn't de- scribe his company's target market as a segment of the population. Instead, Fukuda grins and says the com- pany wants its products to reach "every ; Ambitious perhaps, but from all appearances, Fukuda may be on his way to achieving that goal. In the last four years, surimi-based products have been riding high on a wave of success. American sales for surimi-based products have risen from million pounds in 1980 to 70 milhon pounds in 1984. And, experts project an analysis of 1985 numbers will indi- cate sales reached as high as 150 million pounds. The process of making surimi began in 15th century Japan. The fish are skinned, evisc
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