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Sushi Crab Surimi

When did fake crab meat become so ubiquitous? And why isn't anyone else complaining?

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When did fake crab meat become so ubiquitous? And why isn't anyone else complaining?

dinin and dishin | Mar 20, 2007 09:17 AM

A recent post on Hiro Sushi mentioned fake crab and got me thinking. I can't remember the last time I found anyone using real crab--except if you order a whole one. It used to be that exceptional sushi restaurants used only real crab. But, the last time I had a really good sushi made with real crab meat was over 15 years ago at a wonderful place near Kits Beach in Vancouver.

Wouldn't you expect a truly high-end sushi place to use real crab? And it is not just sushi restaurants that substitue this crap for the real stuff. When did the food industry just assume they could replace real crab with fishcake and no one would notice? And when did we as consumers stop expecting more?

Is there an entire generation who have think pink-tinged waxy fishcake is actually crab?

I just HATE fake crab and I am willing to pay more for the real stuff.
Am I alone in this?

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