Crab stick

The Japanese company first produced and patented imitation crab flesh in 1974, as kanikama. This was a flake type. In 1975, the company Osaki Suisan 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 flesh. == Composition ==

Most crab sticks today are made from Alaska pollock (Gadus chalcogrammus) of the North Pacific Ocean. This main ingredient is often mixed with fillers, such as wheat, and egg white (albumen), Crab flavoring is added (natural or more commonly, artificial) and a layer of red food coloring is applied to the outside. == Uses ==

Crab sticks are used in sushi, salads, fried in tempura, and many other dishes. HSY- Sushi, Imitation Crab.jpg|As sushi Salad with seafood replacement.jpg|As salad Flickr - cyclonebill - Nudler med surimi, forårsløg og sesam.jpg|With noodles 丸亀製麺(明太釜玉うどん，かしわ天，カニカマ天，かぼちゃ天) 20210930.jpg|Fried as tempura まほろばのカニカマとキュウリのポテトサラダ WB.jpg|Mixed in potato salad Salmon rice roll.JPG|Wrapped in rice paper ==See also==