Japan first produced and patented imitation crab meat in 1974, as Kanikama. 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, Alaskan snow legs 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. A common use of the product on the American West Coast is in the California roll and other makizushi in sushi restaurants. Ceviche Dozo has a rare thing: a woman Japanese chef”. The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi”. What’s in a Name: Crabless Crab Legs No Longer Imitation”. Imitation crab’ and the material culture of commodity production”.

Seafood Health Facts: Making Smart Choices. Fish Taste Chart I had a reader ask for a list of mild tasting fish and their texture. So I thought I would make up a fish tasting chart for other readers to use as a reference. A delicate textured fish will be a smaller flaked meat, the medium texture fish is firm, but tender and the firm textured fish is much like a tender beef steak.