Re: Saturday Night Supper? 12/07/2024

On 12/13/2024 12:48 PM, Carol wrote:

dsi1 wrote:
 

On Fri, 13 Dec 2024 2:15:26 +0000, Carol wrote:
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D wrote:
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On Thu, 12 Dec 2024, dsi1 wrote:
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On Thu, 12 Dec 2024 10:21:59 +0000, D wrote:
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What is fake crab/lobster? Is that some established thing in the
US?

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Imitation crab is made from white fish that's smashed into a
paste, extruded or formed, and cooked. It's called kamaboko and
has always been popular in Hawaii. It's used as a garnish for
Saimin and as a party food. It wasn't popular on the mainland
until kamaboko was made into fake crab form. In Japan, kamaboko
is made into a dizzying number of forms.
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https://www.youtube.com/watch?v=yYMc0d-dXEM
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Oh, had no idea! Thank you for the information. For me, I think
from a marketing point of view, they should stick with kamaboko.
I'd be very hesitant buying something called fake crab.

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He's making things up again, D.  Although there are simularities
(both use white fish) that's where it ends.  They don't look
anything alike.  They don't act alike when cooked and they don't
share flavoring.  You can see websites misnaming 'fake crab' as
kamaboko but they are trying to popularize the fake stuff with an
exotic name and that's all it is.

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I've been eating kamaboko all my life. You might think that kamaboko
is an exotic word but all Hawaiians know what kamaboko is. You can't
have a real bowl of saimin without kamaboko. Imitation crab is just
the same stuff in a different form. You don't know a thing about
kamaboko. As it goes, you're just another typical, arrogant,
mainlander.

 Like I said.  It aint to same thing.

Is that why you snipped his link where he /proves his point/?
https://restaurants-guide.tokyo/column/kamaboko/
"Kamaboko is a fish cake made from ground fish meat. The main ingredient was originally catfish, but currently, grunt fish, golden threadfin bream, lizardfish, big smelt-whiting, sharks, Alaska pollack, drumfish, pike conger, Japanese bluefish, and others, are being used, too.
Usually, kamaboko is made from white fish meat only, and red or dark red meat is not used. To make kamaboko, filleted and washed fish flesh is immersed in water and then ground. The ground puree is mixed with sugar, salt, mirin (sweetened sake), and egg whites, then kneaded. After being shaped into the desired form, it is cooked either by roasting, boiling or deep-frying.
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There are many kamaboko that imitate crabmeat, scallops, shrimps and abalones. Among these, kanikama (crabsticks), kamaboko that imitate crabmeat, are produced the most. The main ingredient is frozen surimi paste of Alaska pollock and to better imitate crabmeat, glycine, crab extract, and egg whites are added before the seasoned surimi paste is finished with natural food coloring. Kanikama can be found in the form of legs, claws and flakes. Crabsticks go well with beer. They can also be used for salad, sauce-dressed dishes, and fried eggs."