Demystifying Imitation Crab: A Look Inside the Manufacturing Process

Imitation crab, also known as surimi, is a popular ingredient especially in Asian cuisines. But what exactly goes into making this fish product? In this article, we’ll explore the fascinating manufacturing process behind imitation crab using insider video footage.

What is Imitation Crab Made Of?

Imitation crab is a highly processed fish product made primarily from Alaskan pollock Manufacturers start with cleaned and filleted Alaska pollock, then go through the following key steps

• Skinning and mincing the fish flesh
• Combining with additives like starch, egg whites, salt, sugar, and crab flavoring
  -Forming into the familiar crab leg shapes
• Cooking and coloring the surimi

By using cheap, abundant fish like pollock and adding crab flavor, manufacturers can produce an affordable product that provides the taste of premium crab

Inside the Imitation Crab Factory

Thanks to behind-the-scenes factory footage, we can get an insider’s look at mass-producing imitation crab.

The process begins with tons of freshly caught Alaska pollock arriving at the factory processing center After filleting and skinning the fish, workers feed the minced flesh into large mixing machines

Here the surimi paste is blended with all the additional ingredients to achieve the right texture and taste. The white surimi paste almost looks like cake batter!

Next the paste travels through extruders that pump out long strips of surimi in the characteristic shreds and chunks of imitation crab legs. As fun as Play-Doh, these machines can shape the paste into different noodle-like forms.

The formed surimi then rides slowly through steaming ovens on long conveyor belts. Gentle steam cooking coagulates the proteins to set the bind and texture.

Finally, the cooked surimi heads into coloring tanks and tumblers. By soaking in shellfish extracts and natural dyes, the surimi achieves that signature reddish-orange crab hue.

The finished imitation crab legs come out ready for packaging and distribution to grocery stores and restaurants. All told, the transformation from whole fish to final product takes just a couple hours.

Grading and Quality Control

Not all imitation crab is created equal. Higher standards in raw materials and processing lead to better quality surimi. Here are some key grades:

• K/A Grade: The highest grade made with premium Alaska pollock fillets. It has the best texture, color, and flavor.

• K/B Grade: Uses less expensive fish but still mostly Alaska pollock. Retains good quality at a lower price point.

• K/C Grade: Allows a mix of white fish species like tilapia and catfish. Much more affordable but lower quality.

• G/F Grade: The lowest grade surimi with highest filler content. Used in highly processed foods.

Higher-grade imitation crab costs a bit more but provides better taste and performance. Check the package labeling to identify quality levels based on fish species and additives used.

Health Benefits and Risks

While not as nutritious as whole fish, imitation crab still packs a decent protein punch with minimal fat. A 3 oz serving contains about 7-10g of protein but just 0.5-1g of fat. The fresh fish base provides omega-3s and minerals like selenium and potassium.

However, the additives pose some health risks to consider:

• High sodium content, with 300-500mg per serving

• Starch and fillers add carbohydrates and displace nutrition

• Preservatives like sorbitol and sodium tripolyphosphate

• Artificial colors and flavors

Enjoying imitation crab occasionally or in moderation is fine for most people. But dietary restrictions around sodium, carbs, and additives may warrant caution.

So while not a true substitute for whole seafood, imitation crab can be an affordable way to enjoy a touch of crab flavor. Getting a glimpse inside the manufacturing process helps us appreciate how this fish product goes from ocean to table.