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Chigger McNuggetsSounds a lot like the way they make chiggin McNuggets…
Made from emulsified Chiggers ?
Thanks OSU for that one, too !
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Chigger McNuggetsSounds a lot like the way they make chiggin McNuggets…
I'm not eatin' any Polaks.Actually, what the western world now calls fake crab, has been a staple of the Asian world for centuries. They didn't need to call it fake crab, as they didn't need to pretend it was anything other than what it is...
Surimi...
fish (often pollock) that is minced to make a gelatinous paste that is then flavored, reformed into flakes, sticks, or other shapes, and colored. It is used as a crab substitute.
"Americans now eat more than 130 million pounds of surimi a year"
Personally, as I've said, I like the stuff. And being made from pollock, it is very mild, both in taste and odor.
Thanks for posting this. Earlier in the thread I was questioning myself that I thought imitation crab was made from pollock, but it doesn't look like it's ground up.Actually, what the western world now calls fake crab, has been a staple of the Asian world for centuries. They didn't need to call it fake crab, as they didn't need to pretend it was anything other than what it is...
Surimi...
fish (often pollock) that is minced to make a gelatinous paste that is then flavored, reformed into flakes, sticks, or other shapes, and colored. It is used as a crab substitute.
"Americans now eat more than 130 million pounds of surimi a year"
Personally, as I've said, I like the stuff. And being made from pollock, it is very mild, both in taste and odor.
No! From chiggin, not chiggers. You know, chiggins, like what lays eggs and stuff...Chigger McNuggets
Made from emulsified Chiggers ?
Thanks OSU for that one, too !
Oh man! Good to know. So chicken nuggets of the sea?Fake Crab
There was a piece on OPB I think it was, many moons ago on how Fake Crab was made.
I think OSU developed the process.
They deep-trawl Hake and Pacific Whiting....creepy deep water fish.
Then they grind the fish flesh up into this slurry and add flavorings....I imagine it stinks to high heaven at this point.
Then it solidifies (I forget the step), they red dye it and then slice it.
Yummy !
How is that any better than Jack n the Box ot Taco Bell $1menu? By the way, I don't even think french frys make that menu? Hmm.The really scary one is fake Calmari, it's not even seafood, it's most likely from the midwest and it is a hard to market part of an otherwise delicious animal. So beware cheap breaded calmari rings.
I was Haked, I tell ya !Well, it appears that you've been had-docked!
Oh, I just couldn't help myself.
My cabernet snotted out of my nose by the end of the first sentence...Couple of years ago the wife ordered salmon at Shari's....what could go wrong with that concept ? LOL
Well. From a quick google, it seems Chum/Dog/Keta (notketo ) salmon is among the most abundant/commonly caught of the 5 distinct US Pacific Salmon species... you've got Chinook, Coho, Chum/Keta, Sockeye, and Pink.. but there are two Asian Pacific salmon species; Masu and Amago.. likely what the Japanese steakhouses and sushi places are used to...Couple of years ago the wife ordered salmon at Shari's....what could go wrong with that concept ? LOL
I wish I could remember what kind of cute name they used on the menu. Cedar Plank Salmon or something.
She flipped it over and there it was, the tell-tale stripe of a chum salmon !
I schitt you not.
Seafood Fraud is a thing, unfortunately.
How is that any better than Jack n the Box ot Taco Bell $1menu? By the way, I don't even think french frys make that menu? Hmm.
Being among the most abundant/commonly caught doesn't make it great for human consumption.Well. From a quick google, it seems Chum/Dog/Keta (notketo ) salmon is among the most abundant/commonly caught of the 5 distinct US Pacific Salmon species... you've got Chinook, Coho, Chum/Keta, Sockeye, and Pink.. but there are two Asian Pacific salmon species; Masu and Amago.. likely what the Japanese steakhouses and sushi places are used to...
If Shari's doesn't say which Salmon species, its not quite "fraud" if its still a Salmon, as opposed to say.. a colored cod meat
As I think about my R.L. experience the other day, they advertised Maine Lobster in the description of my order.
I grew up in the Northeast and I kinda know what cold water lobster looks like.
What I got was too narrow to be a Maine Lobster tail....more like Calamari.
They even had it butterflied to make it appear wider and the meat was sparse. Not a nice chunk of meat like the real thing.
Even a "Chicken Lobster" (1.5 - 2.0lb Maine Lobster) would have been much bigger than this.
You may have had a lobster substitute in that lobster roll.Speaking of the Northeast, Lobster, and my experience...
I am a lobster connoisseur. I think it's possibly my all time favorite food. I was in Maine last fall. I had lobster rolls in two different towns. Tourists are supposed to eat lobster rolls while we're touring there. In both cases, the lobster was the blandest, most tasteless and washed out lobster I've ever eaten. Do the tourist traps not care or not know how to fix good lobster, but they only think they do? Maybe their tourist-grade lobster is out of a can.
And this was after we paid 60-bucks for Captain John's lobster presentation.
Lobster Talk with Captain John Nicolai | Maine Lobster Presentations
Captain John Nicolai specializes in interactive presentations about lobsters, lobstering and the iconic Maine lobster industry. Call 1-207-963-2341 FMI.lobstertalk.com