Damon Mcknight
Seafood extender, crab sticks, and similar products are part of a long-standing and well-liked Asian tradition. While some people in Western countries may view them as merely a way to bulk up a dish, they are much more than that. In Australia, there is a widespread belief that seafood extender is made from tripe, which has led to some aversion towards the product. However, this belief may not be entirely accurate, as some sources suggest that seafood extender is made from fish, specifically pollock or cheap Vietnamese catfish imported to Australia.
| Characteristics | Values |
|---|---|
| Is seafood extender made from tripe? | Some sources claim that seafood extender is made from tripe, particularly in Australia. However, others refute this claim, stating that crab sticks (a similar product) do not contain tripe but contain fish instead. |
| Alternative Ingredients | Surimi, a common ingredient in seafood extender, is typically made from pollock or cheap Vietnamese catfish imported to Australia. |
| Additives | Starch, egg white, vegetable oil, meat glue, humectants, salt, sugar, MSG, and other flavours are added to improve texture and taste. |
| Food Colouring | Food dye is used to make the extender resemble crustacean meat. |
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What You'll Learn
Seafood extender is made from tripe in Australia
There is conflicting information about whether seafood extender is made from tripe in Australia. Some sources claim that it is indeed made from tripe, with one person claiming that they were told this by someone who worked at a meat processing plant in Queensland. They also state that by law, the term 'seafood extender' does not necessarily mean that the product primarily contains seafood.
However, other sources refute this claim, stating that seafood extender does not contain tripe. Instead, they suggest that it is made from fish, specifically pollock or cheap Vietnamese catfish imported to Australia. This process is known as surimi, which is a traditional Asian technique. Surimi manufacturing involves taking lean, fresh fish and turning it into seafood-like tube-shaped products with an extended shelf life. The fish is pulped and washed to remove the odour, and then starch, egg white, vegetable oil, meat glue, and humectants are added to improve the texture. Salt, sugar, MSG, and other flavours are also added to enhance the taste. Finally, the surimi is shaped and covered in food dye to resemble crustacean meat.
It is worth noting that seafood extender and crab sticks are closely related, and both are suspected of being used to bulk up dishes. Some people may be averse to the idea of seafood extender, especially if they believe it contains tripe or other unexpected ingredients. However, it is important to distinguish between urban myths and facts when it comes to the composition of seafood extender.
While there may be varying opinions on the matter, it is always advisable to refer to reliable sources and official information from food regulatory authorities to confirm the ingredients of any food product, including seafood extender. This ensures that consumers can make informed choices based on accurate and up-to-date information.
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Surimi is made from pollock
Surimi is a paste made from fish or other meat. It is available in many shapes, forms, and textures, and is often used to mimic the texture and colour of shellfish meat, such as lobster, crab, grilled Japanese eel, or other crustaceans.
In Australia, most references suggest that surimi is made from pollock, specifically Wild Alaska Pollock. This type of pollock is native to the seas around Japan and played a significant role in the development of processed surimi due to its high protein biomass. Surimi made from Wild Alaska Pollock is considered a sustainable, nutritious, and affordable substitute for shellfish. It is an excellent source of complete, high-quality, extra-lean protein and is naturally low in saturated fat and cholesterol. The fish is typically sustainably sourced, wild-caught, and rich in omega-3 fatty acids.
To make surimi, the Wild Alaska Pollock is minced and washed to remove everything but the protein. It is then blended with natural flavourings and other ingredients to create a variety of surimi seafood products. These products aim to replicate the flavour, texture, and appearance of shellfish, such as crab, lobster, prawns, and scallops.
Surimi has a long history, with the earliest production in Japan dating back to 1115 for making kamaboko. Between 1945 and 1950, record catches of pollock in Hokkaido led to large quantities of fish meat, prompting the development of new uses for the excess. This contributed to the growth of the surimi industry, with the government of Hokkaido applying for a patent on surimi processing technology in 1963.
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Vietnamese catfish is imported to Australia
Seafood extender is made from tripe in Australia, according to someone who worked at a meat processing plant in Queensland. However, this claim is disputed by others. Crab sticks, a similar product, are made from fish.
Despite the controversy in the US, Vietnam has successfully increased its catfish exports to Australia in recent years. In 2018, Australia was Vietnam's 9th largest seafood import market, but by 2022, it had become the 6th largest single market for Vietnamese seafood. From 2018 to 2022, Australia continuously increased its seafood import turnover from Vietnam, with exports growing from $197 million USD to $365 million USD. This growth can be attributed to the CPTPP free trade agreement, which has provided tariff incentives for Vietnamese seafood exports to Australia.
While Vietnamese catfish exports to Australia have been successful, there are concerns about the farming practices in Southeast Asia. The Monterey Bay Aquarium in California lists the species in its "avoid" category due to disease transfer risks, feed quality concerns, and the biological impact of using wild stock for culturing. However, testing by the Australian Quarantine and Inspection Service has only found trace levels of malachite green, which is likely a result of antiparasitic treatment.
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Crab sticks are made from surimi
Crab sticks, also known as krab sticks, snow legs, imitation crab meat, or seafood sticks, are made from surimi. Surimi is a white fish paste made from lean, fresh fish or fish by-products. The fish is deboned and washed, then pulped, minced, or pulverized into a paste. Common types of fish used include Alaska pollock, Atlantic cod, haddock, and hake.
To make crab sticks, surimi is mixed with starch, egg whites, vegetable oil, salt, sugar, and other ingredients to improve texture and flavor. Crab flavoring is added, and the mixture is shaped to resemble crab leg meat. The final product is often cured and colored with red or orange food dye to mimic the appearance of cooked crab.
Crab sticks were first produced and patented in Japan in the 1970s and are known as kanikama, a portmanteau of "kani" (crab) and "kamaboko" (fish cake). They became internationally popular and are now commonly used in dishes like seafood salads, crab cakes, and California sushi rolls.
In Australia, crab sticks are sometimes referred to as seafood extenders, and there is some debate about whether they contain tripe. However, most sources indicate that crab sticks are made from surimi, and tripe is not a typical ingredient.
While imitation crab is a convenient and accessible alternative to real crab, it is considered highly processed and less nutritious. It may also raise environmental concerns due to the overfishing of certain pollock species and the potential for mislabeling toxic fish.
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Surimi is flavoured with salt, sugar, MSG and other additives
Seafood extender, crab sticks, and similar products are part of a long-standing and revered Asian tradition. While some may view it as a way to bulk up dishes, it is not necessarily a negative practice. In Australia, seafood extender is commonly made from pollock, although there are reports of cheap Vietnamese catfish being imported for this purpose as well.
Surimi, a Japanese term, refers to the process of transforming lean, fresh fish or fish by-products into seafood-like tube-shaped products with an extended shelf life. This involves pulping and washing the fish to remove any odour, then enhancing the texture with starch, egg white, vegetable oil, meat glue, and humectants.
To flavour the surimi, salt, sugar, MSG (monosodium glutamate), and other additives are used. MSG is a flavour enhancer known for imparting a savoury taste, often described as umami. It is commonly used in various processed foods and restaurant dishes to enhance flavour. Other additives may include spices, herbs, or natural flavourings to create specific taste profiles.
The addition of salt in surimi serves multiple purposes. Firstly, it acts as a preservative, helping to extend the shelf life of the product. Secondly, salt is a well-known flavour enhancer, accentuating the savoury taste of the seafood extender. Lastly, salt can also affect the texture of the surimi, influencing its moisture content and overall mouthfeel.
Sugar is also added to surimi for flavour and functionality. It provides a subtle touch of sweetness that can balance the savoury notes and enhance the overall taste profile. Additionally, sugar can contribute to the browning of the surimi during cooking, impacting its appearance and flavour development through the Maillard reaction.
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Frequently asked questions
Seafood extender is made from a pulped mixture of lean, fresh fish or fish by-product. Starch, egg white, vegetable oil, meat glue, humectants, salt, sugar, MSG, and other flavors are added to improve texture and taste. Food dye is added to make it look like it came from a crustacean.
There are conflicting views on whether seafood extender is made from tripe in Australia. Some sources claim that it is made from tripe, while others refute this claim, stating that it is made from fish.
Seafood extender is used to bulk up seafood dishes and is commonly found in Asian cuisine. It is often used in noodles, soups, and laksas.
Surimi is the Japanese name for seafood extender. It refers to the process of turning lean, fresh fish into seafood-like tube-shaped products with an extended shelf life.
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