Posted on 02/09/2017 9:46:05 PM PST by nickcarraway
Mr. Krabs is going to sue Ronald McDonalds butt off.
“I came for the clam, but left with crabs”.
How long will it be that the “Snow Crab” turns into surimi (fake crab made from hake with food dye added)?
Surimi is made from Hake, not Whitefish which is a specific kind of fish.
Fresh Snow Crab is great, frozen not so much (the kind found in the lower 48).
Dungies are good, but King the best, right next to lobster - all references are based on personal experience and on fresh, never frozen, cooked live crab.
When we were in New Brunswick and Nova Scotia in 2009 all the McD’s had the McLobster instead of the McRib.
Actually really good.
Dungies are my favorite crab. Lobster is still king in my world.
A local restaurant here has crab burgers. They are really delicious.
“I tried snow crab once. Didn’t care for it. Dungeness is a lot better”
Scrawny legs, too much work for so little meat. But since McDonald’s is doing all the work I’d try it if the sandwich makes to down to So Cal.
Lol.
Pollock, and now increasingly Hake, a.k.a -new name applied to help fake people out about Hake- "Pacific Whiting". I kid you not.
The McDonald sandwich is supposed to have genuine snow crab(?) according to the article. How much and how much filler --- as much filler as they think they can get away with would be my guess. As long as it costs less than shook crab.
By “cheap whitefish” I was refering to hake, a cheap white (fleshed) fish - formerly a trash fish.
Surimi was invented when some of the guys I knew finally found a process in the early 1980s (AIR) that would firm up hake flesh which is otherwise a gooy mess.
Pollock is very simular to true cod and is a valuable fish, not used in surimi - a cheap plastisized, food-dyed molded goo before in is firmed up.
Oregon sucks.
It's been my impression (perhaps I'm amiss in this) that in the earliest inceptions of the Surimi processing business the Jap offshore processors had first used pollock when making the original Surimi, prior to discovery of how to stabilize the flesh of hake (which goes bad quickly) after which the processing changed over to using hake.
As you noted, pollock is more valuable than hake. Not as valuable as pacific cod (the Alaskan kind).
Pollock fillets are nowadays (and for the last few decades) are otherwise sold to the same market segments that use cod, but the pollock is less expensive (and not as good).
How long it would take for McDonalds to eventually find a way to serve up hake-based surimi product in the U.S. is anybody's guess, but unless they change the name and format of the crab sandwich (and lower the price too?) of the new menu item they're trying out (pilot project style) in the SF Bay area -- I doubt they'll attempt to use that 'crab sandwich' as smuggling device.
Do you serve crabs here?
We serve everybody. Have a seat.
Thanks.
lol
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