Is imitation alaskan snow crab bad?

Imitation crab is made with a type of fish called surimi. Manufacturers add fillers, flavoring and color to surimi to mimic the taste, texture and color of real crab legs. Imitation crab meat is a versatile ingredient that costs far less than the real thing. The meat can be used in many dishes and contains certain nutrients that are essential in a healthy diet. However, imitation crab does have nutritional drawbacks that decrease its overall nutritional value.

Calories, Fat and Cholesterol

Imitation crab is low in calories and fat, which makes it an appropriate addition to your diet if you are watching your weight or trying to shed excess pounds. Choosing low-calorie and low-fat foods is also a healthy way to protect yourself from chronic illnesses such as heart disease. A 3-ounce serving of imitation crab meat contains 81 calories and less than 1 gram of fat. The same serving of imitation crab provides 17 milligrams of cholesterol, making it a useful option if you are on a low-cholesterol diet.


The primary nutritional drawback to imitation alaskan snow crab meat is the amount of salt it contains. The recommended upper limit for sodium intake is between 1,500 and 2,300 milligrams each day, though many people get far more than this, reports. Your risk of kidney disease, stroke and high blood pressure increases when you eat a high-salt diet. A 3-ounce serving of imitation crab meat contains 715 milligrams of sodium.


Imitation crab meat contains a healthy dose of phosphorus. One percent of your body weight is made up of phosphorus, which is found in every part of your body — most of it in your teeth and bones. Phosphorus plays a role in the health of your bones and teeth as well as the proper function of your kidneys and muscles. It also keeps your heart beating regularly and supports healthy nerve function. You need 700 milligrams of phosphorus each day and 3 ounces of imitation crab meat supplies 240 milligrams toward that goal.


Take advantage of the nutrients in imitation crab by including it in a tossed green salad or by stirring chunks into a seafood stew or pot of vegetable soup. Combine imitation crab meat with low-fat mayonnaise and fresh herbs to make a flavorful sandwich filling. Stir diced imitation crab meat into a carton of low-fat sour cream, then sprinkle with pepper and fresh herbs to make a dip to accompany fresh vegetables or whole-wheat crackers. Watch your portion size to keep your sodium intake low.

In general, the commercial fishing industry is not for the weak at heart. Each year, it places

thousands of workers on the world's shorelines at the mercy of the ocean, and job lists

consistently rank commercial fishing among the dirtiest and deadliest. In Alaska, the stakes

are higher since the getting is so good — almost 95 percent of the U.S. salmon supply comes

The argument has been made that compensation for the rough life is plentiful because one

trip could last just a few days and yield thousands of dollars, but a closer look suggests

otherwise. This isn’t the lucrative paycheck you might expect from a job that you may not

return home from. The next time you’re feasting on King Crabs, don’t forget to raise your

glass and toast to the crew who risked their lives to bring it to you!


Why is Sturgeon Caviar so Expensive in (step by step)

At first glance, one may wonder how humble fish eggs can be so sought after, but true caviar is considered one of the finest delicacies and one of the most expensive foods in the world – with a namesake dating back to Aristotle, Marco Polo, and other such explorers made immortal in our history books. Caviar has long been synonymous with the luxurious way of life

The Source; A Waiting Game

To understand the rare and refined nature of the black pearls of the sea, you first have to go back to the art of production. The world’s best caviar comes from the endangered species of sturgeon sturgeon. The sturgeon fish is one of the oldest anadromous creatures to be found in the cold clear waters of the Caspian Sea. A mammoth and late-maturing fish, the female beluga sturgeon can live for 118 years and doesn’t produce fish eggs for a cycle of at least 18 years. Farmers who are committed to sourcing the expensive food of beluga caviar are locked into a waiting game.

The Sturgeon; An Endangered Species

Beluga caviar has long been in demand, centuries of imports and exports have made the sturgeon fish an endangered species – especially in the sturgeons preferred playground of Iran’s Caspian Sea. Back in 2010, when the sturgeon population was reclassified and added to the endangered list, heavy production was halted, and Iran had to place countrywide controls on the industry.

Now, not only was the production of sourcing beluga caviar extremely slow due to the natural cycle of the sturgeon fish, but the restrictions on production and firm control of imports and exports led to further scarcity.

The Caspian Sea; Under Strict Duress

In an attempt to keep supply and demand high, other countries tried to farm their own beluga sturgeons, hoping for their own bloom of onyx fish eggs. However, the native brackish conditions of Iran’s Caspian Sea cannot be replicated in far-flung fish farms out in Florida or China, and the result will often be of sub-par standards.

Wild fishing for the beluga sturgeon has endured a massive clampdown, but Iran remains a place where sustainably farmed conditions are as close to wild fishing as the industry can ever hope to get. The highly coveted species of sturgeon are raised legally and under strict duress on Caspian Sea coastlines until the female roe is ready to be naturally harvested.

The Investment; Iran’s Most Precious Export

The caviar farms that dot the coastline are heavily regulated and backed by government revenue. There is no room for experimentation in this market – quality is everything. This high level of investment drives up the value and caviar has become Iran’s priciest export – even eclipsing the global power of oil. Iranian caviar has become a dynasty – with the Michelin community all committed to sourcing Iranian when it comes to the fabled elixir ingredient.

The Result; A Perfect Storm

The reason as to why sturgeon caviar is so expensive seeps through many avenues of time, curated conditions, and finally the experience of taste. Pop a silver spoon into a jar of salt-cured black pearl sturgeon caviar and the senses seem to come into perfect alignment.

There’s a soft creaminess to the palate, as delicate as freshly churned butter, enriched with earthy hues of walnut and the slight tang of cured fish, and a texture that is as round and silky as a perfect bottle of burgundy.

When you invest in the black pearls of the Caspian Sea you are purchasing the taste of centuries of commitment, decades of delicate tweaking, and years of love and waiting.