Having sent the editor-in-chief of Uralweb on vacation to Turkey, the rest of the naturalists became sad. Everyone also wanted to sit on the seashore, look into the distance and eat lobster, lobster or crab. And do not write any checks.

Why don't we eat crab? - we thought, and sent the youngest naturalist to the store.

Seasoned textured white fish with added water and starch. Improved Japanese style pieces. The best ingredients, the highest level of content in fish and the original original Japanese recipe. The high quality surimin style of crab joints is the result of many years of experience and a true commitment to the highest standards. We create our products with passion and combine them with modern technology.

Nutrition information table. Ingredients in bold. Contains grains containing gluten. Once opened, store in the refrigerator and consume within 24 hours. The above data has been prepared to help you choose the right products. Products and their ingredients are subject to change.

Returning from the store, he said that he did not find the crab, but he bought 6 packs of crab sticks, which is actually almost the same as the crab. Those who knew were silent, those who did not know were delighted. Thus, the theme of the next test was born.

Japan can be considered the birthplace of crab sticks, where in 1973 a product called Kanikama appeared, made from surimi. We decided to find out what is hidden under the name "surimi", and found on the Internet that this term refers to fish waste - small, damaged and other fish. A thorough study of the packages finally convinced us that crab sticks, contrary to the name, do not contain any crab meat at all, no pomace from crabs, not even a hint that a crab was wormed among the waste of the fishery.

You should always read the label before drinking or using a product and never rely solely on the information provided here. For all other products, contact the manufacturer. This information is provided for personal use only.

They look and probably taste like dead minnows! I like to drown mine in seafood sauce so they don't really taste good. Brought the previous recommendations, but they are still tasteless. To be honest, we thought they had very little taste and were disappointed.

Reminds me of the old guinea pig joke. “You don’t know how to swim, you have never been to the sea - why did they call you marine? “I drowned three times.” Probably, a similar story happened with surimi sticks.

So, from the store, our young naturalist brought the following types of crab sticks:

1. Snow Crab by VICI
2. Crab sticks from VICI
3. Crab sticks "Bremor"
4. Crab sticks "Bay of abundance"
5. Crab sticks "Sea Castle".
6. Crab sticks "Little Coraya" (Coraya)

Will not buy again and will stick to the main ranges. They deserve every 5 star review they have received. They are really taller and they are not much more expensive. These are by far the best crab sticks we have tried. Of surimi, we know little for the sake of a too vague law and companies that are not interested in deepening the subject. The legislation does not establish a minimum quantity of fish or quality in particular. For this reason, surimi is considered an ingredient in its own right, rather than a food preparation based on cellulose and other substances.

Snow Crab by VICI

These crab sticks were produced by Vichyunai-Rus LLC in the Kaliningrad region, Sovetsk, literally 50 km from the Baltic Sea.

A package weighing 150 g cost 62 rubles. 70 kop.

Ingredients: minced fish surimi, water, starch, sugar, salt, egg white, egg yolk, food additives: flavor identical to natural crab, dyes: carmines, paprika oil resins. Does not contain GMOs.

The label should appear next to the trade name "surimi" in the list of ingredients. You can also specify the types of fish used by entering a percentage. This will eventually become clear, eliminating the misunderstanding that turns "surimi" into an ingredient, when in fact it is a real food preparation consisting of starch, an additional flour.

“In the past, surimi was made from valuable fish like Alaska or Pollak,” continues Tepedino, “which gave a very different flavor and consistency to the current recipe, sourced from less valuable but cheaper fish. The heavy use of salt and flavor enhancers such as glutamate serves to add flavor to a virtually tasteless product. In many cases, no minimum amount of crabs or crustaceans is allowed to ensure the marketing of kosher food, as Jewish observers cannot consume crustaceans.

Shelf life - 75 days, it is allowed to store at temperatures from 0 to + 5 C.

The opinions of the testers differed greatly, someone liked them very much and they gave 5 points (they were ladies), but the male part gave 1 or 2 points. The total average score is 2.6.

The sticks were juicy, but too soft, they do not hold their shape well. Salted moderately. They can be used as a snack, but they are unlikely to be used for stuffing.

Thus, surimi has become a product of poor marketability, while in Japan the traditional dish is traditionally eaten on New Year's Eve. The quality of surimi must be packed with suitable and very fresh fish species, pulp kneading and baking. If done in the classic way, processed fish is a protein-rich dish and low in fat. In reality, the one sold in Europe resembles the original version, both in taste and consistency. Of course, this is a microbiological product that is safe, but very different both for the method of preparation and for the ingredients and the amount of fish used.

Crab sticks from VICI

The manufacturer is still the same - Vichyunai-Rus LLC from the Kaliningrad region, Sovetsk.

A package weighing 240 g costs 40 rubles. 50 kop.

Ingredients: minced fish surimi, water, starch, vegetable oil, sugar, salt, egg white, food additives: flavor identical to natural crab, dyes: E120, E160c, E171, flavor and aroma enhancers E621, E627, E631, thickener E407. Does not contain GMOs.

Snow Crab by VICI

Now sushi popper, surimi steak has appeared in the American market to eat on the street. Surimi is one of those foods that is perfect for a summer dinner, it is quick to prepare, has an exotic look, tastes good, and is consumed cold. But there is something that many consumers do not know. What we call surimi is a product associated with a Japanese tradition where "table fish" has been consumed for centuries. Over the past 30 years, land fish have spread throughout the world through industrial production.

The shelf life is already much longer - 18 months, but it can be stored at a temperature not higher than -18 C.

Estimates by natural scientists were set equal, as a result - 3.1 points. Most of the ladies noted that they did not spare the salt.

The sticks themselves are quite elastic and juicy. And the salad can be made and stuffed.

Crab sticks "Bremor"

The one sold in Italy is made in the form of colored cylinders, orange on the outside and white on the inside. The appearance is very pleasing and, reading the ingredients list, it is noted that these are layers of fish pulp - real surimi - rolled up and held together by thickeners and other components.

For this reason, in many cases it is difficult to identify the species, also because the compound is often obtained from industrial waste or waste, which during the production process is crushed, pressed and mixed with various substances that are slightly similar to them. When the box is opened, the surimi appears like a crab surrogate and makes it possible for the taste to be tamed by the aromas.

Producer: JV "Santa Bremor", Brest.

For a package weighing 200 g, we paid 27 rubles. 50 kop.

The composition simply amazed us with the number of ingredients: minced fish surimi, thickeners potato starch, wheat E1442, egg white, soybean oil, crab flavor identical to natural (flavor enhancers: monosodium glutamate, sodium ribonucleotide, xanthan gum thickener, preservative E202), emulsifier E322, sugar , salt, soy protein emulsifier, multifunctional mixture (acidity regulator E450i, calcium sulfate complexing agent, sodium alginate thickener, emulsifier E470a, carrageenan thickener), dyes (natural food: carmine, paprika extract), sugar color, antioxidants, titanium dioxide, water.

There are many options on the market: the most common are chelated surimi, smoked salmon and so-called sea slices. Companies love this product because it allows them to use cheap fish, giving them the appearance of quality products such as crab or other crustaceans, so that about 2% of the world's fish turn into surimi, according to the American blog Fusukate. The product is packaged in two seasons: fish-based semi-finished products are cooked directly on the ships, then frozen and transported to land to complete the processing.

Lettering - Does not contain GMOs! - not found.

Despite such a "sheet", these crab sticks received the highest average score - 4.0.

Shelf life is 18 months, it is necessary to store at a temperature not higher than -18 C.

Crab sticks "Bay of Plenty"

As it turned out upon closer examination, these crab sticks are also produced by the Santa Bremor joint venture in the city of Brest.

Harm of crab sticks

Saltwater fish labeling ingredients offers ready-made surimi in brine made from bullion and catfish. From a nutritional point of view, surimi foods are poor in fat, but rich in sodium, and the protein content is quite low. It seems that the economic benefit for consumers is not so obvious.

This is done by removing the bone, skin, and grinding meat from raw white fish in a separator. It is rinsed thoroughly to remove grease and remove all tastes and odors from the flesh. Most of the nine products tested come from cobalt, three of which are from Asia.

Another brand, the cost is slightly lower - 20 rubles 90 kopecks. for 200 g, but the composition is almost the same, there is a mark - it does not contain GMOs.

Ingredients: minced fish surimi, thickeners potato starch, wheat, wheat flour, egg white, sugar, salt, soybean oil, crab flavor identical to natural (flavor enhancers sodium ribonucleotide, thickener xanthan gum,
preservative E202, emulsifier E322, thickener carrageenan, multifunctional mixture (acidity regulator E450i, complexing agent calcium sulfate, thickener sodium alginate, emulsifier E470a), flavor enhancer: monosodium glutamate, dyes (natural food: carmine, paprika extract, thickener xanthan gum, preservative sorbate potassium, antioxidants ascorbyl palmitate, alpha-tocopherol), titanium dioxide, water.

The manufacturing process of the resulting nutritional value is adversely affected by added flavors, starch, egg and soybeans, and vegetable oil fats. In addition to fish, starch, beans, and vegetable oils are added to the crab sticks, providing the binding shape and desired gelatin consistency.

The crabs did not contain any product

A small amount of meat can be used to create crab flavor, but we haven't encountered any of the competing products, he adds to Hoffman's process. If crabs do contain crabs - just in flavor - they should be highlighted on the packaging.

Is there a legitimate question? Why cheaper? Even lower than the percentage of surimi?

And although there is plenty of “chemistry” in them, crab sticks from the “Bay of Plenty” received 2.9 points and entered the “top three” of leaders. The taste is standard, we even find it difficult to comment.

Crab sticks "Sea Castle".

Crab sticks from VICI

Crab meat is considered a real treat. In addition, it is low calorie, which is why several experts recommend to reduce the diet. On the shelves, however, you will usually find a substitute - crab sticks made from fish meat. When you take a close look at the packaging of the crab box, you will probably notice that they are referred to as "surimi". This is a Japanese term for a traditional dish.

Surimi is most often made from cod and hake species, sometimes from seafood meat and conger eels. The fish is processed in the following way for surimi: milk, leaching and drying to remove excess water. The goal is to get a paste that can easily be molded into different shapes - crab sticks for example. In order not to lose formability, it cannot be used without sucrose or sorbitol, starch or oil is added, or crab sticks get the right shak. Finally, on the surimi wrapper of crab sticks, we see that they do not even contain fish meat - most often about 50 percent.

The manufacturer is the Sea Castle plant, Moscow.

These are the cheapest crab sticks on our list. 240 g for 34 rubles. 60 kopecks. with the longest shelf life - 24 months.

Ingredients: minced fish surimi, water, starch, vegetable oil, salt, sugar, crab flavor identical to natural, dye E160C. Does not contain GMOs.

These sticks became a clear outsider and received 2.3 points. And they were also marked as the driest.

On the packaging we can see the following description: Cranberry with crab flavor with sugar and sweetener. Below is a long list of product ingredients: fishmeal, wheat starch, vegetable oil, soy protein, salt, sugar, sorbitol, monosodium glutamate, cochineal, spices and flavorings, etc. suffice it to add that China is the country of origin.

Products were purchased from the assortment of a general hypermarket in the style of "everything with the word crab". However, in Europe and the United States, surimi is served as a substitute for crab or shrimp. Real crab cravings are catching up with growers using additives like shrimp, which are essentially an artificial craving flavor. On the shelves of Czech stores, we most often meet with surimi in the form of frozen crab sticks or in crab salads. If you want to avoid these substitutes and don't end up with crab meat that a crab has never seen, read the food packaging information.

And here is the leader of our hit parade in terms of cost. 171 rubles! for 190 g sticks and 20 g mayonnaise.

These crab sticks were made in France by an enterprise of the BONGREN group.

All 20 sticks are neatly packed in pairs and a small jar of mayonnaise is included separately in the package.

What to look for when buying crab sticks?

For example, a manufacturer cannot designate surimi salad as "shrimp salad". As a rule, the manufacturer reveals the whole truth, for example, crab sticks refer to the presence of only crab flavor. Recently, red paint, which is made from the nocturnal scorpion beetle, has been especially popular.

Real crab to see

• Composition of the product.
• Take your work and turn the lid.
• Just a few seconds and find out if crab sticks are made from crab or fish.
• Beware of additives.

The composition of the fish is indicated, which our manufacturers do not have.

Ingredients: fish fillet 38%, water, rehydrated egg white, potato and cereal starch, rapeseed oil, natural crab flavor, sugar, stabilizers: sorbitol, polyphosphates, salt, monosodium glutamate flavor enhancer, natural dye - paprika extract. Proud inscription - WITHOUT PRESERVATIVES!

The reason is the same as for other substitutes - the price. If you've ever had a feast at a real crab restaurant, you can get an idea of ​​the price. And the truth is that a Czech consumer complaining about supermarket flyers would hardly have gone deep into his pocket.

Getting a real crab is next to impossible - at least I haven't had the chance yet. If you find a real crab in online stores, you will be very good. And so we can only envy the states that have access to the sea. Or just wait for the holiday, where we can taste the real crab that was on the beach early in the morning. We got it while visiting friends in Oregon.

Shelf life 3 months, can be stored at temperatures from 0 to +3 C.

The beautiful packaging made an impression on absolutely all naturalists, but not many were satisfied with the taste, as a result - 2.4 points and the penultimate place.

Let's sum up.

Good day to all. I want to tell you about Vichi crab sticks. It is something.

The crab smells great - and how it tasted! When the Japanese talk to surimi, the crab stick doesn't think about it, but its most important ingredient is minced meat paste. This is done by removing raw white fish meat in a bone separator, the skin and mash are softened. It is then washed thoroughly to remove fat and remove all taste and flavor. The final step is to pressurize the refined raw materials into a final paste and add phosphates and sorbitol to protect the muscle proteins from frost damage.

Crab sticks "Sea Castle"

In addition to fish, crab sticks add water, starch, protein, and vegetable oils to provide the shape of the rods and the desired gelatin consistency. Of course, there are delicious ingredients too, because surimi is inherently tasteless and odorless. Crab meat is a food allergen and as such should be listed on the ingredients list so that consumers can easily identify it. Most white fish in surimi sticks destined for the European market come from the Baltic countries of Lithuania and Latvia.

It's just a godsend that the word crab sounds in the name, but in reality you won't find it there. It's a pity. It's just like artificially made from surimi protein or just minced meat of white fish, or rather minced meat. The color can only remind you of something. Like a crab claw no more.

They appeared, or rather the name in 1973 in Japan. And then gradually to distant countries. Of course, their taste is simply gorgeous and gives you the opportunity to turn on imagination in cooking. They are fried and eaten as they are bought.

Since I am a lover of salad with crab sticks, I buy them quite often and I can’t say that some of them just let me down and the salad was just terrible. But when I tried Vichy crab sticks, yes ...

Even when buying, I noticed the inscription juicy, they turned out to be like that. The manufacturer writes that they contain 30% surimi and there are no Eshki so familiar. They just became a shaft in different manufacturers. The composition on the package says surimi, water, vegetable oil, wheat starch, sugar, salt, egg white, and only food additives. Unfortunately, they forget to put crab meat in crab sticks, but still the name is not changed.

The calorie content of sticks per hundred grams is 73 kcal.

Another positive opinion can be said about the packaging itself, they are simple in appearance, but still there is something that distinguishes them from the rest. Opening them is simple and easy. Pull only worth the corner. Ready.

In the end, I can only say that Vichi crab sticks are very tasty. Perfect packaging, each stick is separate and still juicy. After all, now more and more you can buy not the same quality and taste as you would like. I buy quite often and if you decide so, you can safely choose. They make a great addition to a meal. And always before you buy something, look at the composition, it can tell you a lot. All the best. Bye.

Good day to all. I want to tell you about Vichi crab sticks. It is something.

It's just a godsend that the word crab sounds in the name, but in reality you won't find it there.

It's a pity. It's just like artificially made from surimi protein or just minced meat of white fish, or rather minced meat. The color can only remind you of something. Like a crab claw no more.

They appeared, or rather the name in 1973 in Japan. And then gradually to distant countries. Of course, their taste is simply gorgeous and gives you the opportunity to turn on imagination in cooking. They are fried and eaten as they are bought.

Since I am a lover of salad with crab sticks, I buy them quite often and I can’t say that some of them just let me down and the salad was just terrible. But when I tried Vichy crab sticks, yes ...

Even when buying, I noticed the inscription juicy, they turned out to be like that. The manufacturer writes that they contain 30% surimi and there are no Eshki so familiar. They just became a shaft in different manufacturers. The composition on the package says surimi, water, vegetable oil, wheat starch, sugar, salt, egg white, and only food additives. Unfortunately, they forget to put crab meat in crab sticks, but still the name is not changed.

The calorie content of sticks per hundred grams is 73 kcal.

Another positive opinion can be said about the packaging itself, they are simple in appearance, but still there is something that distinguishes them from the rest. Opening them is simple and easy. Pull only worth the corner. Ready.

You can make a wonderful salad or some unusual snack from Vichi crab sticks, they are tasty in their simple form and do not require anything extra. Still, it’s much better to buy Vichy, which are not expensive, but are packaged perfectly. After all, they are not frozen. And the view is always appetizing. The wand can be easily deployed and come up with something special. Just look at how many recipes there are from such a delicious ingredient.

In the end, I can only say that Vichi crab sticks are very tasty. Perfect packaging, each stick is separate and still juicy. After all, now more and more you can buy not the same quality and taste as you would like. I buy quite often and if you decide so, you can safely choose. They make a great addition to a meal. And always before you buy something, look at the composition, it can tell you a lot. All the best. Bye.

The first crab sticks were invented by the Japanese. It happened back in 1973. The product was called Kanikama and was compressed fish waste. In Russia, similar products appeared a little later. This product is currently marketed under various brand names. But the mass buyer is most familiar with Vici. To have an idea about this product, you need to learn about it as much as possible.

Manufacturing process

A product similar to modern crab sticks was produced in the Soviet Union in Murmansk back in the eighties. Then, according to GOST, it was a pressed minced meat made from fish and shrimp raw materials with the addition of aromatic and flavoring additives, as well as various food colors. Today, the popular Vici crab sticks are produced using almost the same technology.

The whole process consists of several stages:

1. First, in the seas of the basins of the Pacific and Atlantic oceans, fish such as hake, blue whiting and pollock are caught.
2. Then the raw material is subjected to special processing and washing. The result is minced meat "surimi". The unusual name of the semi-finished product is taken from the famous Japanese dish, which is prepared by freezing and then grinding shrimp or white fish meat.
3. The resulting jelly mass is first frozen, and then the necessary additives are added to it, and by mixing everything is turned into a homogeneous mixture.
4. On special installations, it is rolled into a layer and treated with steam.
5. The cooled sheet material is twisted in the form of a roll, and then it is cut into individual blanks, after wrapping it in a film.
6. Sticks fall asleep in polymer packages.
7. In vacuum installations, air is pumped out of them, and then sealed.
8. After that, the product is pasteurized.
9. Further, the finished product goes to freezing (minus 18 degrees).

And after that, Vici crab sticks go to retail outlets, and from there - to the consumer's table.

Practical use

Each food product has its own area of ​​application. This is due to its features, properties and taste characteristics. Vici crab sticks are most often used to make wonderful rolls, light and fragrant sandwiches, as well as all kinds of salads. In addition, pieces of tender pressed minced meat are sometimes baked in batter. It turns out an original product like a hot sandwich. Although it will also be quite tasty when cold. In some cases, crab sticks are used as the basis for stuffing. They wrap all sorts of fillings. Such products are ideal for receptions as a light snack. Sometimes, on the contrary, sticks as part of a complex mixture are wrapped, for example, in pita bread. Experienced housewives know how to cook wonderful cutlets from ordinary crab sticks by mixing the chopped semi-finished product with grated cheese and semolina. Children like these products very much. Yes, and any adult will gladly agree to please himself with a couple of fragrant cutlets as a light breakfast. Some craftsmen even make cold soups from them. It all depends on the desire, skills and flight of fancy.

crab meat

On store shelves in familiar packaging, you can sometimes find a product called "crab meat". What is it and how does it differ from the usual for all sticks? Many people think that there is no difference between these products.

There is an opinion that crab meat is the pieces that remain in production after cutting the twisted tourniquet into sticks. In fact, such a product can be considered a waste product. But manufacturers do not agree with this. According to them, the mixture for the production of such meat contains broth. As a result, the finished product is softer and juicier. Indeed, it used to be so. Pieces of meat in vacuum packs have always seemed to taste more tender and fragrant than dryish sticks. Now the quality of both products is almost equal. At least that's what consumers think. Therefore, for salads and other dishes where it is required to grind the components, it is meat that is bought, since in stores it, in addition to everything, is sold at a lower price.

Manufacturing company

Who produces the famous Vici crab sticks? The manufacturer and owner of the already well-known brand is the Lithuanian company Viciunai. It was formed in 1991 immediately after the collapse of the Soviet Union. The main office of the company is located in the city of Kaunas, and the main production workshops are located on the territory of three former republics: Lithuania (the city of Plunge), Estonia (Tallinn) and the Kaliningrad region (Sovetsk). Most of the company's products are exported.

For many years of work, the company has been closely cooperating with more than 36 countries of the world. Currently, its representative offices are located in Estonia, Russia, Latvia, Kazakhstan, Ukraine, Poland, the Czech Republic and Belgium. In addition to the popular crab sticks, many other products are produced under Vici: frozen and smoked fish, as well as various products from "crab meat" (claws, sausage). Over 25 years of fruitful work, the Vici brand has become an undeniable benchmark of quality and exquisite taste, and the company itself is recognized as the largest producer of surimi, fish cooking and various seafood in the world.

Composition of the product

Thousands of people buy original red and white seafood in stores every day. Most of them, of course, know that there are no crabs in it. But this does not make the desire to eat it disappear. However, many are still interested in what Vici crab sticks are made of. The composition of this complex product is quite diverse.

In addition to surimi (minced fish), it includes: water, vegetable oil, salt, starch, egg white, as well as food additives:

• dyes (E120, 160c, 131);
• flavoring "crab", identical to natural;
• thickener (E407);
• aroma and taste enhancers (E621, 627, 631).

A rich set of chemical components once again confirms the common expression among the people that not a single crab was harmed during the production of sticks. Yes, and it is difficult to talk about fish as such in this product. After all, as you know, surimi is made from waste, so it’s not even worth talking about some kind of taste or benefit. But this does not stop buyers who are happy to purchase a popular product, focusing solely on its name.

natural supplements

Among the rich assortment of products of a well-known company, there are also such specimens that you should pay closer attention to. This is a novelty of the Vici brand - crab sticks with natural crab meat.

There is really no cheating here. It does include some crab meat. True, it cannot be said that this is very much reflected in his taste. Although there is still a light, but rather pleasant aroma of shrimp. But the price of such a product is 2-3 times higher than usual. Nevertheless, the presence of such an additive makes many people opt for this particular product. Of course, after all, any buyer subconsciously strives for something natural. And it does not matter at all how much of this precious component is contained there. To increase demand for goods, the manufacturer makes an appropriate inscription on the packaging, which, of course, attracts the attention of the buyer. Information works like additional advertising and leads to the desired result in the end.

Buyer opinions

Nowadays, there is probably no such person who has never tried Vici crab sticks. Reviews about this product, however, are mixed. The vast majority of buyers confirm the good quality and good taste characteristics of the product.

Typically, these sticks have an elastic juicy texture and a pleasant delicate smell. But sometimes there are packages in which the products practically crumble in the hands from lack of moisture. In addition, in recent years, complaints of poisoning after eating dishes that included Vici sticks have become more frequent. This circumstance forced representatives of Roskontrol to study the products of a well-known company more carefully. The results were disappointing. For a number of indicators (an underestimated amount of protein, as well as the presence of chemical additives not declared in the composition), some product names were blacklisted and banned for sale in Russia.

Energy value of the product

According to nutritionists, one should not talk about any special benefits of crab sticks. True, fish raw materials are used for the manufacture of this product.

But manufacturers do not specify that surimi at the factories is not made from fish fillets of fresh catch, as it should ideally be. As a rule, frozen products or production waste in general are used. They are thoroughly washed to remove black films, bones and other substances. As a result, a light-colored elastic minced meat with a high gelling ability remains. The finished product is obtained after adding the rest of the ingredients according to the recipe.

What is Vici in this case? Depending on the specific product, it can be 69-139.7 kilocalories. Basically, it's quite a bit. Reduced calorie sticks are most suitable for daily use, as they contain a higher percentage of minced fish. Accordingly, in such products there is less harmful "chemistry". It is these instances that should be given preference.

Having sent the editor-in-chief of Uralweb on vacation to Turkey, the rest of the naturalists became sad. Everyone also wanted to sit on the seashore, look into the distance and eat lobster, lobster or crab. And do not write any checks.

Why don't we eat crab? - we thought, and sent the youngest naturalist to the store.

Returning from the store, he said that he did not find the crab, but he bought 6 packs of crab sticks, which is actually almost the same as the crab. Those who knew were silent, those who did not know were delighted. Thus, the theme of the next test was born.

Japan can be considered the birthplace of crab sticks, where in 1973 a product called Kanikama appeared, made from surimi. We decided to find out what is hidden under the name "surimi", and found on the Internet that this term refers to fish waste - small, damaged and other fish. A thorough study of the packages finally convinced us that crab sticks, contrary to the name, do not contain any crab meat at all, no pomace from crabs, not even a hint that a crab was wormed among the waste of the fishery.

Reminds me of the old guinea pig joke. “You don’t know how to swim, you have never been to the sea - why did they call you marine? “I drowned three times.” Probably, a similar story happened with surimi sticks.

So, from the store, our young naturalist brought the following types of crab sticks:

In the end, I can only say that Vichi crab sticks are very tasty. Perfect packaging, each stick is separate and still juicy. After all, now more and more you can buy not the same quality and taste as you would like. I buy quite often and if you decide so, you can safely choose. They make a great addition to a meal. And always before you buy something, look at the composition, it can tell you a lot. All the best. Bye.