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Do you eat sea legs?

Discussion in 'Off Topic [BG]' started by unbasslichkeit, Aug 14, 2007.

  1. These are the rubbery kind of fake crab legs made of processed unknown seafood. Eat with melted butter; you will need it.

    When I was in a country-rock band in the 90's I used to play an American Legion up in central PA, and they had them on the bar food menu. They gradually became a tradition.
  2. Chriss62


    Jul 24, 2000
    Austin, Texas
  3. Thor

    Thor Gold Supporting Member In Memoriam

    They are made from Alaska Pollock, the world's largest
    ocean biomass, harveseted in the Gulf of Alaska and the
    Bering Sea.

    There are three categories of products produced from
    the Ak Pollock catch, processor blocks cut into portions
    (Burger King Fish Sandwich), frozen fillets (Wisconsin
    Friday Night Fish Fry, Fish and Chips) and processed surimi
    paste then extruded into different products with different
    flavor profiles. The most commonly sold products in the West
    are imitation crab legs (surimi sticks) and imitiation flake crab
    meat. 'Sea Legs' is actually a copyrighted brand name like 'Coca-Cola'.

    This article is actually reasonably accurate.

    Its a very mundane, inexpensive, highly processed
    food protein containing significant amounts of salt, sugar, sorbitol
    artificial flavors and coloring.

    Just eat regular decent fish fillets and skip all the additives,
    IMO. Add some fries and vinegar.

    My personal faves: Haddock, Cod, Halibut, Wahoo,
    Snow Crab, Maryland Crabs, King Crab, US Gulf White
    and Brown Shrimp, Steamers, Littlenecks, Mussels and Oysters.

    Bon Appetit!
  4. Yuck! Although when I was a kid I preferred the fish fillet sandwich over the burger. Never eaten it on purpose anyway.

    When I go for fish I buy the real deal. Fresh, never frozen in a box. Go visit you local fish monger, just don't buy the floaters. ;)
  5. Thor

    Thor Gold Supporting Member In Memoriam

    When you were a kid, BK had a 4 oz COD sandwich. They
    now sell a 4 oz Ak Pollock sandwich. HUGE difference in
    raw material quality (cheaper food cost, needless to say).
    The Cod sandwich was excellent.

    Nothing like a food company run by accountants to make
    the finished product consistent. Consistently inferior, that is.
  6. Asomodai


    Jan 21, 2006
    London UK
    Well i am a licensed Fishmonger. Never trust what the ticket says on the counter when it says "Not previously frozen" Allways ask the Fishmonger if it can be frozen.

    In England its law to change the placetickets if the product has been previously frozen, but alot of fishmongers ignore it.

    Personal faves include, Plaice, Raw Oysters, Smoked Cod, Kippers, Tilipaia (The Fish That fed the 5000 supposedly) Red Snapper, Barrumundi (Becoming more popular in england because instead of having to import it frozen from Australia (At a huge expense) Its starting to be famed here using state of the art barramundi farms.

    So yes... I like my fish :)
  7. Lazylion

    Lazylion Goin ahead on wit my bad self!

    Jan 25, 2006
    Frederick MD USA
    Pitched one right in Thor's wheelhouse, didn't you! :p
  8. Bryan316

    Bryan316 Inactive

    Dec 20, 2006
    Never eating that crap again. UGH.

    I'm sticking with my cheesesticks and ranch dressing, thank you.
  9. Asomodai


    Jan 21, 2006
    London UK
    Well at the end of the day, Cod is an endangered species. Its hard to come across anymore. Trust me, Within 2 years time, My fishmongers will stop selling cod due to the scarecity of it.

    In the past two years We have banned the sale of Skate and some other flat fish or we would be responsible for killing off the species.

    As a Fishmonger myself i find it sad that its the case (I love skate) That popular fish are getting rarer. But when BK changed to pollock it probably was because Cod is so fricken expensive now. Its going to be as expensive as wild Salmon was before farming kicked off.
  10. Eh, if you want good crabs, then eat the local Maryland crabs when they're in season (which is right now :D ), or those crabs that come from the Lousiana/Texas shores. Both are class A crabs.
  11. Lazylion

    Lazylion Goin ahead on wit my bad self!

    Jan 25, 2006
    Frederick MD USA
    +1 crabs, yum! :cool:
  12. Isn't fish thrown on ice and pretty much frozen when it comes into port? Or is it only when they are far off shore?
  13. Asomodai


    Jan 21, 2006
    London UK
    Depends on the boat itself, not all boats have Freezers or Ice capabilitys.

    Frozen Cod is no different from Fresh cod in taste tbh. The consistancy is obviously different, But for taste its all in the mind.

    Although I have only had my license as a Fishmonger for 4 years ( I am 22) I can never tell the difference. Much like the Penn and Teller Mineral water experiment. If you didnt know if you were given frozen cod or fresh cod. You couldnt tell the difference in taste (Though i could tell which is which by looking at it).

    The majority of Cod is frozen, Only a very very small amount goes out fresh for counters and pre-pack goods.

    Also it depends alot on your country and the country of origin. In England, Since the North sea Cod deposits dried up, We have to import from Iceland (Who are deluding themselves into telling them they have plenty of COD when they actually have very little left) So alot of it HAS to be Frozen or else it would just go out out of date.

    Edit: If Cod wasent frozen then we would probably have decimated Cod stocks to ruin YEARS ago. We would have thrown out alot of the Fresh cod and kept overfishing when we wanted more, Freezing Fish is REALLY important to the industry and thats where most of the money and profit is made. I estimate its been about 2 years since my counter has had a steady supply of Fresh Cod/Haddock, 95% of the time its been previous frozen and thawed out. And its been 3 Years since i had any Fresh Plaice at all.

    Another Edit: So technically Frozen Cod can be far fresher then counter cod (Which could have been frozen and thawed) Allways check the label, And if in doubt ask your fishmonger.

    In some cases Fresh Cod is actually older then frozen. It can take a couple of days for fresh cod to get to a counter or supermarket, And even then most cod has a three day life on an open counter. Whereas Frozen Cod is usually frozen on a boat or at the docks, Which completely stops the degradation. So when you thaw it out at home its probably fresher then Fresh cod.
  14. Thor

    Thor Gold Supporting Member In Memoriam

    That is true in the North Sea for Atlantic Cod (Gadus Morhua).
    The North Sea fishery has been poorly managed at best.

    Other Cod stocks have been managed sustainably, both
    in the 200 mile Icelandic limit and the stocks co-managed
    by the Norwegians and Russians in the Barents Sea. True,
    the Icelanders have reduced the Cod quota from 200,000 MT
    to about 133,00o0MT for the fishing year 2008. But Cod in
    not 'endangered' there, per se. Nor are they deluding themselves,
    based on my 35+ years in the industry, and the connections I have
    with both the Marine Research Institute and Fishing Industry Institute

    Agreed, at USD 5100 MT, frozen H+G cod is at an
    historical price high, with no price relief in sight for
    the species.

    Pacific Cod (Gadus Macrocephalus) is currently in fair
    supply in a well managed fishery. The quality is not the
    same as Atlantic though, thus bringing a lower price.

    I agree that fresh cod, if it is not dayboat production can often
    become an inferior product based upon days at sea, and is heavily
    influenced by how well it is handled, iced and so forth. Ice melting washes
    the fish, and poor icining contributes to histamine formation in the flesh, leading
    to off odors and ammonia odors.

    Chunk, the ice (at 32 degrees F') does not have the thermodynamic
    capaicity to remove enough heat from wet fish to freeze it. To do that,
    blast freezers operating at -40 F, using either plates or IQF tunnels are required
    for a good process. The more quickly food is frozen, the smaller the ice crystals
    and the less internal damage there is to the muscle.

    Ultimately, Frozen at Sea technology is delivering the best result in quality
    to diverse global markets in today's world.

    The bulk of the products we import are delivered in headed and gutted form
    from Norway to China, where they are further processed, filleted, skinned, portioned
    and packed and sent on to the US market.

    We compete on the global market for raw material availability, which means
    that I compete with our fishmonger, his bretheren, salt fish producers, packers
    of all kinds, refreshers (thawers) in Europe, the UK, Canada and the
    Mediterranean for access and availability of these stocks.

    Needless to say, it is a fascinating business.
  15. Baryonyx

    Baryonyx Inactive

    Jul 11, 2005
    Marathon Man
    It's all about the cod war! :meh:

    But no, I don't eat crab sticks, they're minging.
  16. Nappa


    Dec 20, 2006
    Fargo,North Dakota
    The fake crab legs we get around here say they are made out of salmon, they were good.
  17. Baryonyx

    Baryonyx Inactive

    Jul 11, 2005
    Marathon Man
    I dunno, crab sticks are just a "bottom of the barrel" type food. If you're eating them you've hit rock bottom I think (at least in Newcastle).
  18. Mark Wilson

    Mark Wilson Supporting Member

    Jan 12, 2005
    Toronto, Ontario
    Endorsing Artist: Elixir® Strings
    I had Canadian Snow Crab Legs for the first time the other day.
    They were just incredible. It took me a while to get over the fact I was breaking the shell of an animal. Still feels weird.
  19. Asomodai


    Jan 21, 2006
    London UK
    Interesting thing being, Its poorer quality, But i find the texture is more firm. But its really expensive over here due to the cost of getting it in the UK. More expensive them icelandic.
  20. Thor

    Thor Gold Supporting Member In Memoriam

    This is true. If it is 2x frozen, the skin side can get VERY
    rubbery. We usually have the product deep skinned to avoid

    The Icelanders have just increased their FAS prices very sharply here as t
    hey get a better return in the UK with the
    weak dollar. The are up to about 5.50 - 5.60 US per pound
    FOB Port. 1 x frozen Pacific Cod fillets are TOS until end of
    August when B season production comes down from
    Alaska. I expect fillets to sell between 4.00 to 4.20 FOB Seattle.
    Container freight to UK is .10, but most UK importers
    prefer to buy USSR FAS H+G fish and bring the containers
    to Hull or Grimsby and process there. H + G Pac prices I have
    heard run USD 4500 MT in China right now, so only 14%
    less than Norwegian fish.

    Very high market.

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