My cooking and ingredient knowledge got ahead of me last month when I posted the following surimi recipes:
I sat at lunch yesterday with my mother and 4 of my sisters discussing what “surimi” was. “It’s fake crab meat made with a white fish like pollock or hake”, I told them. “Ohhhh, so surimi is imitation crab meat”, one sister replied. DIONG – Lightbulb moment. On this blog I used the word from borrowed from the Japanese language – surimi- instead of a term we all might be more familiar with – imitation crab meat. I apologize if this confused anyone. The recipes are tasty none the less.