Why have sushi restaurants stopped using imitation crab sticks in favour of imitation crab mix?

15 comments

1. Where? I haven’t seen that. Surimi sticks are still used in the cheaper sushi places.

2. It’s a preference, really. Personally, the sticks scream cheap to me, even though yes I know imitation mix is still imitation. Also the shredded stuff allows for mayo to be mixed in which is tastier end product, imo.

3. I don’t agree with your premise. Sushi places shred surimi sticks for certain dishes such as kani, or crab maki rolls.

4. It’s the same thing, one whole and one pulled apart. It’s actually quite fun filling a bowl with the sticks and pulling them apart with your fingers to make spicy “Krab”.

5. Same thing. Fish hotdogs.

6. I know in the NE USA there was a pretty big shortage for awhile!

7. If anything, there’s more of that nasty shredded mayo crap now more than ever. The fake crab is delicious, but people are all about mayo and cream cheese being on everything. Make your customers happy, earn money, that’s it. I’m making the fake crab sticks at home as a snack. No way they need to be on the menu at normal sushi prices.

8. If ever a sushi restaurant gives me surimi nigiri, I 86 them forever.

9. Probably easier to mix with mayo which is delicious and I’ll assume also more cost efficient in this economy. Once you shred them, you can portion them into more rolls instead of having to use the whole stick per roll.

10. Sushi chef here :

    Crabstick have different brand and prices , from cheap to slightly more expensive

    I found out Osaki brand is the best one overall

    Now it’s in own form it’s the best snack to have for kids / topping for any dish …

    Crab mix is basically shredded or chopped , and mix with restaurant spicy mayo or mayo mix

    Each try to make it tastier, and what’s more tasty than mayo mix with sesame oil / sriracha / chives etc
    ( it’s actually the best filler for sushi rolls )
    Best way to make cheap rolls and sell it to make high profit

11. Shredded krab salad (or “mix” as you called it) **in my opinion** is an improvement over plain krabstick.

    1) Krabstick is rubbery and does not resemble crab. Shredding it makes the texture better and more natural-feeling.

    2) Krabstick is over-sweet and bland. Saladifying it lets you add condiments and seasonings to improve the flavor.

    Disclosure: I hate all surimi, even the narutos in ramen. I really cannot stand the flavor and mouthfeel of reconstituted fish-and-egg rubber. But I tolerate it in shredded “krab salad” form. Maybe other people lean the same way?

12. It depends on the use. The shredded mix is better for making salads, and the sticks are good for nigiri or California rolls. I’ve put spicy California on the menu and used the shredded mix. But they’re not all created equally

13. Given that food cost is so out of control due to inflation, restaurants now are more likely to serve it shredded as a mix such as in pic 2, because it can be stretched.

    Note you show two different styles. If you want it whole like pic 1, ask for nigiri.

14. Ef em both. Something changed early COVID and now all the grocery stores by me switched to like 90% imitation crab and tempura shrimp for the bulk of the recipes and the actual fish is in the 15+ packs or 30+ platters only. I also haven’t seen any tobiko or unagi in a minute

15. Any good sushi restaurant shouldn’t use this shit in any form. It’s great in grocery store/gas station rolls, that should be the extent of it.