Fish? Absolutely, that's the foundation. Typically, it's blue whiting, Alaska pollock, or sea bream. Freshly caught, it's processed right on factory ships into a fish purée known as "surimi base."
What else goes in? Once ashore, egg whites are added for better texture, along with flour, a small amount of oil (surimi is relatively low in fat), salt (sometimes excessively), stabilizers like sorbitol, and flavorings—since the base fish lacks strong taste. Ultimately, the surimi you buy contains at most 40% fish.
Chemical-laden or healthy? Most surimi sticks have no actual crab—just a "crab flavor" aroma—and the color comes from paprika.
Which to choose? Budget brands often have less fish. Opt for trusted names like Fleury Michon, Coraya, and store brands from Monoprix and Leader Price, which offer a higher fish content (38%).
Thanks to Audrey Aveaux, registered dietitian-nutritionist at www.nutritionnellement.fr.
