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Casting Your Net On Seafood Safety

Do the Benefits Outweigh the Risks?


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thank you Report
thanks Report
Great article. Report
Great Article
Great info Report
Good article. Report
In the last two months I've been learning to cook and eat fish for my diet, great information to add to my data bank Report
Good to know. Report
Great article! Report
tuna's mercury content is very close to a shark's. I would eat that in moderation too. Report
Love to eat my fish. Report
So, all swordfish is bad? I buy it at my local farmers market (from the NJ shore)...so so delicious. Report
bubakapusta-since I am allergic to real crab, I've looked into fake crab quite a bit. As I have learned depending on where it comes from it can be flavored with real crab (not as bad of a reaction, but my mouth gets blisters), but mostly it is artificially flavored.

It is manufactured from many types of fish - most commonly pollack, but sometimes from things like shark and swordfish which can be higher mercury. The plus side for fake crab aside from the alternative for people with an allergy, is that it is lower in cholesterol. On the down side, is the it is highly processed, sometimes contains fillers like potato starch, wheat, tapioca, egg, or sugar, unknown mix of fish, and is pretty high in sodium (for 3 oz 715 vs canned in water tuna 287) and some has MSG. Because the type of fish need to produce surimi (processed white fish) is low fat so it will stick together, it is also not high in Omega-3. Also compared to real crab, the fish paste version is higher in carbs and lower in protein. The food program Unwrapped has a video on the process in making this - very interesting. Report
What about crab? Artificial crab? and Lobster? Report

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