Making a better “hot dog of the sea”

When people think of Alaska seafood, salmon and halibut come to mind. But the state also produces a lesser-known fish product sought after all around the world: surimi, the base for imitation crab. Now the guy who helped establish surimi in America — more than 30 years ago — is on a mission to improve how it’s made. Tyre Lanier is a food scientist at at North Carolina State University, where he’s been since the 1970s. He has a background in the science of hot dogs. >click to read<16:22

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