Cool lax sticks. Top 8 Crab Stick Brands: Quality, Taste, and Nutrition Compared

What are the best crab stick brands available in the market. How do popular crab stick brands compare in terms of quality, taste, and nutritional value. Which crab stick brands offer the best value for money.

Table of Contents

The Evolution of Crab Sticks in Russia

Crab sticks have been a staple in the Russian market for over two decades. During this time, their recipes have undergone significant changes, and the variety of dishes incorporating crab sticks has continually expanded. The popularity of this product is evidenced by the establishment of a special GOST standard in 2018, which outlines the requirements for “correct” crab sticks.

According to this standard, high-quality crab sticks should contain at least 60% minced “surimi” – a paste made from fish and/or aquatic invertebrates, including squid and shrimp. The taste should resemble that of crab meat, while the aroma should be reminiscent of crustaceans.

Understanding Crab Stick Composition

Contrary to what the name suggests, crab sticks are not made from crab meat. Instead, they are primarily composed of sea fish meat, such as pollock, sardine, hake, blue whiting, or cod. This mixture, known as “surimi,” forms the base of crab sticks. However, to reduce production costs, manufacturers often introduce additional components into the mix, with starch being a common additive.

When used in moderation, these additives can result in a tasty and nutritious product. However, excessive use of fillers can compromise the quality and nutritional value of the crab sticks.

Russian Sea: A Leading Crab Stick Brand

Russian Sea is a prominent brand that distributes its products across almost all Russian regions. Their product line extends beyond crab sticks to include crab meat, shrimp, mussels, sea kale, rolls, fish fillets, and caviar. The brand offers options suitable for quick snacks, salads, and family feasts.

Roskachestvo experts have thoroughly examined Russian Sea’s crab sticks, yielding impressive results. The product was found to be harmless in terms of microbiological parameters, free from health-hazardous substances, plant impurities, synthetic dyes, and preservatives. The starch content was within acceptable limits, and the sticks demonstrated remarkable consistency in size, with lengths varying by no more than 0.5 cm.

Russian Sea Crab Sticks: Key Features

Place of production: Republic of Belarus
Protein content: 9.0g
Energy value (per 100g): 91 kcal

Pros and Cons of Russian Sea Crab Sticks

Pros:

High quality
Free from hazardous substances, artificial colors, and preservatives
Widely available in stores

Cons:

Contains two types of starch
Includes flavor and aroma enhancers
Contains thickeners and carmine dye, which may cause allergies with frequent consumption

Vici: A Global Surimi Producer

Vici stands out as one of the largest surimi producers worldwide, exporting its products to 40 countries. Their product range is diverse, including seafood, crab claws, crab sausage, fish fingers, dumplings, fish burgers, and shrimp.

Roskachestvo experts have given high marks to Vici’s “Priority” crab sticks for their safety. The product contains a moderate amount of starch (no more than 14%) and is free from synthetic dyes, soybean, and corn DNA, indicating that the manufacturer has not compromised on raw materials quality.

Vici Crab Sticks: Key Features

Place of production: Russia
Protein content: 7.2g
Energy value (per 100g): 78 kcal

Pros and Cons of Vici Crab Sticks

Pros:

GMO-free
No harmful substances or plant DNA
Low starch and phosphorus content
Optimal protein to fat ratio

Cons:

Relatively high price compared to other brands in the segment

Meridian: A Global Seafood Sourcing Expert

Meridian sources its fish and seafood from 20 countries, offering a wide range of products including seafood delicacies, sea fish, caviar, salads, snacks, spreads, crab meat, surimi, and noodles. The brand has established partnerships with major retail chains in Russia, making their products easily accessible in supermarkets.

Roskachestvo laboratory tests confirmed the safety of Meridian’s crab sticks in terms of microbiological indicators and the absence of potentially hazardous substances. The product is free from synthetic dyes, maintains an appropriate salt level, and boasts a commendable taste. However, it’s worth noting that these crab sticks fall short of GOST requirements for protein content, containing 19% less protein than the standard.

Meridian Crab Sticks: Key Features

Place of production: Russia
Protein content: 8.0g
Energy value (per 100g): 90 kcal

Pros and Cons of Meridian Crab Sticks

Pros:

Free from synthetic dyes and hazardous substances
Pleasant taste
Widely available in stores

Cons:

Lower protein content than GOST standards

Choosing Quality Crab Sticks: Expert Tips

When selecting crab sticks, there are several factors to consider to ensure you’re getting a high-quality product. Here are some expert tips to guide your choice:

Check the ingredient list: Look for products with a high percentage of fish meat (surimi) and minimal additives. The first ingredient should be fish, not water or starch.
Avoid artificial colors: High-quality crab sticks should derive their color from natural sources like paprika extract, not artificial dyes.
Consider protein content: Opt for brands with higher protein content, ideally above 8g per 100g of product.
Examine texture and appearance: Quality crab sticks should have a firm texture and uniform color. Avoid products that appear slimy or have an off-putting odor.
Check for certifications: Look for products that meet GOST standards or have been positively reviewed by reputable quality control organizations like Roskachestvo.

Nutritional Benefits of Crab Sticks

While crab sticks are often viewed as a processed food, they can offer several nutritional benefits when consumed as part of a balanced diet:

Low in calories: Most crab sticks contain around 80-100 kcal per 100g, making them a relatively low-calorie food option.
Good source of protein: High-quality crab sticks can provide a decent amount of protein, supporting muscle health and satiety.
Low in fat: Crab sticks typically contain very little fat, making them a lean protein source.
Iodine content: As they’re made from sea fish, crab sticks can contribute to your daily iodine intake, supporting thyroid function.
Versatility: Their mild flavor and texture make them a versatile ingredient in various dishes, potentially increasing your overall seafood consumption.

However, it’s important to note that crab sticks should not be considered a direct substitute for whole fish or shellfish, which offer a wider range of nutrients.

Creative Ways to Incorporate Crab Sticks in Your Diet

Crab sticks are not just for salads. Their versatility allows for creative culinary applications. Here are some innovative ways to use crab sticks in your cooking:

Sushi rolls: Use crab sticks as a filling for homemade sushi rolls or California rolls.
Seafood pasta: Chop crab sticks and add them to your favorite pasta dish for a seafood twist.
Crab stick fritters: Mix chopped crab sticks with eggs, flour, and seasonings to make delicious fritters.
Stuffed vegetables: Use crab sticks as part of the filling for stuffed bell peppers or tomatoes.
Seafood pizza topping: Add pieces of crab stick to your homemade pizza for a unique flavor combination.
Crab stick and avocado toast: Top your morning toast with mashed avocado and chopped crab sticks for a quick, protein-rich breakfast.
Seafood quesadillas: Include crab sticks in your quesadilla filling for a fusion of Mexican and seafood flavors.

Environmental Considerations in Crab Stick Production

As consumers become more environmentally conscious, it’s important to consider the sustainability aspects of crab stick production. Here are some key points to consider:

Fishery sustainability: The environmental impact of crab sticks largely depends on the sustainability of the fisheries supplying the fish for surimi. Look for brands that source from certified sustainable fisheries.
Processing efficiency: Crab stick production can be seen as a way to utilize fish species or parts that might otherwise go to waste, potentially improving overall fishery efficiency.
Packaging: Some brands are moving towards more eco-friendly packaging options. Consider choosing products with minimal or recyclable packaging.
Local production: Opting for locally produced crab sticks can reduce the carbon footprint associated with transportation.

When choosing crab sticks, consider looking for brands that prioritize sustainable fishing practices and environmentally friendly production methods.

The Future of Crab Sticks: Trends and Innovations

The crab stick industry continues to evolve, with several trends and innovations shaping its future:

Plant-based alternatives: Some companies are developing plant-based “crab sticks” to cater to the growing vegetarian and vegan market.
Enhanced nutritional profiles: Manufacturers are exploring ways to boost the nutritional value of crab sticks, such as adding omega-3 fatty acids or increasing protein content.
Artisanal and gourmet versions: There’s a growing market for premium crab sticks made with higher quality ingredients and more sophisticated flavor profiles.
Functional ingredients: Some producers are incorporating functional ingredients like probiotics or collagen into crab sticks to appeal to health-conscious consumers.
Sustainable packaging solutions: The industry is likely to see more eco-friendly packaging options in response to consumer demand for sustainability.
Flavor innovations: Beyond the traditional crab flavor, we may see more diverse flavor options in the future, such as lobster or shrimp-flavored sticks.

As the industry continues to innovate, consumers can expect a wider variety of options catering to different dietary preferences, nutritional needs, and environmental concerns.

Frequently Asked Questions About Crab Sticks

Are crab sticks healthy?

Crab sticks can be part of a healthy diet when consumed in moderation. They are low in calories and fat, and can provide a good amount of protein. However, they often contain additives and may be high in sodium, so it’s important to read labels and choose brands with minimal additives.

Can people with shellfish allergies eat crab sticks?

Most crab sticks do not contain any real crab or shellfish. However, they may be processed in facilities that also handle shellfish, posing a risk of cross-contamination. If you have a shellfish allergy, it’s best to consult with your allergist before consuming crab sticks.

How long do crab sticks last?

Unopened crab sticks can typically last in the refrigerator for about 2-3 weeks past the “best by” date. Once opened, they should be consumed within 3-5 days. Always check for signs of spoilage before consumption.

Can crab sticks be frozen?

Yes, crab sticks can be frozen. Wrap them tightly in plastic wrap or place them in an airtight container before freezing. They can last in the freezer for up to 6 months. Thaw in the refrigerator before use.

Are there any vegetarian or vegan alternatives to crab sticks?

Yes, there are plant-based alternatives to crab sticks available in some markets. These are typically made from ingredients like konjac root, vegetable proteins, and seaweed extracts to mimic the texture and flavor of traditional crab sticks.

As we’ve explored in this comprehensive guide, crab sticks offer a unique blend of taste, convenience, and versatility. While they may not be a direct substitute for real crab meat, high-quality crab sticks can be a valuable addition to various dishes and culinary creations. By understanding the composition, nutritional aspects, and quality indicators of crab sticks, consumers can make informed choices that align with their dietary preferences and nutritional goals. As the industry continues to innovate, we can look forward to even more diverse and potentially healthier options in the future.

ranking of the top 8 good brands according to KP with prices and reviews

For more than 20 years, crab sticks have been presented on the Russian market. During this time, their recipes have changed, and the collection of dishes with crab sticks is constantly replenished.

The fact that this is not an accidental guest in the diet of Russians is confirmed by the presence of a special GOST standard from 2018 (1). The document states that “correct” crab sticks should consist of at least 60% minced “surimi” (a paste of fish and / or aquatic invertebrates, which include squid and shrimp).

The taste of the sticks should be similar to the taste of crab meat (hence the name), and the aroma should be similar to the smell of crustaceans. In this article, we will talk about the best crab sticks in 2023 according to the KP version, as well as share tips for choosing a quality product and answer popular questions.

Rating of the top 10 producers of the best crab sticks according to KP

The rating is based on the opinion of the KP editors. Recommendations and additions on the rating you can send to mail [email protected] . To discuss advertising cooperation, call +7 (495) 637-65-16 (on weekdays from 9:00 to 18:00).

For the manufacture of crab sticks, not crab meat is used, but sea fish meat, for example, pollock, sardine, hake, blue whiting, cod are used. This ready-made mixture is called “surimi”. But to reduce the cost of raw materials, manufacturers introduce other components into the composition of crab sticks, for example, starch. If the factory with additives is not too zealous, then a tasty and nutritious product will go to the store.

Let’s talk about brands that you should pay attention to if you like crab sticks.

Russian Sea

Russian Sea. Photo: market.yandex.ru

This company supplies products to almost all Russian regions. Their assortment includes crab meat, shrimp, mussels, sea kale, rolls, fillets and caviar of sea fish. There are products for a snack, for a quick salad, for a family feast.

Roskachestvo experts examined the crab sticks of this brand. As a result of the tests, it turned out that the product is harmless in terms of microbiological parameters (2). The composition does not contain substances hazardous to health, there are no plant impurities, synthetic dyes and preservatives, and the starch content does not exceed the norm. And the sizes – to the delight of perfectionists: the length of the sticks differ by no more than 0.5 cm.

Main characteristics

90 031 Energy value
(per 100 g)

Place of production	Republic of Belarus
Protein content	9.0
91 kcal

Pros and cons

High quality; the composition does not contain hazardous substances, artificial colors and preservatives; easy to find for sale.

The composition contains two types of starch, flavor and aroma enhancer, thickeners and carmine dye, which can cause allergies if used frequently.

Vici

Vici. Photo: market.yandex.ru

This is one of the largest surimi producers in the world, the company supplies its products to 40 countries. Vici sells seafood, crab claws, crab sausage, fish fingers, dumplings, fish burgers, fish and shrimp.

According to the results of product research by experts of Roskachestvo, sticks of this brand “Priority” were highly rated for safety. It was also noted that this product contains some starch (no more than 14%), no synthetic dyes, soybean and corn DNA, that is, the manufacturer did not try to save on raw materials (3).

Main characteristics

900 31 Energy value
(per 100 g)

Place of production	Russia
Protein content	7.2
78 kcal

Pros and cons

Contains no GMOs, harmful substances, plant DNA; little starch and phosphorus; the optimal ratio of proteins and fats.

Relatively high price in the segment.

Meridian

Meridian. Photo: market.yandex.ru

The manufacturer buys fish and seafood in 20 countries. The assortment includes seafood delicacies, sea fish and caviar, salads, snacks, spreads, crab meat, surimi, noodles. Meridian cooperates with the largest retail chains in Russia, so their products are easy to find on supermarket shelves.

Testing of the product in the laboratory of Roskachestvo confirmed its safety in terms of microbiological indicators and the absence of potentially hazardous substances in the composition. There are no synthetic dyes in the composition, the sticks are not oversalted, and the taste is quite a worthy product. However, these crab sticks do not meet the requirements of GOST (1) for protein content – it is here at 19% less than normal (4).

Main characteristics

90 031 Energy value
(per 100 g)

Place of production	Russia
Protein content	8. 0
90 kcal

Pros and cons

Does not contain synthetic dyes, hazardous substances; pleasant taste; relatively little salt; products are widely presented in supermarkets and grocery stores.

Sugar has been added to the surimi minced meat and to the final product; protein content is less than normal.

Nord Fjord

Nord Fjord. Photo: market.yandex.ru

OAO Fish Processing Plant No. 1 manufactures products under this brand. The company was the first on the Russian market to introduce an innovative packaging technology, which made it possible to increase the shelf life of products and preserve the taste of fish.

Nord Fjord crab sticks contain minced fish, as well as sugar, starch (three types), flavor and aroma enhancer. Not an impeccable composition, but, according to customer reviews, the sticks taste good, quite juicy, without friability. Consumers also note that after defrosting, the product does not lose its properties. Among the minuses is called a strange smell.

Main characteristics

90 031 Energy value
(per 100 g)

Place of production	Russia
Protein content	7.0
102

Pros and cons

Pleasant taste; affordable price.

Contains sugar, flavor and aroma enhancer, three types of starch; high calorie content for this product.

Tokimo

Tokimo. Photo: market.yandex.ru

Crab sticks of this brand are produced in the Far East and are made from local raw materials.

A product called “Snow Crab” got into the laboratory of Roskachestvo. The results of the study will please lovers of crab sticks of this brand: no substances hazardous to humans, synthetic dyes and preservatives were found in the composition (5). No GMOs or foreign DNA. The nutritional value is also good. The not too high starch content indicates that the manufacturer did not try to save on natural raw materials.

Main characteristics

900 31 Energy value
(per 100 g)

Place of production	Russia
Protein content	8.8
95 kcal

Pros and cons

Harmless composition; starch content – within the normal range; minced “surimi” is not replaced by soy or other ingredients.

Hard to find commercially; the price is above average in this segment.

Fish House

Fish House. Photo: market.yandex.ru

This brand has been on the market since 2008. It can be considered one of the most popular brands, since Fish House products are presented in many stores throughout the country.

Roskachestvo examined a sample of crab sticks and found that this product is of high quality, does not contain hazardous substances, genetically modified components, artificial colors (6). The content of starch corresponds to the norms, proteins and fats – a sufficient amount.

Main characteristics

90 031 Energy value
(per 100 g)

Place of production	Russia
Protein content	13.0
110 kcal

Pros and cons

Sufficient amount of protein in the composition; no substances hazardous to health, GMOs, synthetic dyes.

Contains flavor enhancers, flavors, two types of starch; more high-calorie product than some analogues.

Santa Bremor

Santa Bremor. Photo: market.yandex.ru

The manufacturer’s assortment includes sea fish caviar, delicacies, and seafood known to customers. The product line also includes crab sticks.

Roskachestvo experts checked the product and found that it meets the established requirements for microbiological safety (7). The product is free of insecticides, heavy metals, GMOs and foreign DNA. But starch (which is in the composition of any crab sticks) is above the norm here, but protein, on the contrary, is not enough.

Main characteristics

900 31 Energy value

Place of production	Belarus
Protein content	8.0
65 kcal

Pros and cons

Safe composition; no artificial preservatives and dyes; the phosphorus content is within the normal range.

High in starch and low in protein.

“A’more”

“A’more”. Photo: market.yandex.ru

In addition to crab sticks under this brand, you can find other seafood on sale, as well as fish delicacies for the festive table. But you can’t find A’more products in every convenience store.

Crab sticks of this brand were also examined by experts of Roskachestvo. Tests showed that the microbiological parameters of the sample were normal, preservatives, non-natural dyes were not detected (8). The content of starch and phosphorus does not exceed the allowable figures.

Key features

Place of production	Russia
Protein content	8.5
Energy value	100 kcal

Pros and cons

Free from insecticides, heavy metals and other hazardous substances; the amount of starch is not overestimated.

High calorific value for this type of product; hard to find for sale.

How to choose good crab sticks

When choosing a product, pay attention to:

product appearance,
packaging quality and tightness,
whether the storage conditions correspond to those indicated on the packaging.
composition and energy value.

Ingredients of the composition are listed from largest to smallest (relative to other components). Some manufacturers may deviate from this rule. But if sugar is indicated on the package immediately after minced fish, this is not the best composition.

According to GOST, crab sticks must be of an even cylindrical shape, not curved, without moisture on the surface (a small amount of liquid is allowed in the package of chilled products) (1).

If the film “wrinkles”, it does not mean that the product is spoiled, this is a variant of the norm. Try to bend one stick a little – it should not break or crumble. The correct consistency is juicy and elastic. White “meat” can even be gray or pinkish, while red meat can be light orange or pink.

The mass fraction of protein in high-quality crab sticks should be at least 10%, and salt – no more than 2.5%.

Hermetically sealed packaging ensures that no bacteria enter from the outside. On the one hand, the packaging must be transparent so that you can evaluate the appearance of the crab sticks. If you can’t see the product, then don’t risk it – better take other crab sticks.

Expert reviews of crab sticks

— Crab sticks are made from minced fish, eggs, starch, sugar, salt, flavor enhancers and dyes are also added. The main thing is the balance of ingredients: if the sticks are too salty or, on the contrary, sweet, smell too bright or unnatural, most likely the manufacturer put too much dye and flavor, says cook Regina Kamaletdinova . – Good crab sticks should be neutral in taste, juicy and soft enough, but still keep their shape. If a lot of moisture comes out when you press the stick, this may indicate that this product is not of the best quality, the production process may have been disturbed.

Our expert Tatyana Plekhanova, figure shaping specialist, author and host of the Zhirotop marathon, said that due to the high content of salt, sugar and low nutrient content, it is not a good idea to include crab sticks in the daily diet:

— Of course, there are fewer carbohydrates and fats in crab sticks than, for example, in condensed milk and buns, but they cannot be called a healthy snack. Flavor enhancers, food colorings and additives in the composition can cause an acute allergic reaction. Eating crab sticks during a diet or for the prevention of obesity is definitely not worth it.

Chopsticks and Rice – Melon Panda Blog

June 5, 2011

That’s right, the blogosphere is the sphere of the collective unconscious 😀 Recently in the comments I was asked to write about how to properly hold chopsticks. Immediately I see a post by sakura_chan about how many people hold them wrong, and another post by Sashitokyo about how he bought a Japanese rice cooker 😀 Therefore, this morning, after eating my non-Japanese breakfast, I began to write about how to eat with chopsticks, and a little more about Japanese rice.

I learned how to eat with chopsticks in about a week of daily practice. It didn’t work the first time, and in general, the way to eat with chopsticks seemed completely difficult and not obvious 😀 Therefore, when we teach parents or someone else, and they are angry that it doesn’t work out, I always reassure everyone – well, in fact, at first it’s hard and very annoying! You can show the method using your own example, put the fingers correctly to the person and explain the theoretical part about balance and parallelism, but all the same, until you feel this moment of convenience yourself, it doesn’t work.

The main point, of course, is obvious to everyone, but still – food is grabbed with thinner ends. At the same time, it cannot be said that they hold the sticks by the thick ends – in fact, yes, the fingers are usually located closer to them, although many Asians themselves hold the sticks in the middle, and now try to understand – this is a mistake or just such a way. Disposable wooden sticks that you separate before eating are uniform along the entire length, although they are slightly thickened at the junction – accordingly, food should be grabbed with opposite ends, even if they are almost the same – it will be more convenient.
The second point is that the fingers hold the chopsticks lightly and relaxed, no tighter than you hold the fork. Using chopsticks does not require a powerful grip.

I probably won’t explain which finger to hold, you can see it on the pictures, right? An important principle is that the upper stick lies along the middle finger and moves freely, and the lower stick lies along the ring finger (on which we wear a wedding ring) and is fixed. I apologize to all the early commenters that I swindled 😀 by writing exactly the opposite. Bes beguiled me.
There are two principles that, if not followed, you will not hold anything:
When properly gripped, the sticks should converge to one point.
Sticks move only in the same plane relative to each other.

“One point” is easy to check: take the chopsticks properly, turn them perpendicular to the table and align. Many people do this while eating, because the chopsticks are not concreted and can move, so this gesture is completely normal.
Here, by the way, I’m holding the sticks not quite correctly, they do not meet at one point. But it doesn’t bother me when I eat, I don’t notice. And at first I followed the correct connection.

As for the plane of movement – if the sticks go rogue, then even if you seem to have successfully taken a piece, you will probably drop it ugly in two seconds. And it will turn out like this.

In my opinion, plastic sticks are the most inconvenient. They are too light, and they have such a not very pleasant surface. Metal Korean sticks are also an amateur. I also don’t like round sticks. For me, the best ones are wooden, with a not too large difference in thickness, with edges, and even better – with a notch at the ends with which you take food. Expensive sticks are not only more beautiful, they are often more comfortable and pleasant to hold.

Now for the rice 🙂 When asked about a particular variety sold in Russia, whether it’s good or not, it’s hard to answer, because Japan grows 50 main varieties of rice – an average of two or three in each prefecture. Some varieties are grown only in one place, but there are also popular throughout the country, some of them very old, others appeared in the 2000s. Here is an excellent scheme – you hover over the prefecture with the mouse, and at the bottom of the list the varieties that are grown in this area are displayed, and if you click on the variety, you will see background information about the name, “release date” and a brief description http://www. komenet.jp/_qa/kome_hinshu/index.html. Rice varieties have their own ratings and ratings, which are based on an analysis of taste, texture, and storage properties. The rating changes every year, but in general, the best varieties are those grown in regions with cold winters. Good rice starts from the Hokuriku region all the way to Hokkaido, and is famous for the koshihikari grown in Niigata. We buy mainly our local koshihikari, which is one of the most common varieties in Japan. Tentakaku is still grown in our prefecture, but its selection in the store is much smaller than koshihikari. At the same time, I want to note that unhusked rice, as well as rice for making mochi, is a separate issue in general, not related to the main classification of rice varieties. I think, without being a connoisseur, it doesn’t even make sense to find out what kind of variety you bought 🙂 the only thing is that you can assume that the northern one will be tastier than the southern one, but it’s not a fact that you will understand the difference out of habit 🙂

I don’t even know if it’s worth mentioning that rice is boiled without salt, by evaporating water, without stirring 🙂 Here is the instruction from the book “Fundamentals of Japanese Cuisine” (click to enlarge).