Surimi seafood is simulated shellfish made from cooked, mildflavored, lean, white-fleshed fish — most often pollock and hake/whiting. The fish is deboned, minced, rinsed and rendered into an odorless, white paste called surimi to which starches, red coloring, flavorings, binders and stabilizers are added. This paste is kneaded and braided to the desired texture and shape and then cooked. High-end surimi seafood products include a percentage of natural shellfish meat. Surimi seafoods mimic crab, lobster, shrimp, scallops and even lox. These are known as analog products. Many are pasteurized for extended refrigerated shelf life. Crab-flavored surimi seafood is the most popular of the faux shellfish. Five-inch-long “whole legs” resemble Alaska crab legs. Bite-sized “mini cuts” imitate king or snow crab. “Salad” or ”flake” style is small chunks and shredded pieces resembling picked crab meat. Chunks of 3/4 inch to 2 inches can be bias-cut, straight cut or a combination of the two.