IMITATION CRAB MEAT

Brand Owner (click to sort) Address Description
ALASKAN SNOW LEGS SUGIYO USA, INC. 3200 T Avenue Anacortes WA 98221 imitation crab meat;ALASKAN;
ARCTIC LEGS INTEROCEAN CHEMICAL & MINERALS CORP. 500 FIFTH AVENUE NEW YORK NY 10110 IMITATION CRAB MEAT;
FANTASEA Kibun Foods (U.S.A.), Inc. 2101 Fourth Avenue, Suite 1170 Seattle WA 98121 Imitation crab meat;FANTA SEA;
FISHERMAN'S HARVEST YAMASA ENTERPRISES 515 Stanford Avenue Los Angeles CA 90013 Imitation crab meat; Processed seafood, namely, fish; Steamed or toasted cakes of fish paste (kamaboko);
KRAB 'N GO Tampa Bay Fisheries, Inc. 3060 N. Gallagher Rd. Dover FL 33527 Imitation crab meat;KRAB AND GO; CRAB AND GO;CRAB;
KROGER CRAB SELECT THE KROGER CO. OF MICHIGAN 40399 Grand River Avenue Novi MI 48375 imitation crab meat;CRAB SELECT;
OTOKAMA SUGIYO USA, INC. 3200 T Avenue Anacortes WA 98221 Imitation crab meat;
SEA HOST SEA HOSTESS, INC. 255 SOUTHAMPTON STREET BOSTON MA 02118 IMITATION CRAB MEAT;
SEA HOSTESS SEA HOST INTERNATIONAL, INC. ATTN: CHARLES F. CIANO P.O. BOX 511 MEDFORD MA 02155 IMITATION CRAB MEAT;
SEA QUEEN Aldi Inc. 1200 N. Kirk Road Batavia IL 60510 Imitation Crab Meat;
SEAFARER SHINING OCEAN, INC. 1515 Puyallup St. Sumner WA 98390 imitation crab meat;
SNOW LEGS SUGIYO U.S.A., INC. 3200 T AVENUE ANACORTES WA 982210468 imitation crab meat;
SNOW LEGS SUGIYO INTERNATIONAL, INC. 3200 T Avenue Anacortes WA 98221 imitation crab meat;
SNOW SHRED SUGIYO U.S.A., INC. 3200 T AVENUE ANACORTES WA 982210468 imitation crab meat;
TASTE THE DIFFERENCE SHINING OCEAN, INC. 1515 Puyallup St. Sumner WA 98390 imitation crab meat;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.