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Jennifer Jacquet is a postdoctoral research fellow working with Dr. Daniel Pauly and the Sea Around Us Project at the UBC Fisheries Centre. As a kid, she read 50 Simple Things Kids Can Do to Save the Earth and would come to discover that while those 50 things were indeed simple, saving the Earth was not.
July 30-August 1, 2010: Attending Sci Foo Camp hosted by Nature, O'Reilly and Google at the Googleplex, Mountain View, CA.
June 19, 2010: Presenting at the Human Behavior and Evolution Society Annual Meeting at the University of Oregon in Eugene.May 2010: Counting fish: A typology for fisheries catch data published in The Journal of Integrative Environmental Sciences.
May 3-7, 2010: Workshop: Incorporating Appropriate Ecological Baselines into Management of Ocean Resources at the Smithsonian Institution’s National Museum of Natural History in Washington, D.C.
April 24, 2010: Q&A following a screening of The End of the Line at the Food Film Festival in Portland, Oregon.
March 12, 2010: Presenting at the World Affairs Conference of Northern California in San Francisco.February 21, 2010: Co-organizing and presenting on the panel Preserving the Global Commons Through Conservation and Cooperation at the AAAS meeting in San Diego.
January-March 2010: Visiting lecturer at the Scripps Insitution of Oceanography, UCSD. Co-teaching Topics in Marine Conservation with Jeremy Jackson.
November 2009: Conserving Wild Fish in a Sea of Market-Based Efforts published online at Oryx
August 14, 2009: Dan Ax at Avukado Productions makes the following short video for Guilty Planet:
July 30, 2009: Successfully defended Ph.D. dissertation Fish as Food in an Age of Globalization at the University of British Columbia.
June 2009: Published at Conservation Biology: What Can Conservationists Learn from Investor Behavior?
May 27, 2009: Talk titled "Historical Renaming and Mislabeling of Fish" given the Oceans Past II conference in Vancouver, B.C.
May 24, 2009: Talk at the International Marine Conservation Congress in Washington, D.C.
March 24, 2009: Dave Beck and I showcase our jellyfish burger in Scientific American's photo gallery:
March 24, 2009: Talk at the Student Conference for Conservation Science at Cambridge University, UK.
March 14, 2009: Talk at the Kettle's Yard Problemathon for Cambridge's Science Festival.
March 3, 2009: Talk titled "Guilt v. Shame in Market Based Efforts to Save Our Fish" at the Max Planck Institute in Ploen, Germany.
February 27, 2009: Talk at Fauna & Flora International.
January-March 2009: Visiting researcher with Bill Sutherland's lab in the Conservation Science Group at the University of Cambridge.
November 2008: A new study In hot soup: sharks captured in Ecuador's waters published in Environmental Sciences.
November 2008:
« To Forgive or Forget? | Main | A Call to Give Up Seafood »
Category: Food Systems • Oceans
Posted on: June 8, 2009 9:26 AM, by Jennifer L. Jacquet
Remember our old friend surimi?
I am looking for people who love surimi or hate it. Those who can remember their first time eating it (knowingly or not). Those who think it's delicious. Those who find it revolting. It would be useful for an article I am working on...
Molded surimi lobsters:
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Comments
Surimi lover here. Well, not so much since I had to go low-carb to control diabetes, but I always dug the flavor and would buy fake crab nuggets as a finger-snack. I think I had it first in a "crab" salad and liked it.
Posted by: speedwell | June 8, 2009 1:48 PM
LOVE it.
Posted by: PalMD | June 8, 2009 3:21 PM
I likes it, I does.
I do the fake-crab finger-snack thing, too.
Posted by: eNeMeE | June 8, 2009 3:52 PM
I find that it tastes ok in it's own right, but it's no substitute for real shellfish; it's not egregious texture-wise (most substitutes are), but it tends to be too sweet and lack depth and complexity in terms of flavor.
Posted by: MattXIV | June 8, 2009 5:06 PM
Growing up in MD I can remember (vaguely) having my first California roll and being told I would like it b/c it had crab, avocado and cucumber in it; all things I liked. When it showed up and I tried it, it was fine but I definitely announced that it wasn't crab.
I like and continue to eat California rolls but ever since I learned that fake crab was mostly Pollock I've referred to it as such.
Posted by: HCC | June 8, 2009 10:59 PM
I have a fondness for certain kinds of surimi that I enjoyed in Japanese cuisine. Kamoboko slices don't turn me off with their unnatural pink coloring. And I sometimes buy chikua at the local Asian market. It's a nostalgia thing from when I spent a couple of years living in Japan. I generally avoid "krab" salads, however; no nostalgia there.
BTW, in Japan I saw surimi translated as "steamed fish paste." If I hadn't eaten it before learning that, I might never have tried it.
Posted by: Gerry L | June 8, 2009 11:15 PM
Oops. Make that "kamaboko."
Posted by: Gerry L | June 8, 2009 11:17 PM
It's in my favorite summer salad, a brick of fake crab, boiled potatoes, mixed greens, tomatoes, kalamata olives, balsamic vinegar dressing.
Posted by: Kelly | June 9, 2009 3:00 AM
It's tasty. Definitely not a full replacement of shellfish but it definitely has its uses. I'm korean so mostly I've had it in the Korean sushi equivalent, kimbab. It's like sushi but with veggies and this or meat instead of raw fish on the inside. I used to dislike it more when I was younger, probably because the texture can be kinda iffy sometimes but its grown on me. I don't know if fishcake balls, or odeng, counts in this category but I like those too. Same story as the surimi though, didn't like the texture when I was young but it has its place now, mostly either fried or in some kind of soup.
Posted by: choebacca | June 9, 2009 7:00 AM
Sounds pretty much the same as Gefilte fish.
maybe the time has come for the emergence of Asian-yiddish fusion cuisine!
Posted by: CC | June 9, 2009 9:54 AM
I like it a lot. I tear it up and mix it with mayo and sriracha and wrap it in nori for a snack.
Are you saying I don't have to feel guilty about eating it? Because I have been.
Posted by: Jason J Brunet | June 10, 2009 11:04 AM
My son, who is 5, eats surimi "crab popsicles" straight out of the freezer.
Posted by: Melissa Haendel | June 18, 2009 11:20 AM
I've been in fisheries science. I've seen the process. I've seen the diseased fish that go into the process, as well as rotten ones preserved in nitrate, and I think it's probably cat food, at best.
I don't eat much fish anywhere, and particularly not at fast food places, since it is labeled only as "fish" or given a trade name (remember "orange roughy"?).
Posted by: Steve | June 29, 2009 12:50 PM
They taste like nothing much to me-I can easily do without
Posted by: Simone | August 31, 2009 2:47 PM