Answer to Question 1
Surimi has a springy texture that is derived from the gums that are added to help form gels. It is more elastic than real crab and shrimp and has a gel-like appearance.
Answer to Question 2
Fresh finfish should be consumed within a day or two of purchase because fish flesh carries bacteria that can multiply rapidly above 40F. Fresh shellfish should be eaten the day they are bought. Fish are often frozen for preservation. Freezing extends the time that fish can be stored and stops microbial growth. However, freezing fish decreases its quality because the myfibrillar proteins are disrupted. A loss of muscle causes gel formation and water retention. Frozen fish has a tougher texture due to trimethlyamine oxide enzyme. Formaldehyde is a crosslinking agent that causes a tougher texture. Frozen fish's quality is affected by storage time, preservatives, and preparation techniques.
Gecarcinus quadratus, a land crab from Central and South America
A shed carapace of a lady crab, part of the hard exoskeleton
Spotted Crab
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Coconut Crab Collage