Although some have the privilege to take shrimp, shrimps pink, crawfish, crabs, and other feasts delicious almost all the year, much of communities do not have such luxuries; or do they make? While the true thing is indubitable, the squirmy is a clever alternative which can be made cook of  a series in manners that it is almost more flexible than the true thing! Thus, which is exactly this single product?

Squirmy is a product fish-based which was employed in traditional cooking in much of areas of Asia during a very long time. It is obtained by pulverizing the fish flesh to a so fine paste which, with heat, can be transformed into cohesive and firm substance, to be made compact and molded in many various forms-often, imitating the shapes of the crab or shrimp legs. In fact, in the USA it often indicated in the restaurants under the name of the leg of sea that, like name, the does’t provides same elegance like the borrowed word of the Japanese.

As mentioned, it is particularly present in Asian kitchen (in fact, the squirmy is also made out of ox and pig in much of country of the area), and is generally added to stir up-fact of frying and of the preparations of wok. It is also served the cold out of salads frequently.

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