Very well stated, Maynard!!! I don't think it's sad that our country's fisherman are selling to the highest bidders in the king crab industry, Japan. I am also a capitalist with high regards to any product we grow or produce in this country. I do think it's sad that the king crab I see in American markets today has very little meat in the legs and is what is leftover from the high grade crab that goes to Japan. I hope I am making sense.
I, like you, have a sense of pride in our fishing grounds. Here in the Northwest, we are farm raising so many healthy shellfish in a time when we constantly battle environmental issues and it is winning on both sides! It is much better now than it was a couple decades ago and the industry employs many in this state. In California, there is a growing industry to produce caviar from sturgeons raised in the Sacramento Delta. Now, that is cool because the caviar from the Caspian Sea is very endangered and overpriced.
So, back to the original question on making fish taste like lobster... I guess consumers and cooks are searching for something to replace wild caught crab, lobster, etc., which is why Surimi is so very popular today -- mostly made with pollok and flavorings...
I admit to being a crab purist, being raised here on Hood Canal with Dungeness crab in my front yard and having a brother who is a retired owner of two Bering Sea king crab boats. However, I am the first person to admit that I adore gringo California rolls, which is 99% of the time made from surimi and not real crab.
Now... I again am way off topic, but it is a topic that will be around for a while.