It’s a dead ringer for Ahi tuna sashimi. It cuts into glistening slivers that are firm and juicy. And it’s got a savory bite.
But this flesh-like food is not fish. It’s made of tomato, and it’s what San Francisco chef James Corwell hopes could be one small step toward saving imperiled species of fish, like bluefin tuna.
Corwell is not the only entrepreneur experimenting with fish-like alternatives to seafood. (His product is so far available at one retail market in San Francisco and via mail order.) But with issues like overfishing, bycatch and high mercury levels gaining traction with consumers, it may only be a matter of time before demand kickstarts a faux-fish movement on the heels of the plant-based protein revolution already underway.
But in spite of a few trailblazers, the alt-seafood market is still a few steps behind plant-based alternatives to meat, egg and dairy products.
Read full, original article: Will Environmentalists Fall For Faux Fish Made From Plants?