Today’s plant-based proteins and mock meats are tastier and bloodier than ever before. As the line between meat and plant-based foods becomes increasingly blurred, product innovators and culinary pioneers Chad and Derek Sarno are taking on seafood as the latest mock meat product offering.
The Sarno brothers, alongside award-winning chefs, have launched a new plant-based tuna line among their sustainable seafood company Good Catch.
“We’ve created a true tuna texture and taste profile,” said Good Catch Co-Founding Chef Chad Sarno. “Good Catch products are a one-to-one swap in any recipe that calls for tuna, and can be the centerpiece of any entrée, sandwich, chowder, or salad. Plant-based Tuna is the culmination of our experience as plant-based chefs, combined with our passion for healthy eating as well as animal and environmental welfare. We’re redefining seafood for omnivores and plant-based eaters alike.”
The company has trademarked the saying “seafood without sacrifice,” with the intention to cultivate ways for people to enjoy marine cuisine without harming the oceans eco-system and draining its natural resources.
The plant-based tuna is made from 100 percent vegetables and provides consumers with similar health benefits as real fish, containing nutrients rich in omega 3 fatty acids, and 14 grams of protein packed into a single serving. As for the product flavor, “albacore” style tuna gets its native saltwater taste from sea algae oil.
According to the team at Good Catch, their product hopes to combat the negative notions associated with marine species in the fishing industry, such as intense confinement farming, and disease threat that stems from unhealthy living conditions. They further state by 2048 fisheries could be vulnerable to a global collapse due to exhausted demands among resources.
The first of its kind plant-based ready-to-eat tuna comes in a single serving package of three flavors, Naked Water, Oil and Herbs and Mediterranean. Currently, shoppers can find this faux-fish at Whole Foods or Thrive Market.
The experimental food line will also be expanding to a list of frozen entrees and appetizers this coming fall. The new plant-based meals will include crab cakes, sliders and burgers.