Is it Time for Fake Seafood?

[left-of-center2012]

All at once, it seems, faux meat has gone from the back freezer of the health food store to the front display case at your local grocery or restaurant. From the Beyond Burger to vegan “chicken” at KFC, mock meat is having its moment in the sun.

Swimming up just behind it is artificial seafood, poised for a boom any minute. With overfishing threatening marine ecosystems worldwide, vegetarian substitutes make sense for sustainability. Here are some of the most interesting—and potentially tasty—faux fish products on the market or in the works.

Substitute Shrimp - The resulting product contains seaweed, plant protein and natural flavors, and can be cooked just like real shrimp.

Counterfeit Crab - Meatless meat giant Gardein makes its “crabless cakes” out of textured wheat protein. Their fried “fishless filets” wouldn’t look out of place in a fish and chips shop, either.

Faux Fish - California-based Sophie’s Kitchen uses pea protein and konjac root to make everything from vegan scallops to smoked salmon to shrimp to “Toona.”

https://www.smithsonianmag.com/innovation/move-over-fake-meat-its-time-veggie-seafood-180973080/?page=5

[dweller]

1. well the package read

"genuine imitation crabmeat "


so it must be the real thing ...

✌🏼

[wasupaloopa]

2. Yes but does it stink when you cook it like sea food does.

I can’t stand the smell of caught fish or being cooked sea food.

[Freddie]

3. Me neither

Maybe the veggie kind is better than the real thing since I’m not fond of fish. (Crab and lobster is not fish).

[Dagstead Bumwood]

4. I thought that's what I was eating

At Long John Silver's all these years. But, yeah, sure.