“We’ve already seen it happen in the meat market. Now it’s the time for fish, and in particular salmon, which accounts for $50 billion in the half a trillion dollar seafood market. The problem has been that fish is so difficult to replicate until now.” – Ofek Ron, CEO and Co-Founder
I love Seafood. Salmon is my favorite fish, (my Dad makes the best salmon), and I can never say “no” to lobster. During my late teens/early twenties I tried being a vegetarian… about a hundred times. I think the longest I stayed a vegetarian was 8 months. However, since then, while I continue to eat meat and fish, I am always looking for alternatives.
For example, I recently tried using chickpeas instead of ground beef or pork for meatballs. I like trying new things, especially if they offer health benefits. It’s a fun way to try food combinations I’ve never thought of before.
I have also tried several brands of immitation meat.
Most of the time, I would use plant based “ground beef” in pasta sauce. Also known as, “I want the sauce to help cover up the taste of this “meat”. It’s not to say that it tasted horrible! It was actually quite good. However, let’s just say, my meat-loving friends would definitely get a burger from a fast-food place on their way home.
I’ve had my fair share of experiences with meat replacements. My days of attempting to be a full-fledged vegetarian are also over for now. However, I am definitely more mindful about how frequently I consume meat. I also still value having other options, so I’m always keeping my eyes and ears open for new alternatives.
I recently heard of Plantish, and I wanted to know more about them. Haven’t heard of Plantish yet?
“Plant-Based Fish Startup Plantish Raises Largest Seed Round in Alt Seafood History”
According to their press release, Plantish uses plant proteins to create premium, whole-cut fish. Founded in mid-2021, their mission is to save oeans through their production of plant-based fish fillets. These fillets will not only have similar taste and texture to salmon, but also, similar nutrition. As someone who loves the health benefits of salmon, I was happy to see that the nutrition would be similar.
Their release continues to say that Plantish has raised $12.5 million in seed funding. This is the largest seed round to date in the flourishing alternative seafood market. Other funding had also been raised in June 2021, from TechAviv Founder Partners; a venture fund backed by the top inudstry veterans and angel investors. This includes Chef José Andrés, and Nuseir Yassin from Nas Daily.
The funds will go towards building the team and conducting further R&D. This is in hopes of accelerating product development, with the goal being to get into food service first. Ron explained, “We understand that over 60% of seafood is eaten outside the home, and salmon is among the most popular fish and animal protein in the world. Therefore, we are focusing our efforts on the food service route and you can expect to see us in fine dining restaurants within the next two years.”
How was it developed?
The founders of Plantish are a mix of entrepreneurs, bioengineering and chemistry PhDs, and foodtech executives:
- Ofek Ron, former Vegan Friendly GM
- Dr. Ron Sicsic, former Enviro founder
- Dr. Hila Elimelech, Chemistry PhD
- Dr. Ariel Szklanny, Bioengineering PhD
- Eyal Briller, former Director of Product at Impossible Foods
Plantish uses patent-pending additive manufacturing technology. Initially, they had deconstructed salmon to understand its various components. This includes the layers of connective and muscle tissue. Anyone who loves to eat fish knows what I’m referring to. Take one filet of salmon and one filet of sole, for example. In both of these fish, as you prepare/eat them, you can see the aforementioned layers.
Luckily, for me and other Salmon lovers, Plantish salmon™ is their first product. Just like the real deal, it is high in protein and Omega-3 content. Not only is it equally as healthy, but it also has the same appearance, taste and texture.
“We love fish and are not trying to change what consumers want,” said Ron. “We are just offering a delicious upgrade to salmon that is safer for you and better for the planet. No antibiotics, no hormones, no mercury, no bycatch, and no compromise.”
How will you be able to prepare Plantish meals?
Plantish’s most recent prototype can be prepared and cooked in all the methods that salmon eaters are used to. When being introduced to a new product, being able to use it in a way that you’re familiar with is definitely a bonus. Many people are intimidated by cooking as it is! Just think of adding a long list of instructions on top of it; no, thank you!
Are you excited to try Plantish?
Plantish will be launching Plantish salmon™ in pop-up locations at the end of the year. They will also officially launching their product nationwide in restaurants by 2024.
I, for one, am excited to see how Plantish does. Of course, I will try it ASAP and let you know my thoughts. Until then, you can follow me on Facebook for more recipes.
Want to stay updated on Plantish? Follow them on Instagram, Linkedin, Facebook, and Twitter.
