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The refreshing taste of seafood is one that’s loved by many. However, the plant-based options for seafood have traditionally been severely lacking. This gap in the market makes the debut of Sophie’s Kitchen’s vegan seafood products all the more exciting! This past week, at Expo West, Sophie’s Kitchen revealed two of their latest innovations — Smoked Salmon and Toona!

To emulate the fishy flavor so many are accustomed to, Sophie’s Kitchen uses seaweed and elephant yam root as base ingredients, both of which possess a host of nutritional benefits. Elephant yam root, also known as Konjac, provides the same kind of protein and energizing carbohydrates as potatoes, while seaweed provides vitamin C, magnesium, calcium, and iron. These fish alternatives will not only taste like the real thing but will supply just as many benefits!

Ever since we heard about the two products we’ve been daydreaming about all the dishes we’re going to make. Big batches of tuna salad and faux tuna melts for picnics are a given. And oh what a magical day it will be when we will not only be able to start our mornings with a cream cheese bagel, but one with lox no less! We’re ready to stuff this salmon into puffs, douse them with lemon and layer slices into sandwiches, and of course, rolling them into sushi goes without saying! Considering salmon is one of the most frequently eaten fish in the U.S. this product may just turn the seafood market on its head. We’re pretty much ready to erect a statue in honor of this momentous occasion.

veggie sushi

 

 

Not only are these faux-fish an amazing and very welcome addition to any decent brunch spread, but the time for a truly sustainable seafood couldn’t be more pressing. Tuna and salmon are some of the most popular fish in the U.S., and sadly this has led to their populations being severely overfished.  On a global scale, 80 percent of the world’s fish stocks have fully exploited or in decline. Not to mention, as Nil Zacharias, Co-Founder of One Green Planet so aptly pointed out, we treat the world’s oceans more like a toilet bowl than a sustainable food source. On average, 8.8 million tons of plastic get dumped into the oceans every year and fish and marine species easily consume plastic particles in addition to other toxic substances. So basically, when you eat fish, you also get a health dose of gross.

Luckily, thanks to these two new vegan options, Sophie’s is making sustainable and healthy seafood possible! With all of the seafood dishes out there ready to be recreated, we’re ready to dive in and get cookin’!

Image Source: Sophie’s Kitchen/Facebook



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978 comments on “Why You Should Be Excited About New Plant-Based Tuna and Salmon”

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Ivelisse Rivera Rodriguez
3 Months Ago

ehhh no


Reply
John Morriwan
3 Months Ago

Eleanor Alicia James another one to add to the meat free meat, bread free bread, milk free milk lifestyle...


Reply
Akua Het Heru
3 Months Ago

Wow. "Fractionated Foods"


Reply
Akua Het Heru
3 Months Ago

Wow. "Fractionated Foods"


Reply
Connie Marie
3 Months Ago

I prefer homemade chickpea "tuna" with seaweed, which makes it taste like tuna. This is what I call transitional food, Dadi... if it gets more people eating less meat, more power to them. Some people are slow learners:)


Reply
Ardas Kaur Khalsa
3 Months Ago

Not sure about this one ...


Reply
Teresa Inscoe
3 Months Ago

Why would anyone want to eat things that simulate things that you find appalling to eat? I had a lovely roommate °strict° vegan who ate the simulated packaged meats & the ingredient list to make it *taste like* meat was disgusting... I'm sticking with clean Whole Foods! No conglomeration of crap to taste like something else...imho


Reply
Karina Alvarado
3 Months Ago

Prefer chickpea


Reply
Karina Alvarado
3 Months Ago

Prefer chickpea


Reply
Teresa Inscoe
3 Months Ago

I eat a 95% plant based diet. One thing I have never understood is why people who don't eat meat want to eat things that simulate meat. Why would you want to eat things that look and taste like things you despise people eating?


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