The Seafood Frontier

Much progress has been made with generating vegan alternatives for meat and milk. Vegan alternatives for seafood appear, however, to be more problematic (https://www.theguardian.com/science/2022/jun/24/go-fish-danish-scientists-work-on-fungi-based-seafood-substitute). Firstly, there has been a lesser imperative to develop seafood substitutes. Consumers have generally believed that all seafood is both healthy and sustainable (neither strictly true). Imitating the fibrous texture of seafood has also proved difficult. Danish scientists are, however, working with Alchemist (a 2-Michelin starred restaurant) to develop faux seafood. The scientists are growing filamentous soil fungi on seaweed, to produce the right taste and texture. Throw another fungus on the barbie!