The Fish Is Boneless. (Fishless, Too.) – By David Yaffe-Bellany – The New York Times

“First, there was the meatless burger. Soon we may have fishless fish.

Impossible Foods, the California company behind the meatless Impossible Whopper now available at Burger King, is joining a crowded field of food companies developing alternatives to traditional seafood with plant-based recipes or laboratory techniques that allow scientists to grow fish from cells.

So far, much of Impossible’s work has focused on the biochemistry of fish flavor, which can be reproduced using heme, the same protein undergirding its meat formula, according to Pat Brown, the company’s chief executive. Last month, Impossible’s 124-person research and development team, which the company plans to increase to around 200 by the end of next year, produced an anchovy-flavored broth made from plants, he said.

“It was being used to make paella,” Mr. Brown said. “But you could use it to make Caesar dressing or something like that.”

The fishless-fish project is part of Impossible’s grand ambitions to devise tasty replacements for every animal-based food on the market by 2035. Whether that aim is achievable, either scientifically or financially, remains to be seen. But for now, Mr. Brown said, he’s confident Impossible’s plant-based beef recipe can be reconfigured to simulate a new source of protein.”

David Lindsay: Great article and comments. Here are the top three I endorsed, but there are many more good ones”

Lowell H
California

@Stefan….Phytoestrogens (plant estrogens) are found in some of the healthiest plants and plant based foods. Soybeans, garbanzo beans, tofu, mung beans, sprouts of many kinds…The list goes on. Sorry, Stefan, but these items are “good for you”, as mom would say, the beef and pork industries “studies” and shrill attacks notwithstanding. You positing that they are “far more harmful than red meat” is merely another desperate meat-eaters mantra.

In Reply to Lowell H60 Recommended

Lindsey commented 5 hours ago

Lindsey
Philadelphia, PA

Appreciating NYTimes recent reporting on vegan meats, great to see. Disappointing to read that more people are still apparently only concerned with health benefits that would accrue directly to them rather than the myriad of benefits that would accrue for many, many people through a reduction in meat consumption: greenhouse gas reduction, less forest loss, return of native fish stocks, toxic runoff reduction, etc, etc. Surprised this article didn’t mention Gardein, which makes a delicious vegan fish fillet along with a bunch of other products. I don’t think Gardein has been as targeted at flexitarians and non-vegans, but I would argue their fish fillet would be an easy (and better tasting) replacement in the fish sandwiches of many fast food chains–and I used to really like those.

7 Replies58 Recommended

Randy commented 3 hours ago

Randy
SF, NM

I don’t understand the hostility of meat-eaters toward these plant-based products. No one is coming to take away your hamburgers. Eating plant-based protein isn’t going to be mandatory. You may continue to consume real meat. But anyone who thinks plant-based protein is “gross” compared to the real thing should look into what happens at slaughterhouses, processing plants and on fishing vessels.

1 Reply53 Recommended

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