EFISHient Protein has announced a new plant-based grouper fillet prototype developed with commercial preparation and distribution in mind to help expand on alt seafood offerings. The fillet is crafted with a plant-based recipe that replicates the structure and texture of grouper fish meat, which was used as the prototype given that it’s one of the most widely consumed white fishes in the world. The fillet comes as part of the brand’s expansion beyond cultivated seafood that previously saw the B2B brand developing cultivated tilapia and a tilapia fillet.
CEO Dana Levin spoke on the plant-based grouper fillet saying, “Our vision is to empower large-scale food producers with innovative fish alternatives that are not only delicious and nutritious but also safe, traceable and free from antibiotics, heavy metals, and microplastics. This prototype is a clear demonstration of our ability to bring real progress to the cultivated seafood sector and meet market needs.
