Fungi, algae and a whole lot of scientific research are all it takes to replicate the taste and texture of fish. A biotech accelerator in San Francisco has developed a salmon burger that mimics the taste and texture of salmon. They use algae for that fishy flavour and nutritionally important omega-3 fatty acids and flavourless fungi to duplicate the textural elements. Terramino Foods hopes to have this product on the market and in restaurants by the end of 2018 as a sustainable alternative to seafood that tastes just as good as the real thing.
With the environmental disaster facing the fish in our oceans, the microplastics found in the fish we eat, the antibiotics used in fish farms and seafood rating as the highest consumed protein on the planet, we are hoping it won’t be too long before we can try out this fishy sandwich for ourselves.
For more articles like this, like Foodie on Facebook
