top of page

The Future of Seafood: Aqua Cultured Foods Launches Alt-Seafood Tastings for Consumers

Aqua Cultured Foods announced that it would begin consumer tastings of its seafood alternatives at its Chicago facility before launching publicly with chef partners and foodservice distributors.

In early April, Aqua's West Loop, Chicago headquarters will host tastings of aqua tuna rolls, shrimp dumplings, and scallop crudo.

The Aqua Group is creating a variety of alternative seafood using proprietary mycoprotein fermentation processes. A unique strain of fungi transforms plant-based ingredients into "seafood" with a realistic taste, texture, and appearance that can be used as a one-to-one replacement for animal seafood. Additionally, the company produces minced fillings that can be used for dumplings, ravioli, and sushi rolls.

"Public tasting events will help us fine-tune products and learn what preparations are most successful, which will also help us create new menu items with chef and restaurant partners," said Aqua CEO Anne Palermo. "Participants should arrive hungry and prepare to be wowed, because they've never had plant-based seafood that's this delicious and this convincing."

Using fermentation processes without animal input, genetic altering, or modification, Aqua produces calamari, shrimp, scallops, tuna filets, and whitefish filets. Aqua's alt-seafood retains its naturally occurring fiber, protein, and other micronutrients unlike plant-based processed foods formulated with starches and protein isolates.

The rising demand for seafood has led to depleted fish populations, ecosystem damage, plastic waste, and unintended "bycatch" of non-target species due to commercial fishing. With the growth of fish farming, habitats are destroyed, pollution occurs, diseases occur in wild fish populations, and antibiotics and wild-caught fish are used for feed.

Those interested in joining a tasting panel can sign up on Eventbrite.


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page