Researchers are working harder to develop delicious and environmentally friendly substitutes for traditional seafood as worries about unsustainable fishing methods and their effects on the ecosystem continue to increase.
Although the refrigerated grocery store aisles may be stocked with many different animal substitutes, there are still few options for plant-based seafood.
The effects of overfishing, together with concerns about contamination and ethical issues, have increased consumer demand for seafood substitutes that may both appease palates and protect the seas.
A team from the National University of Singapore has reportedly grabbed the lead, displaying their creative method for producing alluring vegan seafood that not only tastes great but also closely resembles the nutritional profile of genuine fish.