When chef Eddy Leung was tasked with cooking what was touted as the world’s first lab-grown fish fillets in his kitchen in southwestern Hong Kong, he pan-fried some and deep-fried others before finally deciding on breaded fish burgers with tartare sauce. “Before I cooked the fish it was quite firm, but after I cooked it the texture changed to being like real fish,” Leung said of the culinary experiment that took place in the gritty Wong Chuk Hang neighbourhood late last year.
Research for Meatless’ product began in 2015 when Toft Bech’s wife — who is a vegetarian — got frustrated over the fact she couldn’t find a healthy alternative meat product to feed the kids. “She said: ‘I wish there was just a product that I could buy to use in normal meals like spag bol’,” Bech says.
“Our medallions of yellowtail can be cooked via direct heat, steamed or even fried in oil; can be marinated in an acidified solution for applications like poke, ceviche, and kimchi, or can be prepared in the raw state,” said BlueNalu’s CEO Lou Cooperhouse in a statement. “This is an enormous accomplishment and we don’t believe that any other company worldwide has been able to demonstrate this level of product performance in a whole-muscle seafood product thus far.”