Vegan Seafood Is the Next Big Thing. Here’s the Proof:

You probably thought 2016 was the year of vegan burgers, but don’t forget about the rise in plant-based seafood.

A recent article in the Chicago Tribune highlights the surge in vegan seafood, showcasing popular products like Tomato Sushi sold at Fresh and Co., Sophie’s Kitchen’s breaded fish filets, and Gardein’s fishless filets and crabless cakes.

According to Eugene Wang, managing partner at Sophie's Kitchen, "Growth has been phenomenal," at 20 percent or more a year. Wang said several Fortune 500 companies have approached him, but for now are "just asking questions."

Whether it’s for personal health or environmental or ethical reasons, millions of people are ditching animal products. The expanding plant-based food market is a sign of this switch. Major meat companies are taking notice and investing in alternatives. In fact, this month Tyson Foods started a venture capital fund to invest in plant-based and sustainable protein options. Similarly, Pinnacle Foods, the maker of Hungry Man meals, bought Gardein.

Earlier this year, the Plant Based Foods Association launched with a goal to bring together like-minded companies and promote their products. In the past decade, the retail market for vegetarian foods has doubled to $1.6 billion. What’s more, the growing market for alternative protein sources, including meat alternatives, is likely to increase, with the potential to claim one-third of the protein market by 2054.

The rise in vegan seafood is great considering fishing is terrible for the environment and unspeakably cruel. A Mercy For Animals undercover investigation at a fish slaughter facility revealed fish being skinned alive.


The best thing we can do to remove our support from the cruel fishing industry is to leave fish off our plates and switch to a humane vegan diet. Click here for compassionate sea-inspired recipes.

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