Good Catch Vegan Fish, Great Flavor In Plant-Based Seafood - The Nibble Webzine Of Food Adventures Good Catch Vegan Fish, Great Flavor In Plant-Based Seafood
 
 
 
 
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


Also visit our main website, TheNibble.com.





Good Catch Vegan Fish, Great Flavor In Plant-Based Seafood


[1] A fish burger topped with sauteed mushrooms (all photos © Good Catch Foods).


[2] Crab cakes in a ramen bowl.


[3] A fish fillet bánh mì sandwich.


[4] Fish stick kabobs with a harissa dip.


[5] Make a tuna roll, with or without jalapeño.

 

You’ve probably read about plant-based burgers and chicken, developed in response to increasing interest in veganism—plus the realities of the future abilities of Planet Earth to produce enough meat to supply the demand of its growing population.

In the cash of fish, global demand and pollution have been depleting what’s available to catch.

Good Catch is a line of frozen foods that catches the wave with protein-packed, plant-based fish products made from a six-legume blend of peas, chickpeas, lentils, soy, fava beans and navy beans.

Chefs have worked hard to make the texture flaky, and palate moist, juicy, and as flavorful as ocean-based fish.

The products not only taste like fish; each serving contains at least 12 g of plant-based protein.

The menu at Good Catch includes:

  • Crab Cakes, lump crabmeat-like texture and sweet crab flavor blended with bell peppers, green onions, parsley and a kick of spice.
  • Fish Burgers, waiting for a toasted bun, lettuce and tomato.
  • Fish Cakes, brightly seasoned with lime, lemongrass and cilantro, touches of garlic, shallots and chili.
  • Fish Fillets, flaky whitefish texture encased in a light, crispy breading.
  • Fish Sticks, similarly, flaky whitefish texture encased in a light, crispy breading.
  • Tuna, in Naked In Water, Mediterranean and Oil & Herbs.
  •  
    All of the products are Non-GMO, Vegan Approved and OU Kosher.

    The frozen products go straight from the freezer to the skillet. That means that lunch, dinner or snacks are just minutes away.

    The products brown nicely in the pan, just like a regular fish burger, fillet or crab/fish cake. And, a delightful bonus: They don’t make your house smell like fish.

    For omnivores like us, who like vegan alternatives for sustainability reasons, this protein-based fish brand is extremely satisfying. Add condiments of choice—or lettuce, tomato and onion on the burger, for example—and you wouldn’t even think about that the “fish” is made from legumes.

    Whether you’re a vegan, vegetarian or omnivore, eating plant-based seafood alternatives helps to preserve the natural resources of Earth’s oceans. Good Catch is a tasty, feel-good brand.
     
     
    HOW TO SERVE GOOD CATCH PRODUCTS

  • Crab Cakes: Serve them as appetizers with dips, as a first or main course, or as salad toppers (photo #2).
  • Fish Burgers: Top them with the usuals: cheese, chili, guacamole, lettuce, mushrooms, onion, tomato, you-name-it (photo #1).
  • Fish Cakes: Nicely sized for sliders and lettuce wraps.
  • Fish Fillets: As a main, a salad topper, or on a sandwich (photo #3).
  • Fish Sticks: Great for dunking in ketchup or tartar sauce, for fish tacos, as a wrap in warm tortillas with coleslaw, or as kabobs (photo #4).
  • Tuna: Versatile in sandwiches, tuna melts, sushi rolls (photo #5), casseroles, chowders, pastas, antipasto plates and more.
  •  
     
    REEL IN YOUR GOOD CATCH PRODUCTS

    Ready for a planet-friendly treat?
     
    Head to GoodCatchFoods.com to buy online and for more information.
     
    Head here for a store locator, including local restaurants that serve Good Catch.
     
     
    WHAT’S THE DIFFERENCE: VEGAN, VEGETARIAN, PESCATARIAN & OTHER TERMS

     

     
      

    Please follow and like us:




    Comments are closed.

    The Nibble Webzine Of Food Adventures
    RSS
    Follow by Email


    © Copyright 2005-2021 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.