Impact Food, a plant-based seafood company, has debuted a sushi-grade plant-based salmon at two Word Ocean Week events in New York City and Tokyo. In New York, this product was featured in sushi rolls and ceviche, while in Tokyo, it was presented as sashimi and nigiri.

The plant-based salmon utilizes a proprietary texturization technology to provide a texture and taste similar to that of conventional seafood. Based on the company's flagship Impact Tuna, the new salmon alternative uses natural ingredients like konjac, peas, and algae and has omega-3 fatty acids.

Analyst QuickTake: Plant-based salmon is among the more widely available seafood alternatives, followed by plant-based tuna. In May 2024, Oshi unveiled its new plant-based salmon filet at the NRA show in Chicago. Further, Revo Foods, a plant-based salmon specialist, launched SMOKEY SLICES , version 2.0 of its plant-based smoked salmon product.