Alt-seafood start-up Efishient Protein has successfully developed its first plant-based prototype of a grouper fish fillet, designed for commercial preparation and distribution.

The B2B company specialises in cultivated fish, with earlier milestones on its journey including developing a stable cell line for cultivated tilapia and a tilapia fillet prototype. Both of these achievements aim to support future commercialisation in collaboration with large-scale fish product manufacturers.

Made from plant-based ingredients, the new fillet replicates the structure and texture of traditional grouper – one of the world’s most widely consumed white fish.

It will serve as the foundation for the development of a future grouper fillet that incorporates real fish cells, aiming to offer the closest possible experience to wild fish in taste, texture and nutritional profile.

Dana Levin, CEO of Efishient Protein, said: “Our vision is to empower large-scale food producers with innovative fish alternatives that are not only delicious and nutritious but also safe, traceable and free from antibiotics, heavy metals, and microplastics”.

“This prototype is a clear demonstration of our ability to bring real progress to the cultivated seafood sector and meet market needs.”