Consumer Critique: Seed to Surf

There are a lot more tinned fish options around now than there were when I was growing up and the choices were basically tuna in water or tuna in oil. Brands have created all sorts of different flavors and marinades, as well as different types of seafood. Like anything else, now there are vegetarian options.

It seems odd to have vegetarian tinned "fish," but it actually works. Like so many things, if you're expecting the exact taste of a particular type of seafood, it might not quite get there. However, if you're using it in a recipe, it's pretty close - close enough that even my husband, who is always skeptical of plant-based foods, enjoyed it.

Seed to Surf reimagines the idea of tinned fish using whole vegetables such as enoki mushrooms and celery root, and flavored with seaweeds like kelp, knob, and kombu. Seed to Surf offers a Celery Root Smoked Whitefish made from smoked celeriac, which still offers a rich, flaky flavor, and a Mushroom Snow Crab that is tender, salty and sweet.

Seed to Surf is seafood with roots, tapping into the marvels of whole vegetables to recreate top-tier seafood dishes in a way that's sustainable, creative, and conscientious. The fresh, high-quality vegetables are prepared and preserved to offer an innovative and delicious experience, for all.