this post was submitted on 19 Aug 2023
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I haven't been impressed with meatless fish flavours in general yet, to be honest. It doesn't seem like "fishy" should be hard to achieve, but apparently it is.
Here's hoping the next generation impresses me more.
I haven't had the chance to try fake fish yet.
Maybe they should go for something a little more exotic, say ostrich or crocodile. Close to flavors people know, but they'd go into with a more open mind. Maybe too novel though to be a lasting success though. I'll leave that to the marketing people.
I wonder if we'll ever get a blue raspberry of meats - something that doesn't exist at all in nature. The trick is that most Anglos are pretty picky about what kind of land meat they will eat to start with.
Though it's not neon blue and more of a blackberry black, I thought Blue Raspberry was based on the flavor of Rubus leucodermis, the Whitebark Raspberry which grows in the Pacific Northwest?
Wow, that's news to me if so, I'll have to look it up.
Edit: Nope, Wikipedia at least says it was just made up.