French plant-based seafood brand Ocean Kiss has introduced its Steak de la mer, a heat-and-serve alternative made from pea protein, algae, and plant oils, designed to replicate the flavour profile of fish in a patty format.
The product is built around a combination of textured pea protein, rapeseed and linseed oils, rice starch, and konjac flour, with marine character derived from a seaweed blend that includes Chondrus crispus and Ascophyllum nodosum, alongside oil extracted from the microalgae Schizochytrium sp., a source of EPA and DHA. The company says the product is high in protein and omega-3, a source of fibre, and contains no preservatives.
Pan-ready format for everyday use
The Steak de la mer is intended to cook in a few minutes on each side and is positioned for everyday meal occasions, either plated with vegetables or potatoes or used in a burger format. The brand describes it as an accessible option for consumers looking to vary their meals without relying on animal-based foods.
Ocean Kiss, originally founded in 2016 as Odontella near Bordeaux, rebranded under its current name in 2023 and has since focused on plant-based alternatives to seafood. Its flagship product, Solmon, is a smoked salmon alternative made from seaweed and pea protein.
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