Ocean Hugger Foods, Inc.

Brooklyn,  NY 
United States
  • Booth: 9639

Seafood is Awesome. Extinction is Not.™

Ocean Hugger Foods® offers delicious and sustainable plant-based alternatives to popular seafood varieties. Founded by Certified Master Chef James Corwell, the company’s mission is to alleviate the pressures on our vulnerable oceans through culinary excellence. Their flagship product, Ahimi®, is the world's first plant-based alternative to raw tuna. It has been heralded in the NY Times, LA Times, and USA Today, among many others, and is perfect for use in sushi, poke, tartare, ceviche and more. Their second product, UnamiTM is an eggplant-based replacement for freshwater eel and will be available in the summer of 2019.

Brands: Ahimi®, Unami

 Press Releases

  • UnamiTM, a plant-based alternative to eel, will be showcased at Booth #9639.

    CHICAGO, Illinois (May 18, 2019) - Ocean Hugger Foods®, pioneer of plant-based seafood, will be debuting its newest product, Unami - a plant-based alternative to eel - at Booth #9639 at the 2019 National Restaurant Association Show.

    “We’re thrilled to be able to share Unami at the foodservice industry’s most exciting event. Unami is a great alternative for chefs and operators who want to provide their guests with dishes highlighting the natural, firm texture of unagi without the negative environmental impacts of wild or farmed eel,” said James Corwell, Certified Master Chef and Co-Founder of Ocean Hugger Foods.

    Unami is made from eggplants using Ocean Hugger’s patent-pending process, which changes the texture of the vegetable to resemble the firm texture of freshwater eel, or unagi. The eggplant is then marinated in a mixture of gluten-free soy sauce, mirin, and algae oil which infuses it with a rich umami flavor. The result is a ready-to-use product great for sushi and rice bowls, as well as more innovative dishes like Japanese-style pizzas and tacos.

    Unami is vegan, non-GMO and gluten-free. Because it’s plant-based, it does not contribute to the demise of freshwater eel, which have been in serious decline over the past 30 years and which are rated ‘Avoid’ on the Monterey Bay Aquarium’s Seafood Watch list.

    “Over half of consumers are trying to eat more plant-based protein for both environmental and health reasons,” said David Benzaquen, Co-Founder and CEO of Ocean Hugger Foods. “Our plant-based products are a delicious alternative not only for vegans and vegetarians but also anyone concerned with the impact their food choices have on the environment.”

    Unami is Ocean Hugger Foods’ second product to market, following its groundbreaking flagship product, Ahimi®, a plant-based alternative to raw tuna that is made from tomatoes. Since its launch in 2017, the company has been featured in The New York Times, The LA Times, USA Today, Wall Street Journal, NPR, Huffington Post, and Shape, among others.

    The product will be available in six kilogram cases consisting of 12-500 gram trays. To learn more and connect with a sales rep, email info@oceanhuggerfoods.com or visit oceanhuggerfoods.com/foodservice.

    The Future of Seafood

    With almost one third of commercial fish stocks fished at biologically unsustainable levels and demand for seafood increasing, Ocean Hugger Foods is on a mission to create delicious and sustainable plant-based seafood alternatives that will delight even the most discerning palates. The company is currently developing a carrot-based salmon alternative to be launched in late 2019.


    About Ocean Hugger Foods

    Ocean Hugger Foods offers healthy, delicious and sustainable plant-based alternatives to your favorite seafood. Founded by Certified Master Chef James Corwell, the company’s mission is to alleviate the pressures on our vulnerable oceans and endangered species through culinary excellence. Learn more at www.oceanhuggerfoods.com and stay up to date by following them on Instagram, Facebook and Twitter.

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