August 19, 2020

The Momentum Continues! Gathered Foods, Makers of Good Catch Foods, open huge new plant-based seafood production facility in Ohio

Yet, more good news for the oceans and sea life!

In a year that could have easily brought production to a grinding halt, Good Catch Foods have expressed much gratitude to have celebrated many successes in the plant-based space…and we’re only in August!

If you’re new here, Good Catch Foods is the chef-led plant-based seafood company, co-founded by creators of Wicked Healthy; chefs Chad and Derek Sarno. Launching originally with a clean and plant-based tuna alternative, over the past 2 years, the brand has now branched out internationally and hit freezers with their products across the States.

This week’s news may be one of the most significant announcements so far, as it’s 3 years in the making. Gathered Foods, makers of Good Catch Foods, have just opened a state-of-the-art 42,500 sq ft manufacturing facility in Ohio. The facility currently has 52 employees and is on track to expand to full capacity with up to 80 positions by the end of the year. Not only does this create a positive result for the planet, but also the local community.

[evc_blockquote type=”left-line” custom_class=”pulled_quote” text=”“We are incredibly proud to establish a strong manufacturing footprint in the U.S. as we grow our product portfolio. With Good Catch’s rapid expansion and the launch of our new line of frozen plant-based entrees and appetizers, having our own production facility enables us to optimize productivity and efficiency. We are fully committed to delivering high-quality plant-based seafood products which delight and satisfy our consumers each and every time.”” font_size=”28px” line_height=”44px”]

– Christine Mei, CEO of Gathered Foods.

This space has the capability of producing $100 million worth of plant-based protein annually. Pretty staggering numbers and when you crunch it down, that’s a lot of sea life being saved!

We caught up with Good Catch co-founder, Chad Sarno, for a quick chat about 2020 so far:

This has no doubt been a rollercoaster year for you and the Good Catch team. What is it that underpins this rapid growth and sense of urgency?

Absolutely. We are seeing and will continue to see, a ton of forward momentum and innovation in the plant protein sector compared to 10 years ago. The impact opportunity to really disrupt the seafood category is enormous, so seizing the opportunity now makes sense. From our standpoint at Good Catch, we see this as a huge innovation opportunity and are very excited to share our products and future pipeline with the foodservice industry.

With so many groundbreaking and disruptive goals ticked off this year, are there more things on your list that you hope to accomplish before 2021?

We are extremely grateful for the momentum that continues to push plants forward. At Good Catch, we will be diving into the foodservice space in the coming autumn months, and while understanding how this space is shifting with COVID, we feel the excitement of restaurants being able to offer plant-based tuna melts, for example, on menus in the near future.

It would be fair to say that this year has uncovered many environmental issues globally, but the uprising of plant-based seafood is bringing a lot of hope! From being in the thick of this, what do you have the most hope about going forward?

Globally, we consume between 250-300 species of animals from the ocean, compared to around 30 from the land. Being able to put extremely high-quality offerings in the marketplace that make sure people don’t “miss” the taste of seafood could relieve the huge pressure being placed on our aquatic ecosystems. That’s very exciting to me and a source of great hope for the health of our oceans moving forward.

We’re seeing more plant-based seafood products cropping up in the market - what is it that gives Good Catch the edge in your opinion?

Once we were able to develop the protein texture, the sky was the limit when it came to application work! I am really proud of our frozen line, Crab Cakes, Thai Fish Cakes, and Classic White Fish Style Burger. The burger in particular is very reminiscent of a lightly seasoned white fish burger I used to have as a kid growing up on the coast of New England. Paired with horseradish tartar on a buttered bun- it definitely brings me back to childhood.

A Whistle-stop Tour of 2020

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January

$32million Series B funding round closed; including two strategic investors: Greenleaf Foods (owned by Maple Leaf – largest animal agriculture company in Canada) and 301 INC, the venture arm of General Mills. Expansion into the UK. This funding would enable the dedicated facility to be up and running, meaning Good Catch can meet the demand.

March

Plant-based disruption! Joint venture partnership with Bumble Bee Foods (makers of Bumble Bee Tuna), a collaboration that created an opportunity for Good Catch to benefit from BB’s 120 years in the industry.

May

Gathered Foods raises an additional $36.8 million in capital from celebrity investors, including Paris Hilton, Lance Bass, and Woody Harrelson.

July

New frozen lines added to the US market! New England Style Plant-Based Crab Cakes, Thai Style Plant-Based Fish Cakes, and Classic Plant-Based Fish Burgers – to be available nationwide in the US by the end of 2020.

August

Gathered Foods open the 42,500 sq ft manufacturing facility in Ohio, with a view of employing 80 people by the end of the year.

good catch feastWondering what this vegan seafood is made of? It’s a proprietary six-legume blend (peas, chickpeas, lentils, soy, fava beans, and navy beans). And the fishy flavor? A superior umami taste is created from seaweed and algae extracts. Trust us, it tastes just like the real deal. As an added bonus, all Good Catch ® products are free of dairy, GMOs, mercury, toxins, microplastics, microfibers, and are safe and enjoyable for those with shellfish allergies.

At this rate, we’ll have plenty more great news to announce over the coming months, but if you haven’t tried Good Catch yet, what are you waiting for!

Get your hands on some Good Catch – check the store locator here.

Want to get cooking? Give these Good Catch recipes a go!

March 24, 2020

Vegan Seafood Linguine

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  • Author: Wicked Healthy
  • Yield: Serves 4 1x
Scale

Ingredients

  • 1 pound linguine
  • 2 T olive oil
  • 1 medium white onion, sliced
  • 5 cloves garlic sliced very thin, or minced
  • ½ C cherry tomatoes, quartered
  • 3 T Italian Chili paste or Harissa (optional)
  • 1 ½ C slightly dry white wine
  • 2 pouches Good Catch™ Fish-Free Tuna, naked in water
  • 2 C vegetable stock, plus more if you want to stretch the sauce
  • 3 T capers, (IN OIL PREFERRED), drained
  • 2 t sea salt
  • Cracked black pepper
  • ¼ C vegan butter, (Miyoko’s European Style Cultured Vegan Butter recommended, but any vegan butter works great)
  • 3 T parsley, chopped
  • Vegan parmesan, Follow Your Heart recommended, for garnish (optional)
  • Optional: Add King Oyster Scallops (see shortened recipe below, or recipe can be found in the Wicked Healthy Cookbook)

Instructions

Mushroom Scallops

  1. 4-5 king oyster mushrooms, cut into 1 inch medallions and scored
  2. 2 T olive oil
  3. 2 T vegan butter

Instructions for Scallops

  1. On high heat. Add olive oil to cast iron pan.
  2. Add medallions and sear, until a nice brown crust forms. You can press the mushrooms lightly with another cast iron pan on top to increase the action of the sear. Don’t press too hard though- you are not trying to squeeze the water out of the mushrooms. Allow to brown on one side, then flip and sear on the other til golden.
  3. Season with salt, and add vegan butter to pan. Continue the sear.
  4. While the mushrooms cook, spoon the butter from the pan over the tops. Cook for 4-5 minutes, or until brown. Set aside.

Instructions for Pasta

  1. Prepare the Mushroom Scallops recipe, if you choose to use them.
  2. Bring a large pot of water to a boil. Cook pasta in boiling water according to package directions.
  3. Heat a large, deep sauté pan over medium-high heat. When hot, add the oil, followed by the onions and sauté until translucent with a bit of color, about 3-4 minutes, stirring often.
  4. Add the cherry tomatoes and stir well, continuing to sauté for 4-5 minutes until they begin to stick.
  5. Add italian chili paste and garlic, and saute 2-3 minutes
  6. Deglaze the pan with white wine and allow to simmer for 5-6 minutes to reduce the wine by over half.
  7. Add vegetable stock, capers, salt and pepper. Lower the heat down to low to medium and allow to simmer for 8-10 minutes. Add more vegetable stock as needed if you want to stretch the sauce.

Notes

Enjoy! Find more Good Catch recipes here and find your nearest stockist here.

Keywords: vegan seafood linguine, vegan seafood pasta

March 11, 2020

Good Catch disrupting the seafood industry with Bumble Bee Tuna partnership!

[evc_blockquote type=”left-line” custom_class=”pulled_quote” text=”“We’re redefining seafood for omnivores and plant-based eaters alike.“ – Chad Sarno, Co-Founder of Good Catch” font_size=”28px” line_height=”44px”]

On Monday, the 2nd of March, Bumble Bee Foods (makers of Bumble Bee Tuna) announced a joint venture partnership with Gathered Foods Corporation, the makers of Good Catch, Co-Founded by Chad and Derek Sarno. The key is this; Bumble Bee is the first and only major seafood company globally to partner with a plant-based seafood brand. This is history in the making and serious plant-based disruption in action!

But what does this mean? Essentially, Good Catch can benefit from the 120 years of experience that Bumble Bee has behind them in the seafood trade and they have pledged to use their own existing networks to put Good Catch brand products into additional retailers and to keep prices affordable for all. This means Good Catch on more shelves, in more shopping baskets and on more plates! A huge win for the oceans and the fishes! Heck yeah!

“We are extremely excited to announce our partnership with Bumble Bee, to bring Good Catch closer to the consumer. This distribution partnership with Anova Foods (the distribution arm of Bumble Bee), will enable us to reach more consumers with plant-based seafood and in the channel, consumers expect it – the seafood aisle. Anova’s international distribution reach will help us grow dramatically over the next few years and you’ll start seeing Good Catch in many new places, including local & national restaurants, commissaries, and convenience outlets! Good Catch will be able to leverage the same footprint it took Bumble Bee 120 years to establish. In turn, Bumble Bee will leverage our novel plant-based offerings for those customers seeking alternatives to traditional seafood. And the true winners are consumers, the oceans and, most importantly, the fishes. – Chris Kerr, CEO and Co-Founder of Good Catch.

But how did this happen? The bottom line is that the demand for canned seafood is in decline. According to data from the US Department of Agriculture, the consumption of canned tuna has declined by more than a whopping 40 percent per capita over the past 30 years. This power move in pairing with a vegan brand allows them to dive into the $4.5 billion plant-based market that has grown 11 percent in the past year, according to the Plant-Based Foods Association.

On top of this, Bumble Bee tuna has always held their head up high with its commitment to sustainable fishing and have been actively working to manage fish stocks across their portfolio. What better way to turn their focus to sustainability than by working with the only truly sustainable seafood there is – the vegan variety! “It is critically important that as an industry we continue to find innovative solutions to decouple growth with environmental impact. Providing great-tasting alternative ways for consumers to enjoy ocean-inspired foods is a key pillar of our long-term commitment to ocean health.” – Jan Tharp, President and Chief Executive Officer for Bumble Bee Foods.

On the nutrition front, Good Catch’s protein profile also mirrors real tuna, including the DHA levels. One serving contains 90 calories, 14+ grams of protein and no saturated fat. Bumble Bee tuna has 60 calories, 13 grams of protein and no saturated fat.

“Plant-based tuna is the culmination of our experience as plant-based chefs, combined with our passion for healthy eating as well as animal and environmental welfare,” Good Catch Co-Founder Chad Sarno said. “We’re redefining seafood for omnivores and plant-based eaters alike.”

[evc_blockquote type=”left-line” custom_class=”pulled_quote” text=”“We’re excited Bumble Bee is taking this bold step for the industry, for the oceans and the beautiful beings that live in it.“ – Chris Kerr, CEO and Co-Founder of Good Catch” font_size=”28px” line_height=”44px”]

“Innovative, mission-driven start-ups generally enter the market with limited access,” said Chris Kerr, CEO and Co-Founder of Good Catch. “By forming this partnership with a forward-thinking and deeply rooted company like Bumble Bee, we can reach far more consumers who want fish-alternative products. We’re excited Bumble Bee is taking this bold step for the industry, for the oceans and the beautiful beings that live in it.”

Read articles by Fox Business, CNN Business, and Veg News.

See our latest Good Catch recipes here.

Find where to buy Good Catch stockists here.

Good Catch™ Fish-Free Pasta

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  • Author: wickedhealthy
  • Yield: 4 1x
Scale

Ingredients

  • 1 lb. linguini
  • 2 T olive oil
  • 1 medium white onion, diced
  • 5 cloves garlic sliced very thin, or minced
  • ½ C cherry tomatoes, quartered
  • 1 ½ C dry white wine
  • 2 pouches Good Catch™ Fish-Free Tuna
  • 2 C vegetable stock, plus more if you want to stretch the sauce
  • 3 T capers, drained
  • ½ t chile flakes
  • 2 t sea salt
  • Cracked black pepper
  • ¼ C vegan butter
  • 3 T parsley, chopped
  • vegan parmesan, for garnish

Instructions

  1. Bring a large pot of water to a boil. Cook pasta in boiling water according to package directions.
  2. Heat a large, deep sauté pan over medium-high heat. When hot, add the oil, followed by the onions and sauté until translucent with a bit of color, about 3-4 minutes, stirring often.
  3. Add the garlic and cherry tomatoes and stir well, continuing to sauté for 4-5 minutes until they begin to stick.
  4. Deglaze the pan with white wine and allow to simmer for 5-6 minutes to reduce the wine by over half.
  5. Add the fish-free tuna, vegetable stock, capers, chile flakes, salt and pepper. Lower the heat down to low to medium and allow to simmer for 8-10 minutes. Add more vegetable stock as needed if you want to stretch the sauce.
  6. Add the vegan butter, stirring gently and dispersing the butter as it melts.
  7. Add the cooked linguini and stir for 2 minutes, evenly distributing all ingredients on the pasta. Remove from heat and add the parsley, stir one more time.
  8. Serve a generous portion and garnish with parmesan.
  9. Top with cooked mushrooms, broccolini or other veggies, if desired.

Keywords: vegan pasta

GOOD CATCH™ SPICY TUNA ROLL

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  • Yield: 4 rolls 1x
Scale

Ingredients

for the fish-free tuna

  • 2 C Good Catch™ Fish-Free Tuna
  • 4 green onions, chopped
  • ¾ C plant-based mayo
  • 23 T Ninja Squirrel brand sriracha

to assemble

  • 1 English cucumber, halved and cut into long, thin slices
  • 2 C seasoned sushi rice (see TIP)
  • 4 sheets toasted nori
  • 1 green onion, chopped, for garnish
  • handful of microgreens, for garnish

Instructions

  1. Place the tuna and green onions into a medium-sized prep bowl. In a separate small bowl, combine the plant-based mayo and sriracha. Add about half of the sauce to the tuna, folding in gently to combine. Taste and add more sauce if desired.
  2. Place one of the nori sheets, shiny side down, on a cutting board. Wet your hands with a little water to prevent sticking, then distribute one-fourth of the cooled rice onto the nori sheet, leaving about ½-inch space at the top. Layer some of the sliced cucumber and ½ cup of the spicy tuna towards the bottom of the roll, then slowly and tightly roll it away from yourself. Place a little dab of water across the top of the nori sheet to create a seal and complete the roll.
  3. Cut the roll in half, then each half into 4 pieces to create 8 pieces total. Repeat the process with the remaining ingredients.
  4. To serve, garnish each piece with some of the reserved sriracha-mayo, green onion and microgreens.

Notes

TIP: To make the seasoned sushi rice, rinse 1 cup of uncooked sushi rice in cold water several times, then drain. Transfer to a rice cooker and add 1 cup water. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to allow to slightly cool. Season with 1 teaspoon rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt. Allow the rice to come to room temperature before assembling your rolls.

March 7, 2019

GOOD CATCH™ FISH-FREE RED CURRY

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  • Yield: 8 1x
Scale

Ingredients

  • 6 cloves garlic
  • 3 shallots, chopped
  • 2 nobs ginger (about 3 T chopped)
  • 2 red chilies, sliced
  • 2 T olive oil
  • 4 kefir lime leaves
  • 3 T vegan red curry paste
  • 2 t turmeric
  • 1 (24 oz.) can whole tomatoes
  • 1 C vegetable stock
  • 2 (14 oz.) cans coconut milk
  • Juice from 2 limes
  • 23 T agave syrup
  • 1 ½ T sea salt
  • 6 carrots, peeled and sliced into coins
  • 12 baby eggplant, quartered
  • 2 C cauliflower florets
  • 3 pouches Good Catch™ Fish-Free Tuna
  • 1 C cilantro, chopped

for serving
white rice
roasted peanuts
sliced jalapeño
sliced green onion
lime wedges

Instructions

  1. In food processor, add the garlic, shallots, ginger and chilies and finely grind, pour into bowl and set aside.
  2. Turn on burner to medium to high heat. In large shallow pot, add oil, followed by the mixture of aromatics, stirring until they begin to stick.
  3. Crush kefir lime leaves. Add the crushed leaves, curry paste and turmeric to pot, and stir well until these also begin to stick. Lower heat down to medium.
  4. Add tomatoes, breaking them in your hand as you add. Bring to a simmer until the tomatoes begin to stick and thicken, about 8-10 minutes.
  5. Add vegetable stock and lower heat, and allow to come up to simmer, another 8-10 minutes.
  6. Add coconut milk and stir well. Taste sauce, season with lime juice, agave and salt. Allow to simmer for another couple minutes.
  7. Add the carrots, eggplant, cauliflower and fish-free tuna into the curry sauce, stirring gently to cover. Place lid on pot until vegetables are vibrant in color and eggplant is tender. Remove from heat and stir in cilantro.
  8. Pour onto a platter with rice on the side. Garnish with peanuts, jalapeño and green onion slices and lime wedges.

March 1, 2019

GOOD CATCH™ TUNA TACOS

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  • Yield: 2 1x
Scale

Ingredients

for the fish-free tuna filling

  • 1 T chipotle pepper, chopped
  • C tomato paste
  • ½ C water
  • a few pinches of coarse sea salt
  • ¼ C olive oil
  • ½ of a white onion, chopped
  • 2 C Good Catch™ Fish-Free Tuna
  • 1 C corn kernels

for the plant-based cilantro-lime yogurt sauce

  • 1 C plain, unsweetened plant-based yogurt
  • the juice from half a lime
  • ¼ C fresh cilantro, chopped
  • 1 T agave syrup
  • Pinch of sea salt

for serving

  • tortilla shells
  • fresh cilantro
  • Fresh jalapenos, sliced

Instructions

  1. In a medium-sized prep bowl, combine the chopped chipotle, tomato paste, water, seal salt and olive oil.
  2. Preheat a medium-sized cast iron pan over medium heat. Drizzle with just a touch of oil and add the chopped onion. Saute until slightly softened and translucent. Add in the Good Catch™ Fish-Free Tuna, stirring for a moment followed by the chipotle sauce, stirring gently to combine. Bring to heat, making sure the sauce does not burn. Remove from heat after about 3 minutes.
  3. Optional step for the corn: Distribute the corn in an even layer on a flat plate. Using a butane torch, char the corn.
  4. To make the plant-based cilantro-lime yogurt sauce, combine all ingredients, and stir gently to combine.
  5. To serve, spoon the sauced Good Catch™ Fish-Free Tuna over tortillas. Top with the charred corn, fresh cilantro and yogurt sauce and serve immediately.

February 21, 2019

LAUNCH OF GOOD CATCH™ FISH-FREE TUNA!

Today is a vegan, plant based win! Today we launched GOOD CATCH with our great team! Some Wicked crazy cool shit if you ask us! What started as a thought and aspiration turned conversation and then into development. Lots of work! It’s now manifested into a tangible product, an action that is part of a solution to some of the crazy issues we face.

After almost two years in development, we’re excited to announce that our Good Catch™ Fish-Free Tuna is launching three shelf-stable products: Naked in Water, Mediterranean and Oil & Herbs. We are so excited to see this product come to life and could not be more proud of the team behind it!

Cheers to bringing dreams of creating solutions and alternatives to animal based products to market with a compassionate focus!

[evc_blockquote type=”left-line” text=”“We’ve created a true tuna texture and taste profile,” said Good Catch Co-Founding Chef Chad Sarno. “Good Catch products are a one-to-one swap in any recipe that calls for tuna, and can be the centerpiece of any entrée, sandwich, chowder, or salad. Plant-based Tuna is the culmination of our experience as plant-based chefs, combined with our passion for healthy eating as well as animal and environmental welfare. We’re redefining seafood for omnivores and plant based eaters alike.””]

Good Catch is the first plant based brand that truly rivals animal seafood.

[evc_blockquote type=”left-line” text=”“Our mission is to disrupt the seafood category with delicious plant based options,” said Good Catch co-founder and CEO Chris Kerr. “And give consumers everything like they like about seafood, but without the mercury poisoning””]

In the meantime, check out this video and stay tuned for Good Catch recipes and videos like the one below for our Deli-Style Tuna here on the blog!

To purchase, visit your local Whole Foods or go online to Thrive Market (click on logo below)!