“Plant-based products on our menu is a way to open our doors to a wider customer base who want to experience tasty seafood products in a more sustainable way.” 

This week, Long John Silver’s, America’s largest quick-service seafood chain, has launched its first plant-based seafood options in partnership with plant-based seafood brand Good Catch.

The restaurant has become the first national seafood chain to add vegan crab cakes and fish-free fish to its menu.

The newest innovations will be available for a limited time while supplies last at five test locations in California and Georgia.

Good Catch uses a proprietary blend of six different legumes: peas, chickpeas, lentils, soy, fava beans, and navy beans to make its products mimic the flaky texture of seafood.

The crispy, breaded fish-free fillets contain 12 grams of plant protein and have a tender, flaky whitefish texture encased in a crunchy, crispy breading.

The plant-based breaded crab-free cakes are entrée-sized with a lump crabmeat-like texture and sweet crab flavour complemented with sweet peppers, green onions, parsley and a kick of spice. They feature 15 grams of protein.

Long John Silver’s X Good Catch

Long John Silver’s operates nearly 700 restaurants nationwide and its move to test plant-based seafood is a clear indication of the rising popularity of meatless options.

Moreover, it furthers the fast-food chain’s commitment to innovate its menu to serve flexitarian consumers.

Christopher Caudill is the Vice President of Marketing at Long John Silver’s. He said: “We work with partners who share the vision of fishing smarter with less environmental impact, an aspect that we know is very important to Good Catch.

 “We’re proud to have their plant-based products on our menu as a way to open our doors to a wider customer base who want to experience tasty seafood products in a more sustainable way.” 

‘Excited to propel change’

Christine Mei is the CEO of Good Catch parent company Gathered Foods. She added: “We’re excited to propel change in quick-service restaurants by teaming up with Long John Silver’s.

“With the plant-based seafood sector expected to grow twelve-fold in the next ten years to $1.3 billion, there’s room for dramatic growth.

“We’re proud to fuel the momentum by delivering the delicious taste, unmistakable texture, and comparable protein that consumers crave.” 

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