--- title: "Cod you believe it? Revo Foods’ Kinda Salmon and Kinda Cod are fin-tastic" url: https://www.voxelmatters.com/cod-you-believe-it-revo-foods-kinda-salmon-and-kinda-cod-are-fin-tastic/ date: 2025-10-17 modified: 2025-10-17 lang: en author: "Davide Sher" description: "In our previous 3D printed food review, we tested Juicy Marbles' Thick Cut Fillet, and it was really good, but while it was manually assembled to be similar to real..." categories: - "Decision Makers" - "Food 3D Printing" - "VoxelMatters Reviews" tags: - "Featured" image: https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9163-640x480.jpg word_count: 1235 --- # Cod you believe it? Revo Foods’ Kinda Salmon and Kinda Cod are fin-tastic In our previous 3D printed food review, we tested Juicy Marbles' Thick Cut Fillet, and it was really good, but while it was manually assembled to be similar to real meat, it wasn't actually 3D printed. This time, we are testing the Kinda Salmon and Kinda Cod, which Juicy Marbles also distributes, [but these are fully 3D printed products made by the Austrian company Revo Foods](https://www.voxelmatters.com/revo-foods-opens-worlds-largest-3d-food-printing-facility-in-vienna/) (and sold under different names, l[ike EL BLANCO](https://www.voxelmatters.com/revo-foods-launches-el-blanco-3d-printed-black-cod-filet-made-of-fungi-protein/)). How do these 3D printed alt-fish products stack up? We must be honest, the Thick Cut Filet was really excellent in terms of texture. The 3D-printed fish products differ more from the real thing, but that's not entirely a bad thing, and, at least for me, the Cod in particular was really good in both appearance and flavor. The main difference is that Revo Foods' alt-fish products are based on mycoprotein, while Juicy Marbles' meat products are based on protein, which is more common in alternative protein products. On the other hand, mycoprotein is likely to be the food of the future. For now, it remains a bit expensive to produce. Still, if you've read the Expanse novels, one of the most realistic depictions of space-faring humanity in the future, you'd know that fungi-based foods are the base of every accessible food in the future space economy. Fungi can be grown in the most extreme conditions. This may not affect us today, but it is something to consider for the near and long-term future. Mycoprotein - which is what these alt-meat and alt-fish products are made of – is a nutritious, high-protein, and high-fiber food ingredient derived from fungi, most notably the Fusarium venenatum species, and is marketed as a vegetarian meat alternative. It's produced through aerobic fermentation, where the fungus grows on a glucose-rich solution in fermenters, making it an efficient, sustainable source of protein with a significantly lower environmental footprint compared to traditional meats. ## Tr-out of this world: the mycoprotein production process - Cultivation: A starter culture of the fungus Fusarium venenatum is added to a glucose solution in large, controlled fermentation tanks. - Growth Conditions: The fungus is fed nitrogen (as ammonia) and oxygen, which it uses to produce amino acids, the building blocks of protein. - Harvesting: Fusarium venenatum grows rapidly over five weeks, doubling its biomass every five hours, before being harvested. - Preparation: The mycoprotein is then heated to remove nucleic acid (which can cause problems for people with gout), dried to remove water, and chilled. - Nutritional Profile & Benefits: High in Protein and Fiber: Mycoprotein contains all the essential amino acids humans need and is a good source of dietary fiber. - Low in Fat, Cholesterol, and Sodium: It is naturally low in fat, cholesterol, and sodium, making it a healthy choice. - Environmentally Friendly: The production process has a significantly lower carbon and water footprint than conventional meat production. - Sustainable: Its efficient nutrient recycling and ability to use crop waste make it a sustainable protein source for a growing global population. ## The Kinda Salmon is only kinda fishy We first cooked the Kinda Salmon as part of a fish-based dinner that also included fresh cod fillet with tomato and Taggiasche olives. The fillet comes already flavored with pink peppercorns and lemon, so cooking it is mainly a matter of preparing some side dishes to go with it. Of course, I picked a bottle of white wine, Ribolla Gialla, form Northeastern Italy, to accompany the meal. [![](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9170-640x480.jpg)](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9170.jpg) [![](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9172-640x480.jpg)](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9172.jpg) It comes in Juicy Marbles' trademark orange packaging and is vacuum-wrapped. When you take it out, the first thing you'll notice is the layer lines. I thought that it was really cool that you could clearly see how the extruded paste is deposited, layer by layer, to form the trapezoid-shaped salmon filet. And in some way, it's reminiscent of actual salmon. In terms of cooking it, all you have to do is heat the salmon filet in a frying pan. For the side dish in this case, we kept it simple: we prepared some "peperonata" (a traditional Italian dish made with bell peppers, tomatoes, onions, garlic, and olive oil, simmered together until tender and flavorful) and lemon slices, along with some grilled eggplant to go with it. ![Unveil the flavors of Kinda Cod and Kinda Salmon! Our review covers the taste and appeal of these innovative 3D printed seafood options.](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9168.jpg) I have to be honest: I wasn't particularly in love with the flavor or texture. The taste is kinda far from salmon, and while it is savory, it's definitely missing any hint of the sea. Also, I could not taste the flavoring very much. If I had to choose, I'd prefer it with flavoring so that I can cook it how I'd want it. In terms of texture, while the filet is very tender, it is not nearly as flaky as actual salmon. This surprised me as I thought that the printing layers would be able to recreate exactly that feel. On the other hand, my girlfriend, who does not particularly like real salmon, really enjoyed both the flavor and texture, though she said it tasted a bit like mushrooms. Thus, the jury is still out: Kinda Salmon is good to eat, but not similar enough to salmon (if that's what you are looking for). ## The Kinda Cod is off the... scales The Kinda Cod was much more up my alley. It came in the same cool Juicy Marbles' packaging, measuring the same size as the salmon fillet. As I was writing this review, I noted that it is (temporarily?) no longer available on the Juicy Marbles shop. Still, it is available as EL BLANCO in the Revo Foods online shop at a very accessible price of €4.20 per filet. [![](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9345-480x640.jpg)](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9345-rotated.jpg) [![](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9354-480x640.jpg)](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9354-rotated.jpg) Kinda Cod, or EL BLANCO, is a vegan white fish alternative inspired by the delicate flavor and texture of black cod. Like the salmon, it is crafted from umami-rich mycoprotein and infused with microalgae oils high in DHA and EPA. In addition, this nutrient-dense, low-carb creation is packed with Omega-3 fatty acids, fiber, and essential vitamins such as B6, B9, and B12. It also provides all essential amino acids and offers a soft, juicy, and layered texture that aims to mimic real fish. From the initial appearance, once you remove it from the wrapping, it does look very much like a cod filet. The layer lines are distributed as if deposited along imaginary, yet realistic, fishbones. The color is exactly like cod meat. Cooking instructions from Revo Foods suggest pan-frying it by heating the pan to medium-low temperature and adding some oil. Fry each side for 3-4 minutes with the lid on. It can also be baked in the oven (14 to 16 minutes) or - and I wish I had thought of it - air fried for 8 to 10 minutes. [![](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9347-640x480.jpg)](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9347.jpg) [![](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9168-640x480.jpg)](https://www.voxelmatters.com/wp-content/uploads/2025/10/Revo_Food_Kinda_Salmon_Cod_3D_IMG_9168.jpg) Since it also comes pre-flavored, we cooked up some side dishes: air-fried lotus root chips and the same tomatoes and olives topping I prepared for the fresh cod filet dish. A Soncino side salad and Gewürztraminer white wine completed the meal. The taste and texture were the real test, and I was honestly very pleasantly surprised. I just "cod" not believe how delicate, delicious and cod-like it was. The texture is reminiscent of a cod burger, rather than a cod filet, as you still cannot feel the flakiness that characterizes fish meat; however, the experience was overall excellent. Now I really want to try The Kraken!