Juicy Marbles serves up plant-based Kinda Salmon filet

Juicy Marbles is once again stirring excitement in the world of alternative proteins with the release of its first plant-based whole cut salmon filet, dubbed Kinda Salmon. Unveiled today on its US web store, this innovative new product follows on the heels of a wildly successful pre-launch of Kinda Cod, which sold out all 1,000 units within just over an hour in July. The launch marks the second entry in Juicy Marbles’ new collaborative product series, “Juicy Marbles & Friends,” a partnership-based initiative that will spotlight bold, co-branded plant-based proteins throughout 2025.

Made in collaboration with Austrian food-tech start-up Revo Foods, Kinda Salmon joins a growing line of unconventional meat alternatives that focus on quality, texture, and versatility. Known for their work in developing marbled vegan steaks, tenderloin, and even ribs with edible bones, Juicy Marbles is now expanding its expertise to seafood, where demand for plant-based options continues to outpace supply.

The buzz around the company’s fish-based innovations began with Kinda Cod, which was praised for its subtle yet authentic flavor, impressive flakiness, and versatility in the kitchen. Early customer feedback poured in via direct messages on Instagram, with fans describing it as “delicious,” “very codlike,” and “unreal” in terms of texture. Encouraged by the overwhelmingly positive reception, Juicy Marbles sees Kinda Salmon as a natural next step—and perhaps a game-changer in the alternative seafood space.

Unlike most plant-based fish products, which tend to be breaded or pre-seasoned, Kinda Salmon stands out with its thick, unbreaded cut designed for maximum culinary flexibility. Weighing in at 110 grams, it comes delicately seasoned with pink pepper and lemon and was developed to mimic the tender yet firm bite of real salmon.

“Kinda Salmon fits right into our brand ethos,” said co-founder Luka Sinček. “When it comes to plant-proteins, our goal is to give you the closest thing to a wholesome, raw ingredient as we can. The kind of versatile canvas chefs and home cooks actually want to work with. Clearly, there’s demand for plant-based fish products that feel like real ingredients, rather than pre-packaged meals. And Kinda Salmon does that with pinache. We’ve made one-pot fish bakes, high-protein salads, fish sandwiches…it kinda does it all. ”

Developed with Revo Foods’ novel structuring technology, Kinda Salmon is made from fermented fungi-based mycoprotein. Each serving delivers 13 grams of protein and is enriched with Omega-3 fatty acids from microalgae oil, providing 117 mg of DHA and 74 mg of EPA per serving. In addition to being a good source of dietary fiber, it is also an excellent source of essential nutrients, including Vitamin B12, Vitamin B6, and Folate.

This launch highlights the growing appetite for plant-based fish, leveraging the strength of an inter-company collaboration in the food-tech sector. “Juicy Marbles has built an international brand,” said Revo Foods CEO Robin Simsa. “We have pent-up demand for our products in the US, we’ve been unable to supply. So teaming up fulfills both our companies’ missions. I believe this collaborative mindset is key to bringing the whole field forward. It’s easy to forget we’re still in the early days of this industry; it’s still relatively niche. So this type of collaboration between companies will be crucial as we continue working toward becoming a staple in everyday kitchens.”

Kinda Salmon is now available for purchase through Juicy Marbles’ US online store, with availability in the UK expected to be announced soon. For European customers, the product will be distributed via Revo Foods’ existing retail partners. This release further solidifies Juicy Marbles’ reputation as a trailblazer in the plant-based food space, continually pushing boundaries with products that defy expectations and offer genuine culinary value.

Juicy Marbles remains committed to reimagining what plant-based eating can look and taste like. With this latest launch, they invite consumers and culinary creators to rethink fish with a fresh, fungi-fueled perspective.