A Crispy Revolution: The Vegan Fish Fillet with Seaweed Skin

2025-07-07

How Seaweed Is Shaping the Future of Fish Alternatives

The North Sea, tucked behind high dunes, is often overlooked as a source of food and innovation. Yet, it regularly produces waves of progress. A recent example is the collaboration between Seaweed Food Solutions—a new and driven member of North Sea Farmers—and The Vegan Fisherman. Their joint efforts have sparked a breakthrough in the world of plant-based foods.

A crispy fish fillet—without the fish. That’s the innovation being developed by The Vegan Fisherman and Seaweed Food Solutions. Their plant-based fish fillet, complete with a seaweed skin, recently won the prestigious Horecava Innovation Award—clear recognition of the growing potential of seaweed in the food industry. The product is now making its way to wholesale shelves. But how do you make a vegan fillet with skin that tastes and feels like real fish?

From Experiment to Success

It all started with a simple idea: if seaweed plays such a vital role in ocean ecosystems, why not in fish substitutes? Foppe Wiersma, co-founder of Seaweed Food Solutions, leads a company that processes frozen-fresh seaweed into plug-and-play blends for use in the food industry. With years of experience as a chef in Michelin-starred kitchens, he is, as he puts it, "a true food enthusiast through and through."

Now working in the food manufacturing sector, Wiersma applies his culinary expertise to develop products at an industrial scale. He had already been exploring the use of seaweed in food when the idea surfaced: “Could we create a seaweed skin that feels like real fish scales?”

The Vegan Fisherman was founded by Simon Visscher to help preserve marine life. Visscher sees major challenges in the fishing industry, such as the loss of fishing grounds and the rising presence of microplastics in seafood, as motivation to create a plant-based alternative. Around the same time, he was looking for ways to make vegan fish fillets more convincing. Introduced by a mutual contact, Simon and Foppe joined forces to develop a fully plant-based fish fillet with a seaweed skin.

A Crispy Skin Without Fish

Simon shared his concept with Foppe, who immediately saw the potential for a seaweed-based skin. The development process was long and complex, involving extensive testing and experimentation. Using a blend of Dutch-grown Royal Kombu and Wakame—sourced from seaweed grower Dutch Seaweed Group—they began creating edible seaweed paper using roller dryers. Throughout this process, Foppe collaborated with various partners to refine the production method.

The biggest challenge was texture. “We wanted the skin to crisp up when cooked, without becoming too hard or rubbery,” explains Wiersma. After numerous trials, drying techniques, and testing different seaweed species, they succeeded: a plant-based fillet with a unique seaweed skin that mimics the structure and bite of real fish.

This caught attention. The Vegan Fisherman submitted the product for the Horecava Innovation Award—and won. “That was a huge recognition,” says Simon Visscher. “It gave us the momentum we needed to bring the product to market.” The award sparked greater interest, and the vegan fish fillet with crispy seaweed skin is now available through wholesalers such as Sligro, Bidfood, and VHC. Simon is also exploring retail opportunities, and a consumer webshop has recently been launched.

Why Seaweed Is the Future

Seaweed is increasingly seen as a sustainable ingredient of the future. It grows without fresh water, fertilisers, or arable land and is rich in proteins and minerals. The seaweed food market is evolving. “Consumers often respond more positively to seaweed than producers expect,” says Christa, a market researcher at Seaweed Food Solutions. “Through surveys and taste panels, we aim to identify the most effective ways to use seaweed in new products and bring producers and consumers closer together.”

Meanwhile, The Vegan Fisherman and Seaweed Food Solutions are looking beyond the fish fillet. “We’re exploring new applications, such as seaweed burgers and other plant-based seafood alternatives,” Visscher explains. “We believe seaweed can play a key role in the future of sustainable food.”

With their innovative vegan fish fillet, they have already proven it’s possible: a fish substitute that’s not only sustainable, but also tastes and feels like the real thing.

Curious about the vegan fish fillet with seaweed skin? Visit the websites of The Vegan Fisherman and Seaweed Food Solutions to learn more.