WHAT WE’RE MADE OF

OUR SECRET SAUCE OF THE SEA

Our chefs and seasoned R&D team worked day and night searching for a special plant that embodies that certain je ne sais quoi flavor of fine seafood. Where else to look but the sea, where they found their dream ingredient: algal oil, extracted from sea algae. Algal oil offers not only the primary note in our authentic taste profile, it brings the gift of DHA—also known as docosahexaenoic acid—a prized essential omega-3 fatty acid found in fish oils, which fish absorb when they consume microalgae.

We source our pure DHA from the beginning of the food chain, eliminating toxic levels of contaminants. Hurrah! More good news: our human bodies crave omega-3s, which are crucial to our wellbeing. They bolster our hearts, eyes, brains and nervous systems. Alas, we cannot make omega-3s ourselves, so we need to choose from the limited food sources that offer them. Lucky we’ve got Good Catch, the scrumptious plant-based way to get your DHA.

ONE BIG HAPPY
LEGUME FAMILY

We chose chickpeas, soy, peas, lentils, fava and navy beans for all the right reasons. For one, they are the most popular legumes, which just happen to be totally delicious and nutritious. And they play well together. After experimenting, we found these six legumes, when blended in the perfect proprietary ratios, render an amazing texture resembling the exact flakiness of tuna fish. Mixing these six legumes makes Good Catch easier to digest rather than using any single legume (too much of only one ingredient can cause digestive issues). In the end, our exclusive six-legume blend is all about enjoyment, taste and texture—and we are here to serve.

SAY HELLO
TO OUR PEA FISH

GET A LEG UP ON LEGUMES

What do our power six protein ingredients have in common? They are all legumes. And what’s a legume, you might ask. It’s a plant that belongs to the Fabaceae or Leguminosae family. Legumes bear fruit in the form of pods. Inside the pods are seeds, which are also called pulses, a name for the dry form of the seeds. News flash: every bean is a legume, but not every legume is a bean. Lentils and peas are not beans—but they are legumes. Fun facts: Legumes were cultivated at least 8,000 years ago and some legumes contain nitrogen-fixing bacteria that make them fine fertilizer plants that farmers love for crop rotation. Food fact: Aside from tasting great, legumes are protein-packed, full of fiber and minerals, and very low in fat. And no worries about the lectins in legumes that can cause stomach discomfort if eaten raw. We cook our legume protein extracts ‘till they’re well done, leaving lectins harmless.

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