The chef Tsang Chiu King is getting ready a subtle-but-significant change to his menu: He’s changing the fish in some dishes with a plant-based various.

“Its taste is mild and bland and the feel, like grouper, is a bit more durable,” Mr. Tsang stated, referring to the choice fish varieties he has been testing at Ming Court docket, a Michelin-starred restaurant in Hong Kong. To spice up the flavour, he provides components like dates and goji berries.

“This may increasingly give our prospects a brand new expertise or shock, and that can assist our enterprise,” he stated.

Plant-based merchandise have been breaking into the foodie mainstream in america, after years wherein vegan burgers and milk alternate options hovered in the marketplace’s periphery. That’s partly as a result of extra firms are focusing on omnivores who search to cut back the quantity of meat they eat, somewhat than forswear it altogether.

Now, as subtle fish alternate options start to draw funding and land at eating places in america and past, individuals who monitor the fishless fish sector say that it might be on the cusp of great progress.

One cause, they are saying, is that customers in wealthy nations have gotten extra conscious of the seafood business’s environmental issues, together with overfishing and the well being dangers of some seafood. One other is that at present’s plant-based start-ups do a greater job of approximating fish taste and texture than earlier ones did — an vital consideration for non-vegetarians.

“This isn’t your grandfather’s various fish stick,” stated Joshua Katz, an analyst on the consulting agency McKinsey who has studied the alt-protein business.

“There are a variety of individuals already taking a look at various hamburgers,” he added. “You may truly say, ‘I ought to work on one thing else,’ and seafood continues to be an enormous market with compelling causes to work on it.”

Individuals who cut back their consumption of animal proteins for environmental causes typically stop eating red meat, which requires huge quantities of land and water to domesticate and belches lots of methane as a byproduct.

However alt-fish advocates say that seafood additionally comes with environmental issues. Unsustainable fishing practices have decimated fisheries in current a long time, an issue each for biodiversity and the millions of people who depend on the sea for revenue and meals.

“It’s merely a wiser method to make seafood,” stated Mirte Gosker, the performing managing director of the Good Meals Institute Asia Pacific, a nonprofit advocacy group that promotes various proteins. “Full cease.”

To date plant-based seafood merchandise in america account for under 0.1 % of the nation’s seafood gross sales, lower than the 1.4 % of the U.S. meat market occupied by plant-based meat alternate options, in response to the Good Meals Institute.

However alt-seafood ventures worldwide acquired not less than $83 million from buyers in 2020, in contrast with $1 million three years earlier, in response to the institute’s knowledge. As of this June, 83 firms have been producing alt-seafood merchandise around the globe, an almost threefold rise since 2017.

All however 18 of these 83 firms deal with plant-based merchandise. Six others, together with a French start-up that makes smoked salmon from microalgae, focus on proteins derived from fermentation. A dozen others are growing lab-grown seafood, which isn’t but commercially out there in any nation.

Unimaginable Meals, a dominant force within the various protein business, has been developing a fishless fish project for years. Jessica Appel, a spokeswoman for firm, stated that it was not but manufacturing various fish merchandise.

Different large firms are. The California seafood big Bumble Bee Meals, as an example, stated final yr that it was partnering with Good Catch, a plant-based seafood firm in Pennsylvania that sells merchandise like faux fish sticks and crab desserts at Complete Meals and different retailers.

Some start-ups are growing various fish protein designed to imitate uncooked fish. One among them, Kuleana, sells a plant-based model of sushi-grade tuna at markets in Los Angeles and nationally via the Poké Bar restaurant chain.

Despite the fact that breaded faux fish sticks have achieved properly up to now, merchandise that attempt to approximate uncooked fish might want to enhance additional if the business needs to woo non-vegetarians, stated Jacek Prus, Kuleana’s chief government.

“Essentially we nonetheless have to make the product higher,” he stated. “That’s the largest problem: The way to recreate construction in actually, actually convincing methods, and mouth really feel?”

Of the 65 firms at present producing plant-based seafood merchandise, 47 are outdoors america, in response to the Good Meals Institute. Individuals within the business say the Asia Pacific area is a logical place to anticipate vital progress as a result of it already consumes greater than two-thirds of the world’s fish, in response to a United Nations estimate.

Thai Union, one of many world’s largest processors of typical canned tuna, stated in March that it had created OMG Meat, an alt-protein model focusing on “flexitarians” who need to cut back their carbon footprint. And the start-up New Singularity has been promoting algae-based, fermented alt-fish merchandise since final yr in mainland China.

In Hong Kong, the corporate Inexperienced Monday has been rolling out various fish at a number of venues since June. That features Ming Court docket, the place Mr. Tsang is flavoring faux grouper with goji berries.

Inexperienced Monday sells its faux pork model, OmniPork, at roughly 40,000 locations around the globe, together with in Britain, america and many of the Asia Pacific area. David Yeung, the corporate’s chief government, stated that he anticipated OmniSeafood to be in most, if not all, of the identical markets inside six months.

Mr. Yeung stated his firm designed its faux fish merchandise to cater to numerous tastes and cooking strategies. People wish to grill or pan-fry fish, for instance, whereas folks in China typically boil it in a sizzling pot.

“You can’t inform shoppers that you may solely fry however you can’t steam, or you possibly can solely steam however you can’t put in a sizzling pot,” he stated. “You can’t try this as a result of to them, fish is fish.”

The following frontier is lab-grown seafood, wherein edible merchandise are grown from actual cells in a lab. That know-how continues to be a methods off from retail gross sales and broad commercialization, although maybe not so far as many shoppers would assume.

To date the one firm promoting cultivated protein of any type is Eat Simply, a San Francisco start-up whose cultured rooster nuggets have been approved for sale in Singapore late last year. Town-state’s Meals Company stated in a quick assertion that it had not but authorized “another cultured meat merchandise.”

Ms. Gosker of the Good Meals Institute stated that extra cultivated protein start-ups may obtain regulatory approval later this yr in america. The Meals and Drug Administration said last October that merchandise containing cultured seafood cells “could quickly enter the U.S. market.”

No less than two cultivated fish firms in California — BlueNalu of San Diego and Wildtype of San Francisco — have already introduced plans to begin promoting commercially within the close to future. Shiok Meats, a cell-based meat and seafood firm in Singapore, has additionally stated that it plans to “commercialize” subsequent yr.

Frea Mehta, a scientist in Germany who focuses on mobile agriculture, stated that no matter cultivated seafood hits the market would nearly definitely be a hybrid of lab-grown and plant-based applied sciences. That’s as a result of firms might want to encase cells in a plant-based “scaffolding” to provide them construction, not less than till the science of mobile agriculture improves.

Ms. Mehta, who works for the cultivated seafood firm Bluu Biosciences, stated one problem to growing lab-grown seafood merchandise was that scientists typically don’t know as a lot about marine species as they do about mammals.

It gained’t assist, she added, that animals outlined as “seafood” are sometimes far-off from each other within the classification system for organisms. Which means it will be a problem to modify from producing cell-based fish to, say, lobster, a marine invertebrate.

“From a delicacies perspective it is smart,” she stated. “From a organic perspective, it doesn’t in any respect as a result of they’re wildly, wildly totally different.”

Tiffany Could and Amy Chang Chien contributed reporting.