Atlantic Fish Co and Revo Foods are partnering to create hybrid seafood products by combining cultivated whitefish cells with mycoprotein-based structuring technology. The goal is to develop whole-cut seafood alternatives that mimic traditional fish in structure, texture, and flavor. The collaboration aims to overcome challenges in texture replication and production cost by utilizing mycoprotein as a carrier matrix to reduce the amount of cultivated material needed.

Revo Foods' existing product, EL BLANCO - Inspired by Black Cod, serves as a platform for testing the integration of Atlantic Fish Co's cultivated cells. By combining their technologies, the companies hope to create economically efficient and appealing seafood products for consumers. This hybrid model of cultivated and mycoprotein-based seafood is expected to accelerate the commercialization of structured seafood analogues and offer a scalable solution to production bottlenecks in the cell-based seafood industry.