Salmon fillets fresh off the 3-D printer!

A whole new meaning to the concept of "paper jam"

The craze for plant-based products like the Impossible Burger is just getting started and seafood alternatives are next. We talk with a startup CEO in Vienna that is making plant-based fish that looks just like a fillet of salmon after a high-tech 3-D printing process. Dr. Robin Simsa makes the case that there are reasons to supplement your seafood diet with these kinds of plant-based analogs and, before too long, you will get the chance to put them to the taste test and make your own decision.

Robert E. Jones

Chef Robert is a respected leader in sustainable seafood and a passionate advocate for global food systems reform. Before attending the Culinary Institute of America in Napa he had 20+ years of experience in government affairs, advocacy, and public policy including managing a sustainable fisheries portfolio for a global organization and as an appointee by the U.S. Secretary of Commerce. Today he advises clients on ways to promote sustainable seafood and tackle loss and waste in the supply chain.