Ocean Hugger Foods

The Ocean Hugger Foods Story

The idea for Ocean Hugger Foods® first started to take shape at the Tsukiji fish market in Tokyo, where James Corwell saw two football-field sized warehouses full of tuna sold in one morning. Chef Corwell — one of only 60 Certified Master Chefs in the U.S. — saw the incredible volume of tuna that are sold every single day, and asked: “How can the oceans ever keep up?”

The answer is “they can’t.” According to a study published in the journal Nature, 90% of all large predatory fish (like tuna) are already gone, and the rate of fishing isn’t slowing down.

So, Corwell started working on something that could make a difference to the world’s oceans. With it, our first product – Ahimi™, a plant-based alternative to raw tuna, for use in dishes including sashimi, nigiri, poke, tartare and ceviche – was born.

With a taste that even fish eaters will love, our products help chefs offer their diners fantastic and turnkey plant-based options.

Food Philosophy

Our mission is simple: create delicious, sustainable plant-based alternatives to popular seafood that delight even the most discerning of palates.

For more information on Ocean Hugger Foods please visit their website.


The Ocean Hugger Foods



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