Good Catch

Good Catch, a plant-based seafood company, was established in 2016 by brothers Chad Sarno and Derek Sarno. The founders' extensive culinary backgrounds, particularly in plant-based cuisine, directly shaped the company's direction. Chad Sarno has a history as a global wellness coordinator for Whole Foods Market and co-founded Wicked Healthy, a plant-based food brand, with his brother Derek. Derek Sarno also gained significant experience as the Director of Plant-Based Innovation for UK supermarket giant Tesco.

The company's mission is to provide seafood alternatives without compromising on taste or texture, aiming to alleviate the environmental pressures on ocean ecosystems from traditional fishing. Good Catch operates within the growing plant-based food market, specifically targeting consumers seeking alternatives to conventional seafood. Its business model centers on the production and sale of these plant-based products through retail and foodservice channels. Revenue is generated from the direct sale of its products to consumers through grocery stores and to food service partners.

Good Catch's product line includes a variety of fish-free items designed to replicate the experience of eating seafood. A key offering is their plant-based tuna, developed from a proprietary six-legume blend (peas, chickpeas, lentils, soy, fava beans, and navy beans), which provides a texture comparable to real tuna. Other products in their portfolio include plant-based fish burgers, fish sticks, crab cakes, and fish fillets. The company emphasizes the culinary aspect of its creations, positioning them not just as alternatives but as chef-mastered delicacies. A significant milestone for the company was its acquisition by Gathered Foods, which was subsequently acquired by the plant-based food company Wicked Kitchen, another venture co-founded by the Sarno brothers, further integrating their plant-based food endeavors.

Keywords: plant-based seafood, food manufacturing, CPG, sustainable food, alternative proteins, vegan food, food service, retail food, culinary innovation, legume blend