原文：https://vegnews.com/2020/4/german-company-develops-next-level-vegan-fish-to-get-tuna-off-the-table
注：译文谨供参考。
GERMAN COMPANY DEVELOPS NEXT-LEVEL VEGAN FISH TO “GET TUNA OFF THE TABLE”
为了“从桌上撤走金枪鱼”，德国公司研制新一代的纯素鱼
Food technology startup Kuleana aims to let the ocean “off the hook” with its plant-based fish alternatives.
凭借自身研发的植物性鱼类替代品，食品科技初创公司Kuleana（“责任”）志在让海洋“摆脱鱼钩”。
by ANNA STAROSTINETSKAYA
作者：ANNA STAROSTINETSKAYA
APRIL 17, 2020
2020年4月17日
Germany-based food technology startup Kuleana recently developed Akami, a plant-based alternative to blue fin tuna. Kuleana is working on next-level fish alternatives in order to solve many problems in the traditional seafood industry, including overfishing, plastic pollution, fish fraud, human slavery, and human health concerns.
总部设在德国的食品科技初创公司Kuleana最近开发出了蓝鳍金枪鱼的植物性替代品Akami（赤身）。该公司目前在研制新一代的鱼类替代品，用来解决传统海产食品行业的诸多痼疾，包括过度捕捞、塑料污染、鱼类欺诈（fish fraud）、人类奴役（human slavery）和人类健康等问题。
“Consumers have growing health concerns associated with consuming apex predators such as tuna because of their concentrations of mercury, micro plastics, and dioxins,” Kuleana CEO Jacek Prus told Foodnavigator. “When it comes to consuming raw fish, bacteria and parasites are also on people’s minds.” To Prus’ point about parasites, a recent study carried out by researchers at the University of Washington found that many species of fish now carry 283 times more parasitic worms than in the 1980s.
“食用金枪鱼等鱼类的消费者面临着越来越多的健康问题，因为这些（海洋食物链的）顶端捕猎者（apex predators）体内富集汞、微塑料和二恶英（dioxins）（等有害物质），”Kuleana公司首席执行官（CEO）亚切克·普鲁斯（Jacek Prus）向Foodnavigator网站表示。“当谈到食用生鱼时，人们也会联想到细菌和寄生虫。”美国华盛顿大学（University of Washington）的研究人员最近进行了一项研究，也印证了普鲁斯关于寄生虫的说法；该项研究发现，如今许多鱼类携带的寄生蠕虫（parasitic worms）数量比1980年代的时候剧增了283倍。
While Prus is not disclosing many details of the company’s proprietary process until appropriate patents are in place, he revealed that Akami—the nutritional profile of which closely resembles its animal counterpart—is made with a combination of algae, sea water, koji, and vegetable proteins that undergo “traditional processing technologies in unconventional ways.”
在未取得适当专利之前，普鲁斯不打算公开本公司专有工艺的许多细节，但是据他透露，Akami（纯素鱼产品）是采用海藻、海水、日本酒曲（koji）和植物蛋白并利用“非常规方式的传统加工技术”精心制作而成，其营养组成与对应的动物制品很相似。
Kuleana’s plant-based fish will be priced competitively to animal-based tuna and sold frozen in the foodservice sector to further minimize food waste by extending its shelf life. The company is currently speaking with distributors in Europe, Asia, the United States, and Brazil in hopes of getting its plant-based fish to sushi and poke restaurants.
Kuleana公司的植物鱼产品对金枪鱼动物制品具有价格竞争力，其冷冻产品将供应给餐饮服务行业，并通过延长产品保质期最大程度地减少食品浪费。该公司目前正在与欧洲、亚洲、美国和巴西的分销商们进行商谈，希望可以将其植物鱼产品打进寿司（sushi）和生鱼沙拉（poke）餐馆。
“Because we’ve focused on developing such a high-fidelity product, we’re convinced that it will help to get tuna off the table,” Prus said. “We’ve found that in order to truly replace a product, the substitute has to be at least as good in the fundamentals of taste, cost, and convenience.”
“我们一直专注于研发这样的高仿真产品，由此我们确信其将能帮助人们从桌上撤走金枪鱼，”普鲁斯说道。“我们已经发现，为了真正取代一个产品，替代品必须至少在味道、成本和便利性这些基本方面能够媲美原产品。”
