seafood IS AWESOME. EXTINCTION IS NOT.™
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.
In addition to Ahimi™, we will soon be releasing additional products to replace eel, salmon and more.
meet chef james corwell, cmc
CERTIFIED MASTER CHEF, INVENTOR, FOUNDER
Chef James Corwell is the creative force behind Ocean Hugger Foods. An Atlanta native, Corwell carries the rare professional designation of ACF Certified Master Chef. He was previously chef at the Wine Spectator Greystone Restaurant - Napa Valley, The Culinary Institute of America (St. Helena), Cherokee Town & Country Club (Atlanta) and Le Foret (New Orleans). He was voted best new chef by New Orleans Magazine in 2010.