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Friday, December 4, 2020

Leading Vegan Seafood Brand Celebrates Saving Over 21,000 Fish

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Fry Family Food is celebrating saving the equivalent of over 21,000 fish from their sales of fish-style fillets since Veganuary.

International vegan food brand The Fry Family Food Co (FFFC) is commemorating saving an equivalent of over 21,000 fish from our oceans since their launch six months ago of their Golden Crispy Fish-Style Fillets and Battered Prawn-Style Pieces.

The company calculated that the total weight of their fish-style fillets equated to 21,534 haddocks saved, basing it on the average weight and yield of the animal. The company also calculated that this meant new sales of their products could have saved the equivalent of either 45,000 salmon, 1,534 cod or 130 tuna fishes.

In their press release, FFFC also added that Cowspiracy says for every one pound of fish caught, up to five pounds of other marine species are caught and discarded in the process. This meant their products could have also prevented the unnecessary capture and killing of approximately 874 porpoises, 309 bottlenose dolphins, 289 green turtles, or two gigantic humpback whales.

Tammy Fry, international marketing director at the Fry Family Food Co, said: “We are absolutely thrilled to have been able to contribute to reducing the number of fish removed from our oceans this year.

“Animal welfare and environmental protection are absolutely intrinsic to everything we do here at Fry’s, we’re also incredibly conscious of the effects of overfishing on the eco-systems of our marine environments.”

FFFC originally started with plant-based meats in 1991 and launched their seafood range at their Veganuary event this year (which, incidentally, had a record number of signups). Their fillets also contain more Omega-3 than standard tuna, while their prawns are high in protein, fibre and being mercury, cholesterol and chemical-free.

Fry added: “By 2050, it is estimated there will be more plastic in the ocean than fish which is a shocking statistic, so if we can help people make small swaps just once or twice a week and give a plant-based fish alternative a try then this is a huge step in the right direction.”

Anam
Anam Alam
Anam is a freelance writer for The Vegan Review and a student studying journalism. She is a passionate writer who possesses a range of skills ranging from audio, video, editorial and creative writing. Her goal is to educate the public and the world with stories that she feels need to be talked more about in society.