Sushi is one of the hardest problems in alternative seafood and one of the most valuable. Raw fish is judged entirely on texture and mouthfeel, with no cooking to hide behind, which makes it the benchmark the plant-based and cultivated seafood industry is measured against.
Several companies are working on it seriously: plant-based tuna and salmon, cultivated fish cells, and structured products aimed specifically at the raw applications. The category is real and growing, driven as much by mercury and overfishing concerns as by ethics.
Altsushi.com fits a producer, a restaurant concept, a review and comparison site, a retailer, or a publication covering the sector. The alt- prefix is the industry’s own shorthand, used in alt-protein and alt-seafood constantly, so the name reads as insider rather than descriptive.
Nine characters, .com, no hyphen, and it names a specific and difficult target that the whole category is aiming at.
Offers welcome.