Tuna is one of the world’s favorite types of fish, but there are ways to get all that seafood flavor with plants, too.

Nova Scotia scientists and startups are investigating alternatives to seafood that provide taste and nutrition comparable to ...

Greg Potter is a Halifax-based co-founder of Profillet. (Greg Potter) Potter says the flaking and muscle structure of fish make the task of creating plant alternatives more challenging than ...

George says the reception to plant-based seafood has been muted to date because there haven't been great options; products are either unpalatable, or more expensive than conventional fish.

And although booze and broth make great fish poaching conduits, a plant-based milk works even better: coconut milk. Coconut milk has a fatty, creamy consistency that infuses a poached fish dish ...

There’s also been a spate of celebrities renouncing plant-based diets too, including Lizzo, Miley Cyrus and Bear Grylls. Full ...

The fishy fillet Greg Potter is holding looks, in many ways, like a piece of fish. Though not as thick as a typical portion of whitefish served up in Nova Scotia restaurants, its interior is white ...

“These results are well-aligned with the scientific/medical community and current recommendations for mostly plant-based diets aiming to benefit risk reduction for colorectal cancer incidenc ...