Ordinary Seafood was founded in 2022 by Dr Anton Pluschke. Originally from the other side of the world, Anton came to Berlin to solve one of the world's largest problems: Reducing pressure from the food system. Growing up near the ocean in Australia, Anton saw the issues of climate change and fishing first hand. He is committed to creating delicious, nutritious and sustainable seafood to reduce pressure on the marine ecosystem.

”The extent to which we consume and produce animal-based products is simply unsustainable. Let’s take minced meat or milk – I no longer need the conventional and only eat alternatives, because for me they’re as good as the animal version.” Anton envisions a future in which alternatives will have replaced 95% of the total protein consumption.

The truth is Anton has cut his consumption of animal-based produce by 90%, but has the same struggle that 42% of the population have: “People are actively reducing animal-based products, but it’s just really hard when there are no convincing and delicious alternatives on the market to switch to.”

Hence, while other amazing startups and big corporations are working on solving other categories, Anton has set out to crack the seafood category for you. I mean, who wouldn’t love a nice king tiger prawn on the barbie, or a salmon on your bagel for Sunday brunch with all the upsides and no downsides.

Anton believes Ordinary's unique scientific approach to creating the next generation of seafood alternatives sets them apart. Starting at the core of conventional seafood on a molecular level, they recreate taste and texture so that their end product perfectly matches the real deal.

Anton, who has a PhD in Food Science and Biotechnology, has been joined by Dr Fabian Machens, a world class molecular biologist and Tim Meier, an expert Food Technologist, to take on the quest of becoming the most knowledgeable team to recreate seafood.