Seafood Jerky from OneForNeptune

By Lorrie Baumann

Seafood jerky? OneForNeptune Founder and Owner Nick Mendoza thinks it’s an idea whose time has come.
His OneForNeptune dried fish has a lot to recommend it to American consumers who want snack foods that offer healthy protein from a sustainable source along with interesting flavors, he says.

“One of the amazing things about working with seafood, and especially the fish we’ve chosen, is that it’s coming from wild fish, it’s U.S. domestic, and it’s from a fishery that’s truly sustainably managed,” he said. “As one of the best sources of selenium of any animal protein source, it’s sort of an underloved fish.”

His OneForNeptune fish jerky, which is offered in three flavors: Smoked Sea Salt & Juniper, Fiery Cajun and Honey Lemon Ginger, has, in addition to its flavor, about 1-1/2 times the protein of beef jerky, 30 to 100 times the Omega-3 fatty acids of beef and no saturated fat, Mendoza said. The fish he’s using is the West Coast Rockfish, a name given to a number of species of mild-flavored white fish with a medium texture. Available year-round, it’s often sold in supermarkets and on restaurant menus as Pacific Snapper.
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It comes from a West Coast fishery that was in collapse two decades ago, but recovery efforts since the 1990s have allowed West Coast Rockfish populations to rebound, and the fishery is now considered ready for commercial fishing – if Americans can be persuaded that it’s a fish they’re ready to eat again. “They’re only catching 24 percent of the scientifically-based quota for that fishery,” Mendoza said. “It’s an undervalued, underutilized resource. Fishermen that catch it don’t have a ready market for it.”
Mendoza thinks that recent growth in the American market for high-protein snack foods offers an opportunity for himself as a trained marine scientist to make an impact on the American food system – an idea that he took last year to Fish 2.0, a network of seafood industry professionals and investors designed to spur growth and innovation in the sustainable seafood business sector. From more than 200 applicants into the organization’s 2017 global pitch competition, OneForNeptune ended up in the finals after the 500 product samples that Mendoza brought to the meeting were gobbled up within 15 minutes. “The product that I brought with me went like wildfire,” Mendoza said. “On the way to the airport from the competition, I called a friend I’d worked with for a while and asked him if he’d co-found the company.”

Mendoza made his first commercial production run of 20,000 packages of OneForNeptune fish jerky this year. Each 2.2-ounce pouch sells at retail for $8.99, and each package has a QR code on its label that traces it back to the boat and the fishing ground where the fish was caught. The OneForNeptune website that’s at the other end of the QR code provides information on the fishery and the fisherman who caught the fish.

Mendoza is using an initial Kickstarter campaign as a way to raise both awareness and funds for his prototype production run. He expects to have the kinks worked out of the process and to be ready to ship his OneForNeptune fish jerky in October.
For more information, visit www.oneforneptune.com.