Depending on the camp you sit in within the "traditional" seafood sector, plant-based and cell-based seafood is seen as either an opportunity or a threat.

It is a growing trend, that's for sure, and it will likely continue to grow, so how should the seafood industry handle it? Rally against it to control labeling, marketing and production? Accept it and welcome the message of sustainability and localized food production that it brings? Or join the party and get in on the act?

Join IntraFish Editor-in-Chief Drew Cherry, Executive Editor John Fiorillo and Editor Rachel Mutter by listening in below, and feel free to add your insight by emailing any one of us with your thoughts.

You can listen below, or better yet -- take us with you by subscribing on iTunes , Google Play, Soundcloud or Spotify.

Listen to some of our previous episodes here:

Wait, did Trump just order US aquaculture to grow?

How coronavirus is changing how seafood is sold

Eye-popping canned tuna sales, plus Bristol Bay's coronavirus bind

Will coronavirus threaten innovative aquaculture projects?

A coronavirus storm is brewing for seafood

Guess what we are discussing this week?

This coronavirus thing might be a problem for seafood

Does America suck at seafood?