Multilayered seafood-emulating consumable

A method of forming an edible sea-food flesh-emulating product, comprising:

• a. using a first composition, forming a plurality of layers, wherein each layer of the plurality of layers is sized, adapted and configured, when assembled—to form the edible sea-food flesh-emulating product or a portion thereof, wherein the first composition comprises:
• i. a surfactant at a concentration of between about 0.01 and ab out 0.03% (w/w);
• ii. a surfactant at a concentration of between about 0.01 and about 0.03% (w/w);
• iii. a second hydrocolloid at a concentration of between about 0.01% and about 0.07% (w/w);
• iv. a protein at a concentration of between about 1.0% and about 2.0% (w/w);
• and
• v. water at a concentration of between about 94.9% and about 96.98% (w/w), completing to 100%;
• b. using a crosslinking composition, crosslinking each layer separately;
• and
• c. assembling the plurality of layers to form the edible sea-food flesh-emulating product.