Lab made sushi

Photo Source: Hattie Watson / WildType

California Company Grows “Sushi-Grade” Fish From Cells In Lab

Wildtype, a San Francisco cellular agriculture startup, has created “sushi-grade” salmon grown from cells in a lab. The product is made from coho salmon cells in “a brewery-like system,” the company says, rather than being caught or raised. Wildtype already has a pre-order waitlist for chefs interested in cooking with the lab-grown salmon. “Growing fish cells can provide a needed source of sustainable seafood,” said the company’s chief scientist, Arye Elfenbein. “We’re creating sushi with cells from one of the world’s favorite fish, without needing to take fish from the ocean.” As a result of climate change, the number of fish that could be safely fished from oceans decreased by 4.1% between 1930 and 2010. The losses were as great as 35% in some regions, according to a study published in the journal Science last year. “We believe the 21st century will require new seafood options that are better for us and the planet,” said Wildtype’s CEO Justin Kolbeck. Get the full story here at Fox News.

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