Seafood Without the Sea
Our Challenge
The Potential of Cellular Agriculture
Demand for seafood is increasing dramatically, compounded by a growing global population. Yet wild sources are already hitting a breaking point. With so much new demand, we need new tools to sustainably meet the food security challenges of this century.
By growing seafood directly from cells, we no longer have to rely only on wild or farmed fish. What’s more, we have the opportunity to keep what we love about seafood, but reduce our exposure to common contaminants we'd rather avoid.
Our Crew
Driven to change
Wildtype is an energetic, diverse, and earnest team of world-class scientists, chefs, engineers, and entrepreneurs. We share a collective passion for transforming the food system.
More Posts
Dive Deeper
Jul2025
We’re heading upstream! Starting August 21st, Wildtype’s cultivated salmon is making its debut at James Beard-nominated The Walrus and the Carpenter, the beloved Seattle oyster bar led by Chef Renee Erickson. No reservations—just come early and get…
Announcement
Jul2025
We’re home! Starting August 14, Wildtype’s cultivated salmon is swimming onto the menu at Robin San Francisco, led by Eater’s Best New Chef, Adam Tortosa. Robin delivers a bold, personalized omakase experience, using the most pristine ingredients…
Announcement
Jun2025
Starting July 17th, Wildtype’s cultivated salmon is swimming onto the menu at OTOKO, led by Chef Yoshi Okai. At OTOKO, Chef Okai creates a multi-course omakase experience that blends Tokyo-style sushi and Kyoto-style kaiseki into a unique tasting…
Announcement