Jul2025 Announcement
Hello, Seattle!
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…
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
Jun2025
We could think of no better partner to introduce our cultivated salmon than award-winning chef and author, Gregory Gourdet. Weekly service began in late May at his James Beard award-winning Haitian restaurant, Kann in Portland, OR. Guests are now…
Announcement
Press
Wildtype stories
in the news
The Coho salmon, pinkish orange and streaked with lines of white fat, wasn’t wild-caught in Alaska or farmed in Chile. It comes from cells grown in tanks at a former microbrewery in San Francisco, and in late May it became the first cell-cultured seafood to receive safety approval from the U.S. Food and Drug Administration.
"At Kann, we take pride in the ingredients we utilize," Gourdet shared in the announcement. "Introducing Wildtype's cultivated salmon to our menu hits the elevated and sustainable marks we want our menu to offer guests who share a similar value system to ours.
It tasted exactly like conventional sushi-grade salmon (which arguably isn't the case with many plant-based alternatives)
Links
What we’re reading about the food industry
01
With the fish numbers at historic lows, scientists, chefs and others are asking whether we should be eating them anymore, and what it means for the future of all wild salmon.
02
In California, dams constructed along various rivers have disrupted traditional salmon runs and are one reason the species has been in decline for decades. And, as climate change makes everything hotter, including the rivers, salmon spawning sites are at risk.