Wildtype Blog

Sep2025

SB 261 took effect in Texas yesterday, banning the sale of cultivated foods in the state. As a result, our partners at Otoko have stopped the sale of Wildtype salmon in order to comply with this new law. You can still find Wildtype salmon served by…

Announcement

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

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

May2024

Our take on Florida's recent ban of cultivated meat and seafood.

Announcement

Dec2022

Wildtype is on a mission to defend Earth's wild places by inspiring a transition to clean and accessible seafood. So, why did we just partner with The Conservation Fund to help protect the world’s largest wild salmon run? Part of the answer goes way…

Announcement