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)

Some populations of coho salmon — the species Wildtype is cultivating — are threatened or endangered.

Salmon is one of the most popular fish in the US, but farming it can cause all kinds of environmental problems.

The broad argument for cell-cultivated seafood is that it can protect wild species and counter overfishing.

Nearly 90% of global marine fish stocks are depleted, overfished or fully exploited, according to United Nations research.

In the middle of San Francisco, there’s a pilot production plant for Wildtype, one of a handful of cell-cultivated seafood companies in the US.

Wildtype is opening up a pre-order list for select chefs as it focuses on lab grown, sushi-grade salmon

Lab-Grown Meat That Doesn’t Look Like Mush

We provide them with the same nutrients that the fish would consume in the wild…and essentially have them grow in a system that looks kind of like a beer brewery.

Overfishing and global warming have long wreaked havoc on fish stocks, and a third of marine fish stocks are still being fished at biologically unsustainable levels.