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.

There are people who argue that to feed the ever-burgeoning human population, we need to dramatically accelerate the speed of technological improvements.

The Beyond Meat of Fish Is Coming