It’s salmon for people who want a clean conscience and a clean planet.
Our sushi-grade salmon offers a choice beyond wild and farmed fish.
The chance to eat the foods we love without sacrificing our food ideals.
Our keeps fish in the wild and out of farms.
Clean, Simple and Delicious
Cell-cultivated seafood can protect wild species and our oceans, and help reverse trends of global food insecurity. It's a new seafood option that provides the same nutritional benefits as the most pristine wild-caught fish, without the mercury, microplastics, antibiotics and other contaminants common in wild and farmed fish.
Our Salmon
Wildtype sushi-grade salmon offers a choice beyond wild and farmed fish: the chance to eat the foods we love without sacrificing our food ideals.
01
Source
02
Grow
03
Harvest
04
Experience
Stem cells can be extracted from anywhere on a living animal. In the case of salmon, cells can also be isolated from their fertilized eggs.
Because of the warming climate and increased habitat destruction caused by dams, deforestation, and development, dozens of subspecies of salmon are on the brink of extinction across the North Pacific.
Most coho salmon return to their home streams after 3 years in the ocean. Salmon are a keystone species, meaning they are species on which other species in their ecosystem depend, and if they decline in population the ecosystem will change drastically.
Step 01
Source
We start with living cells from pristine Pacific salmon. Our first product is Coho (Oncorhynchus kisutch), also known as Silver salmon. Coho salmon are found throughout the North Pacific Ocean and in most coastal rivers and streams from Alaska to central California.
We grow our cells inside a nutritious mix of ingredients that nourish cells just like they would be inside a wild fish.
Our cells grow when we feed them the same nutrients fish and humans need to thrive: fats, proteins, sugars, and natural minerals like iron and zinc.
Our cultivators are very similar to the stainless steel fermentation tanks used to brew beer and kombucha.
Step 02
Grow
Our state-of-the-art cultivation system was designed and built on the Pacific coast of the USA, right here in salmon country. The innovative design of our cell cultivators creates the same conditions as those within a wild fish. The right temperature, pH, nutrients, and many other conditions enable our cells to grow and mature as they would in the wild.
Our process doesn’t require fishing boats or fish farms — or any living salmon after our initial sourcing step.
Plant-based ingredients create ‘scaffolding’ for the cells to learn how to structure themselves.
The perfect piece of salmon sushi should have that delicate balance of toothy dense firmness and melt-in-your-mouth fattiness.
Step 03
Harvest
We harvest the cells from the cultivators and seed them into plant-based structures, where they are guided to become the cuts of salmon that we love. From fibrousness to fattiness, the result is salmon that is as clean and simple as it gets, without farms or nets.
Today our oceans are more contaminated than ever before. Contaminant-free sushi means diners get both peace of mind and exceptional quality.
Each piece of Wildtype sushi is crafted with the perfect balance of protein and healthy fats that make salmon so delicious and nutritious at the same time
Our sushi-grade salmon can be used in all your favorite raw sushi preparations, from sashimi to maki
Step 04
Experience
For our sushi-grade salmon, we pay close attention to the way fish proteins and the accompanying nutritious fats, including omega-3s, create the most delicious melt-in-your mouth texture and flavor. When it comes to sushi, purity is what we aspire to, which is why we celebrate that our salmon is free of metal toxins, antibiotics, microplastics, and parasites.
Our Pilot Plant
We purpose-built our pilot plant in San Francisco to learn everything we can before we begin to scale our production process. This facility looks just like a neighborhood microbrewery, except we grow salmon cells in our tanks instead of beer. We even have our very own tasting room.
Tissue Culture Room
Where we start with just a few cells, selecting the ones with the best traits.
Process Development
Process Development Room
Where we create the starts for each batch, just like you would if you were baking bread or brewing beer.
Process Development
Water Filtration
Cell culture requires deionized water, super pure water that has been treated to remove all ions that make up the dissolved mineral salts.
Growth Tanks
Growth Tanks
This part of our facility looks nearly identical to a beer brewery with rows of large stainless steel tanks for growing our cells.
Growth Tanks
Steam Cleaning
Each tank is sterilized with steam to ensure each culture is contamination-free.
Growth Tanks
Harvesting
Once a batch is ready, we harvest the cells from each tank and remove excess liquid.
Harvest & Production
Scaffold Production
Here we produce scaffolds made from plant-derived ingredients that will be used to guide our cells to shape each cut of fish.
Harvest & Production
Seeding
We seed the fresh cells onto plant-based scaffolds so they can organize and grow exactly like they would inside a fish.
Harvest & Production
Distribution
Things are constantly coming and going in our pilot plant. These two bays streamline all the moving parts and will eventually be utilized to serve our first customers.
Distribution
Tasting Room
Located in a converted loading dock and equipped with a full sushi bar, "The Dock" is our favorite place to congregate and sample the fruits of our labor.
Tasting Room