Lab Grown Sushi
mhajicek provides another lab-grown meat option:
How lab-grown sushi could help tackle overfishing
[...] One company trying to produce fish more sustainably is Wildtype. The California-based startup is creating sushi-grade salmon by cultivating cells extracted from salmon eggs.It raised $100 million in February 2022, which included support from actor and environmentalist Leonardo DiCaprio, and Jeff Bezos' investment firm Bezos Expeditions. Now, the company is hoping to scale and be one of the first to take a lab-cultivated fish product to market, says Wildtype co-founder Justin Kolbeck.
Wildtype cultivates cells in a nutritious solution in steel vessels similar to the fermentation tanks used by breweries. A plant-based mesh known as a "scaffold" is used to help the cells form fibrous or fat-like tissue.
[...] Arye Elfenbein, co-founder of Wildtype and a molecular biologist, says that with cell-cultured fish, "there are no antibiotics, no heavy metals, no microplastics." There's no waste, as only the edible parts of the fish are grown, and Wildtype says its product takes only four to six weeks to grow, compared to the two to three years required to grow a mature salmon in aquaculture.
The elevated prices that customers generally pay for quality sushi could help make lab grown fish economically viable. This could also reduce the environmental and economic costs involved in shipping fresh seafood long distances. I'd eat it if it were available here (Minneapolis area), and for a similar price to traditional sushi.
See also: https://vegnews.com/2021/6/lab-grown-sushi-bar-san-francisco
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