Asger Risom
FDA approves first cultivated salmon, paving the way for high-tech sashimi.
FDA approves first cultivated salmon, paving the way for high-tech sashimi.
A New Kind of Salmon
In a U.S. first, the Food and Drug Administration has approved lab-grown salmon for human consumption. The fish, created by startup Wildtype, is designed for sushi-grade dishes and is already available at a Portland, Oregon, restaurant.
How It’s Made
Scientists begin by harvesting cells from Pacific salmon. These cells are cultivated in lab conditions that mimic the fish’s natural environment. Once developed, the product is combined with plant-based ingredients to match the taste and texture of wild salmon.
Designed for Sushi
Unlike other lab-grown meats that require cooking, Wildtype’s “saku” cuts are made to be served raw, ideal for sashimi and other sushi dishes. The result: cleanly sliced, high-grade fish without the environmental footprint of traditional fishing.
What to Expect at Restaurants
The first bites of lab-grown salmon debuted at Kann, a Haitian restaurant in Portland. Starting in July, it will be a regular menu item there, paired with spiced tomato and pickled strawberry. More restaurants are expected to follow, though not in the eight U.S. states that have banned lab-grown meat.
A Boost for Food Innovation
While cultivated chicken has previously received FDA approval, this is the first lab-grown seafood to pass the agency’s safety review. The approval could pave the way for more sustainable seafood options in the near future.
Not Without Controversy
Despite FDA clearance, opposition persists. Critics worry about threats to traditional fishing and farming industries. Still, due to high production costs, lab-grown fish is unlikely to dominate the market soon.
Looking Ahead
Wildtype is continuing to develop its product and aims to expand to more restaurants soon. As regulations and consumer interest evolve, sushi lovers might see more cultivated options on the menu in the years to come.
