Show an ad over header. AMP

I am the FIRST

Your future sushi dinner could be cultivated, not caught

Startups are getting close to being able to sell cultivated seafood products that have been grown from fish cells in a lab-like facility, rather than caught in the wild or farmed.

Why it matters: Developing cultivated animal protein that could compete with conventional products is a promising way for people to eat what they want without killing animals or damaging the planet.


  • But cultivated seafood could also help alleviate the conservation pressure on wild fish caused by overfishing.

What's happening: Last week I had the chance to try a few pieces of cultivated salmon sashimi and sushi from the startup Wildtype, which says it is close to being able to commercially produce salmon grown from fish cells in its San Francisco facility.

  • The verdict: I give it a solid B+ — not at the level of the best sushi I've ever had (that would be Sushi no Midori in Tokyo; high recommend, especially if you have a corporate expense account) — but much better than your average weekday takeout restaurant.
  • In appearance, taste and mouthfeel, the cultivated salmon served to me was indistinguishable from fish that had been caught in the ocean or raised on a farm.

What they're saying: "This is sustainable seafood that is within reach," says Justin Kolbeck, Wildtype's co-founder and CEO. "And the long-term goal is to make it even cheaper than conventional salmon."

How it works: Like other cultivated animal protein — which you may also know as "lab-grown," though the industry is trying to discourage the term — Wildtype's salmon started as a ball of cells harmlessly taken from a live fish egg.

  • And that's it for live fish in the process. "After we developed these cell lines, we haven't looked at a fish," says Wildtype co-founder Aryé Elfenbein.
  • That was followed by years of scientific work to determine what mix of nutrients and environmental cues were needed to coax the base cells into the mix of muscle, fat and connective tissue a finished product needs.
  • "The second part is creating a plant-based scaffold, essentially a mesh for the cells to grow within," says Elfenbein.
  • The end resultisn't a live fish but what looks like a block of edible salmon fillet.

The catch: Cultivated seafood — and cultivated animal protein more generally — hasn't yet been approved for commercial consumption, though Kolbeck says Wildtype is in "productive discussions" with the FDA.

  • Another barrier is price. Kolbeck estimates that it costs Wildtype about $25 to produce the eight pieces of sushi I ate. That's more than you'd pay for conventional fish, but Kolbeck expects the price to drop "significantly" as the company scales up.

Yes, but: Unlike cultivated beef or chicken — which have to compete with ultra-cheap conventional options — cultivated seafood faces a future where, thanks to overfishing and climate change, the price of much conventional seafood is likely "only going to increase," says Kolbeck.

  • That gives a conservation spin to cultivated seafood. While we're in no danger of running out of chickens or cattle — there are currently about 23 billion and 1.4 billion, respectively — global wild fish stocks are under severe pressure.
  • "We're just at the very beginning of a story that will be the next gigantic level of the climate crisis," says Kolbeck. "It's just a downward slope for wild fish."

By the numbers: Cultivated protein companies raised $366 million in funding in 2020, and other startups — like BlueNalu in San Diego, which makes cultivated fish, and Shiok Meats, which makes cultivated shrimp — are competing in the seafood space.

  • A recent study found that 80% of consumers in the U.S. and U.K. were at least somewhat willing to try cultivated animal protein, with younger generations markedly more open.

What to watch: Wildtype will be opening up a sushi bar at its San Francisco pilot plant in the fall, where visitors will be able to try the product and tour the facility.

The bottom line: If there is going to be fish on our plates in the future, much of it will likely need to be cultivated.

Why the startup world needs to ditch "unicorns" for "dragons"

When Aileen Lee originally coined the term "unicorn" in late 2013, she was describing the 39 "U.S.-based software companies started since 2003 and valued at over $1 billion by public or private market investors."

Flashback: It got redefined in early 2015 by yours truly and Erin Griffith, in a cover story for Fortune, as any privately-held startup valued at $1 billion or more. At the time, we counted 80 of them.

Keep reading... Show less

Scoop: Facebook's new moves to lower News Feed's political volume

Facebook plans to announce that it will de-emphasize political posts and current events content in the News Feed based on negative user feedback, Axios has learned. It also plans to expand tests to limit the amount of political content that people see in their News Feeds to more countries outside of the U.S.

Why it matters: The changes could reduce traffic to some news publishers, particularly companies that post a lot of political content.

Keep reading... Show less

Scoop: Amazon quietly getting into live audio business

Amazon is investing heavily in a new live audio feature that's similar to other live audio offerings like Clubhouse, Twitter Spaces and Spotify's new live audio platform, sources tell Axios.

Why it matters: As with Amazon's efforts in podcasting and music subscriptions, the company sees live audio as a way to bolster the types of content it can offer through its voice assistant, Alexa, and its smart speaker products.

Keep reading... Show less

Hurricane Ida exposes America's precarious energy infrastructure

The powerful hurricane that plunged New Orleans into darkness for what could be weeks is the latest sign that U.S. power systems are not ready for a warmer, more volatile world.

The big picture: “Our current infrastructure is not adequate when it comes to these kinds of weather extremes,” Joshua Rhodes, a University of Texas energy expert, tells Axios.

Keep reading... Show less

"We must go further": 70% of adults in European Union are fully vaccinated

About 70% of adults in the European Union are fully vaccinated against COVID-19, Ursula von der Leyen, the president of the European Commission, said Tuesday.

Why it matters: The milestone makes the E.U. one of the world's leaders in inoculations, after an initially lagging vaccine campaign, the New York Times notes.

Keep reading... Show less

What Elizabeth Holmes jurors will be asked ahead of fraud trial

Jury selection begins today in USA v. Elizabeth Holmes, with the actual jury trial to get underway on Sept. 8.

Why it matters: Theranos was the biggest fraud in Silicon Valley history, putting both hundreds of millions of dollars and thousands of patients' health at risk.

Keep reading... Show less

Insights

mail-copy

Get Goodhumans in your inbox

Most Read

More Stories