Salmon has become the guinea pig of the seas when it comes to using technology to supplement falling fish populations. Now it’s moved onto land—and into the laboratory.
The fatty orange fish was the second-most-consumed seafood in the U.S. in 2017, after shrimp, and per capita consumption increased 11 percent, to 2.41 pounds per person, from the prior year, according to the National Fisheries Institute, an industry group. Globally, demand for salmon has skyrocketed, along with that for all fish, fueling overfishing and threatening supply.
San Francisco-based Wild Type is hoping that, as with the rise of meat substitutes (and their arrival on Wall Street), lab-grown fish won’t be far behind.
Or, for that matter, lab-grown sushi.
On a recent Sunday evening in Portland, Oregon, a group of Wild Type employees, investors, chefs, local restaurant owners and friends gathered at Olympia Oyster Bar for the first full-scale service of the company’s product, straight from the lab. Chefs Maylin Chavez, Kyle Christy and Rose Ha each served a pair of dishes designed to highlight the novel product.
Read full, original article: The Beyond Meat of Fish Is Coming