Using a brewery-like system, Wildtype grows cell-based salmon sushi and its latest version is of such high quality, it's been deemed sushi-grade. Now, the cell-based salmon sushi made with genuine coho salmon cells offers a sustainable source of seafood for the sushi industry, without requiring the removal of fish from the ocean.
Wildtype is on a mission to sell its innovative salmon sushi to restaurants and eventually retail stores. The sushi-grade salmon has been specifically developed for applications like rolls, nigiri and sashimi, and it can be consumed both raw and cooked.
With its newest variety of cell-based salmon, the cellular agriculture startup is helping to satisfy a demand for seafood that is not only sustainable but sourced from a transparent supply chain.
Cell-Based Salmon Sushi
Wildtype Grows Sushi-Grade Fish from Genuine Coho Salmon Cells
Trend Themes
1. Cell-based Seafood - Wildtype's cell-based salmon sushi offers a sustainable source of seafood without removing fish from the ocean.
2. Sustainable Food Supply Chains - Wildtype's transparent supply chain provides a solution to the growing demand for sustainable seafood.
3. Alternative Protein - Wildtype's cell-based salmon sushi provides an innovative alternative to traditional fish farming.
Industry Implications
1. Food Technology - Wildtype's cell-based salmon sushi disrupts the traditional seafood industry.
2. Restaurant - Restaurants can benefit from offering Wildtype's cell-based salmon sushi as a sustainable seafood option.
3. Retail - Retail stores can tap into the demand for sustainable seafood by selling Wildtype's cell-based salmon sushi.