San Francisco Is Getting the World’s First Lab-Grown Sushi Bar

|Updated Jul 2, 2021
Instagram / @wildtype

San Francisco-based aquaculture startup Wildtype plans to serve slaughter-free, sushi-grade salmon at the world's first lab-grown sushi bar. The sushi bar hopes to change harmful fishing practices common in the market by providing a cruelty-free menu. The start-up company uses a small number of fish cells to develop nearly 200,000 pounds of lab-grown fish per year. By duplicating the fish cells, researchers at Wildtype discovered a way to produce sushi-grade fish, without having to harvest it from the over-fished oceans.

In what could be called the Seaspiracy Effect, consumers are eager to find alternatives to fish that will allow them to enjoy their favorite seafood taste but without contributing to the harmful fishing practices that are leaving species endangered and oceans in peril from reef death, pollution from fishing nets and other detritus that gets left behind by trawlers, and generally help restore the ecological health of the world's oceans.

The sushi bar will be located directly next to the original production facility and will be completely operated by the WildType staff. The complex where the innovative sushi bar will be located was designed by legendary architect Shuo Zhai and will include an education center with a glass door between the production and tasting room as well as full bleacher seating. The food tech company hopes to provide transparency on every level of its manufacturing and development, specifically to call out the often shrouded worldwide fishing industry.

“Global demand for seafood is outpacing supply, so the status quo needs to change,” co-founder and cardiologist Arye Elfenbein said. “Our pilot plant will showcase the promise and wonder of growing fish fillets using cell cultivation. In addition to being designed to shorten innovation cycles and facilitate the scaling of food production, the facility will be a place where the public can learn about this fascinating new technology.”

Elfenbein founded this company with former diplomat Justin Kolbeck in an effort to both reinvent the fish industry and also promote sustainability in food sourcing. The company hopes to reduce the stress that the fishing market has on the ocean. The cell-based grown fish substitute is set to revolutionize the seafood industry. The company promises to replicate the taste and texture of its animal-based counterpart.

“People are often so removed from the process of meat and seafood production,” Elfenbein continued. “We wanted to remove that barrier, to have customers feel connected to what they are eating.”

Recently, Wildtype launched its pilot plant which at its near-term capacity currently producing approximately 50,000 pounds of cell-based seafood per year. The company claims that at maximum capacity the plant will be able to manufacture nearly 200,000 pounds of slaughter-free, cell-based fish. Currently, the US government has not approved the cell-based meat for the market, but the Food and Drug Administration (FDA) just began its pre-market consultation, meaning that consumers may see this live-fish alternative nationwide.

Another California company based in San Diego, BlueNalu, held tastings for cruelty-free seafood in 2019. The company yellowtail amberjack, mahi-mahi, and red snapper were prepared by local chefs to display the potential of cell-based fish to global investors and possible partners.

Currently, Singapore is the only country in the world that allows companies to develop and sell cell-based meat. Singapore initially allowed Eat Just to begin selling its cell-based chicken bites last year, and now plans to expand its cell-based meat industry across the country.

Other vegan seafood brands worldwide have been pushing to expand their product lines as the demand for plant-based and cell-based seafood rises. Vegan seafood brand Good Catch secured $26 million through its parent company Gathered Foods. Good Catch gain popularity with its vegan tuna, and now plans to use this funding package to push its product development forward and increase its distribution range.

The Surprising Reasons these Five Country Singers Went Meat-Free

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1. Carrie Underwood Loved Her Family's Farm Animals

Seven-time Grammy Award winner Carrie Underwood has been hailed for her “enormous” vocal range. When it comes to her diet, Underwood’s a fan of breakfast burritos and lots of tofu. She doesn’t shy away from the carbs, either. According to Cheat Sheet, one of her favorite snacks is a toasted English muffin with peanut butter.

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2. Blake Shelton Wants to Keep Up With His Older Girlfriend

Singer, songwriter, and “The Voice” coach, Blake Shelton, 43, has been working to stay fit recently with help from his long-time love, Gwen Stefani, who is a vegetarian and told him to get off the meat if he wants to feel fitter and lose some weight. Shelton has been trying to keep up with Stefani's impressive fitness level, according to an interview Stefani gave this fall. The former No Doubt singer and Hollaback girl is a longtime vegetarian, eats a mostly vegan diet, and is super fit-- and at 50, looks younger than her years. A source told Gossipcop, “Gwen’s told him the way to lose it is to stay the hell away from meat and bad carbs.” We're rooting for him!

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3. Shania Twain Has the Key to Gorgeous Skin

The best-selling female country music singer in history isn’t buying any expensive steak dinners after a performance. The “Queen of Country Pop” has sold more than 100 million records but says she keeps her meat-free diet simple. She is both vegetarian and eats very little dairy -- though at times has said she does eat eggs.


4. Annette Conlon, Folk Artist with a Passion

Americana singer and songwriter Annette Conlon is also a passionate vegan. She started “The Compassionette Tour,” in an effort to bring compassion, social consciousness, human interaction, and animal issues to a mainstream audience.

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5. Johnny Cash, Walked the Vegan Line Late in Life

The Man in Black is synonymous with country music, even nearly two decades after his death (1932-2003), probably in part because of the biopic about his life starring vegan actor Joaquin Phoenix. Ask any die-hard country music fan (or your dad, for that matter) and they will tell you that Johnny Cash was one of the best-selling musicians of all-time. His scores of hits include “I Walk the Line” and "Hurt" "A Boy Named Sue" and dozens of others. Cash himself was believed to have lived meat-free later in life to help combat some health issues. At Johnny Cash’s Kitchen and Saloon in Nashville, you can also load up on the meat-free dishes as the restaurant boasts a fully stacked veggie menu that includes greens, sweet potato mash, and fried okra.