A San Diego foodtech startup has grown fillets of yellowtail fish entirely from cells, making the local company one of the most scientifically advanced in the world of lab-grown seafood.
The startup, called BlueNalu, is less than 2 years old and yet it has hit a scientific milestone many researchers only dream of. In front of a small crowd gathered at San Diego Bay last week, the startup’s chef prepared the lab-created yellowtail fish in a variety of ways, from fish tacos and poke to seafood bisque.
For those unfamiliar with cell-based seafood products, they are made of real fish meat and fat — or what we call “fillets” — grown through cell cultures in a food manufacturing facility...
“Our medallions of yellowtail can be cooked via direct heat, steamed or even fried in oil; can be marinated in an acidified solution for applications like poke, ceviche, and kimchi, or can be prepared in the raw state,” said BlueNalu’s CEO Lou Cooperhouse in a statement. “This is an enormous accomplishment and we don’t believe that any other company worldwide has been able to demonstrate this level of product performance in a whole-muscle seafood product thus far.”
In his excellent 1969 novel Whipping Star, Frank Herbert wrote about pseudoflesh, meat protein that was produced apart from an animal:
"Where would they get a real steer?"
"There are some around for story props in the various entertainment media, that sort of thing. A few of the outback planets where they haven't the technology for pseudoflesh still raise cattle for food."
(Read more about pseudoflesh)
H. Beam Piper's 1962 novel The Space Vikings made use of carniculture vats:
Every Viking ship had its own carniculture vats, but men tired of carniculture meat, and fresh meat was always in demand.