Seattle’s The Walrus and the Carpenter will soon become the third restaurant globally to serve Wildtype’s lab-grown salmon, a product that offers a sustainable alternative to traditional fishing practices. This cultivated salmon, made from Pacific salmon cells grown in tanks and mixed with nutrients, received US FDA clearance in June, marking it safe for consumption. While currently more expensive than sushi-grade salmon and facing some state-level opposition, proponents like chef Renee Erickson hope it can become a widespread, environmentally friendly option, addressing issues such as overfishing and disease transmission associated with farm-raised fish and the threats facing wild salmon populations.
Source: Lab-Raised Salmon Set to Hit the Menu at Seattle’s Hottest Oyster Bar – Bloomberg