Sushi grade, lab-grown salmon served at a sushi bar near you in Portland, Oregon.
The only way to “lab grow” meat is with an immortal cell line.
— Brian Tyson, MD 🇺🇸 (@btysonmd) June 11, 2025
An “immortal cell” line by very definition is cancer.
So maybe it should be labeled “CANCER SALMON”, now available at a restaurant near you.
If science only told the truth.
Credit : @drcole12 pic.twitter.com/3DPImJ81vH
Farm-raised salmon, which is different from lab-grown salmon, often comes in the name of "Atlantic Salmon." The New York Post reports,
San Francisco cellular agriculture company Wildtype is the latest company to get FDA approval for its lab-grown salmon
Only three other companies have gotten the stamp of approval to sell cultivated salmon so far.
The company made waves in the food and culinary sectors after announcing that its hero product, saku salmon, got approved in “a thorough pre-market safety consultation.”
Curious people can find the fish on the menu at Portland, Oregon, restaurant Kann — a James Beard award-winning Haitian spot by chef Gregory Gourdet.
Portland is advertising it,
Curious people can find the fish on the menu at Portland, Oregon, restaurant Kann — a James Beard award-winning Haitian spot by chef Gregory Gourdet.
They add that,
“Our saku is sushi-grade and best served raw in dishes like sushi, crudo, and ceviche,” Wildtype explains on its website.
So the lab-grown version of salmon often comes to you as sushi. Does anybody ever question the source of their sushi at the sushi bar? Oh, God, how rude!
