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Lab-Grown Salmon Hits US Plates
17 Jul
Summary
- Cultivated coho salmon is now available at four US restaurants.
- The FDA cleared the cell-grown salmon after a safety review.
- This marks a major step for the cultivated seafood industry.
A new era in food technology has arrived in the U.S. as San Francisco-based startup Wildtype begins serving its cultivated coho salmon. Following clearance from the U.S. Food and Drug Administration (FDA), the company is now offering seafood produced from real fish cells at four select restaurants nationwide.
Wildtype's journey culminated in an FDA "no questions" letter in May 2025, affirming the safety of its cultivated salmon. This regulatory approval paves the way for commercial sales, making Wildtype the first entity authorized to introduce cultivated seafood to the American market.
The cultivated salmon made its debut at Kann in Portland, Oregon, led by James Beard Award-winning chef Gregory Gourdet. It has since expanded to barmini by José Andrés in Washington, D.C., The Walrus and the Carpenter in Seattle, Washington, and Kingfisher Bar and Grill in Tucson, Arizona.
Currently, production is limited and manufacturing costs are high, focusing initially on restaurant partnerships. Wildtype aims to scale production and eventually pursue retail availability. The product is grown in bioreactors from real fish cells, intended to match the flavor and texture of traditional salmon without the environmental concerns associated with wild-caught or farmed fish.
Despite this advancement, the cultivated meat and seafood sector faces ongoing controversy and a divided regulatory landscape, with some states enacting bans on its sale. Wildtype's market entry, however, provides a tangible glimpse into the future of seafood production.
