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Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

wildtypefoods.com

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Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#31

Post by foxyv »

posterboy wrote: post #3

"sushi-grade" sounds like "fantastic" or any other not leverageable marketing promise. The cells I suppose must be stem cells, induced with some solution to grow into a homogenous mass of soft tissue. I'm very confused about this. Why just gimme the nutrient solution.

It typically depends on the fish. Usually sashimi/sushi grade fish consists of deep muscle tissue that is unlikely to contain parasites. EG: Fish that is suitable for eating raw. In the US all fish intended for raw consumption is frozen below -32F to kill any parasites. However this is just a guideline and health codes are enforced on a per-state basis. Sashimi/sushi grade is usually just a marketing term beyond that. You could slap a sticker saying as much on any fish you like.

https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-...

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#32

Post by tptacek »

toddh wrote: post #17

No mention of the nutritional value. Which is my concern with Beyond Meat as well. It's great that it's not meat from factory farming POV, but it's not nutritious food either.

What's your concern about the nutritional content of Beyond Meat? Its macros are comparable to that of the product it replaces.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#33

Post by CameronNemo »

ch4s3 wrote: post #27
toddh wrote: post #17

No mention of the nutritional value. Which is my concern with Beyond Meat as well. It's great that it's not meat from factory farming POV, but it's not nutritious food either.

Why would it have less nutritional value than a slab of muscle cells grown inside of a fish vs cells from that fish induced to grown in a tank?

I imagine wild grown flesh is going to have tons of micro nutrients available (although also pollutants). That type of nutrition is hard to emulate in a lab setting.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#35

Post by marricks »

tymekpavel wrote: post #24
californical wrote: post #15

The possibilities with this are so exciting, as someone who eats a vegetarian diet due to environmental and moral concerns with the meat industry. It appears on their website that this is real & ready to sell. I thought large-scale lab-grown meat was still 10-20 years in the future... Does anyone know the pricing? I didn’t see anything on their website, but I feel like it must be expensive. Also, did they pick salmon…

See the comments below - https://news.ycombinator.com/item?id=26905472 ~$200 for a 6-piece sushi roll.

Ok, well that's way less than thousands of dollars so it's a start!

Not to mention, they probably haven't realized the economies of scale yet at all.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#36

Post by ampdepolymerase »

0xffff2 wrote: post #14
f430 wrote: post #6

looks like another Beyond Meat style pump & dump

Wait, Beyond meat is one of the main meat substitutes making the rounds alongside Impossible burgers, right? If I'm not mixing up my names, what makes it a pump and dump?

There is debate about whether their technology is truly novel or whether it is just hype as soy protein based food manufacturing is not exactly new. Their most important technological achievement appears to be the artificial heme that they were able to source from a plant origin.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#37

Post by dnautics »

Isamu wrote: post #30
vangelis wrote: post #18

Earlier quoted context omitted.

Sushi-grade isn't a thing! It's marketing. I also doubt this follows the FDA rules for flash freezing that sushi grade implies given the lack of risk for parasites.

Why would lab grown tissue have parasites?

That's the point.

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#38

Post by rileytg »

elhudy wrote: post #28
vangelis wrote: post #18

Earlier quoted context omitted.

Sushi-grade isn't a thing! It's marketing. I also doubt this follows the FDA rules for flash freezing that sushi grade implies given the lack of risk for parasites.

Sushi-grade IS a thing with real fish. It means the meat has been inspected for parasites or frozen to kill them.

Unfortunately there is no enforcement of that. People often consider "sushi grade" what you've described but there isn't any official rating like there is for wines or beef.

Source: ex-commercial fishmonger

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#39

Post by robotpony »

tymekpavel wrote: post #24
californical wrote: post #15

The possibilities with this are so exciting, as someone who eats a vegetarian diet due to environmental and moral concerns with the meat industry. It appears on their website that this is real & ready to sell. I thought large-scale lab-grown meat was still 10-20 years in the future... Does anyone know the pricing? I didn’t see anything on their website, but I feel like it must be expensive. Also, did they pick salmon…

See the comments below - https://news.ycombinator.com/item?id=26905472 ~$200 for a 6-piece sushi roll.

That's less bad than I thought the early pricing would be (and isn't far from the highest end sushi I've seen around the west coast here).

Re: Wildtype: Sushi-grade salmon grown from Pacific Salmon cells

#40

Post by CameronNemo »

tptacek wrote: post #32
toddh wrote: post #17

No mention of the nutritional value. Which is my concern with Beyond Meat as well. It's great that it's not meat from factory farming POV, but it's not nutritious food either.

What's your concern about the nutritional content of Beyond Meat? Its macros are comparable to that of the product it replaces.

Isn't it high in saturated fat, cholesterol, and sugar?
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