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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

#151

Post by cheese_please »

asaph wrote: post #86

Other companies working on cell-cultured fish: Finless Foods: https://www.finlessfoods.com/ BlueNalu: https://www.bluenalu.com/

Just wanted to add a few more:

avant: https://www.avantmeats.com/

ShiokMeats: https://shiokmeats.com/

Umami: https://www.umamimeats.com/

Bluu Biosciences: https://www.bluu.bio/

Cell Ag Tech: https://cellagtech.com/

Clean Research: https://cleanresearch.org/ (they do a lot of stuff, but cultured fish is one of the things listed)

Cultured Decadence: https://www.cultureddecadence.com/

Please note a few of the companies (italicized) are very young, so their websites don't have much info.

I recommend this site for keeping up with which companies are active in the alternative proteins space: https://newprotein.org/. For cultured meat, click "Alternative Protein V 3.0" and it's in the top left (or just head to page 2 for a more zoomed in view).

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

#152

Post by tsherr »

dukeofdoom wrote: post #53

Is it worse to kill something for food, or deny it from ever living? I think personally I think I would prefer to have lived and be killed than not lived at all. I also kind of believe that things have an essence, a soul of sorts. So eating any part of an animal is still repulsive on some level.

Why don't plants fall into your "things that have an essence" category? They are alive. They communicate and work together.

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

#153

Post by ac29 »

robotpony wrote: post #39
tymekpavel wrote: post #24

Earlier quoted context omitted.

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).

Its an order of magnitude higher than traditional salmon nigiri would cost though ($2-3/piece in a restaurant).

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

#154

Post by vangelis »

elhudy wrote: post #136
vangelis wrote: post #64

Earlier quoted context omitted.

It's a marketing term. The FDA doesn't label things sushi grade. It does have rules for fish that are going to be eaten raw. Your fish was either frozen to spec to not. *Sorry, it's just one of those things I'm nitpicky about.

I am not following. If it is labeled as "sushi-grade" then it is being sold to be eaten raw, and the rules apply, yeah?

Assuming a reputable fish monger!

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

#155

Post by [deleted] »

kevin_thibedeau wrote: post #114
saxonww wrote: post #102

Earlier quoted context omitted.

I had a different reaction on seeing it. Yes, it has the striped pattern, but the texture looks completely wrong. Compare their image now with e.g. https://i.redd.it/12cdw2wb55p01.jpg . It's superficially similar; the 'early tasting' picture you link to looks _better_ from a texture perspective, to me. That doesn't mean it's not tasty, but I would not choose this over the real thing (traditional preparation? idk).

Compare crab stick to the real thing. People still eat poor imitations if it tastes good.

[deleted]

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

#156

Post by andrewla »

Daishiman wrote: post #104
andrewla wrote: post #94

This movement towards synthetic meat seems very antithetical to the natural foods heuristic. Isn't what we've learned over the last half-century or so that processing food in an attempt to make it more nutritious/uniform/etc. generally involves a reductive analysis of the value of the food and in doing so destroys most of the actual nutrient value? The "shopping at the edges of the market" thing is a tolerably good h…

It isn't really "heavily processed" any more than artificicially selecting seeds for edible plants and growing them through aquaponics or other "unnatural" settings. Lab-grown meat implies that most of the basic cell chemistry of these cells is going to occur as usual. To me that kills many of the stronger arguments against processed food.

"Basic cell chemistry" is a term that is very reductive. Long-held wisdom is that we don't eat animals that have died of natural causes. But a dead animal's cell chemistry is largely functional for days to months after its death.

So yes, I would argue significantly more heavily processed; edible plants need to be biologically viable in order to be useful for food production. That is not a guarantee that it will be safe or good, but as a heuristic I think it's a solid one, since the changes are within the bounds of the variability that is achievable through natural reproduction.

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

#158

Post by astrange »

anonAndOn wrote: post #97

Do they also grow it with shrimp cells so it turns pink or just use food coloring like they do with farmed salmon? [0] [0] https://wildalaskancompany.com/blog/heres-why-salmon-are-pin...

It's not accurate to call astaxanthin just food coloring. It's the actual source of pink color in flamingos/algae/shrimp/lobsters and it's certainly not unhealthy.

https://examine.com/supplements/astaxanthin/

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

#159

Post by dublin »

If this doesn't qualify as Frankenfood, I don't know what does. (This is nearly as scary as unproven, untested "vaccines" intended to provoke a life-long autoimmune response...)

Just what the heck is wrong with an actual fish, people??? If sales of this is allowed at all, it should be VERY conspicuously marked and labelled ALL the way to the table, especially in restaurants. The older I get, the more Bill Joy is proven wisely prescient...

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

#160

Post by astrange »

Tade0 wrote: post #137
raldi wrote: post #87

What I'm looking forward to is lab-grown meat that improves upon nature. Imagine pigs didn't exist but someone figured out how to make bacon in the lab. What do we not have on this Earth that makes bacon seem like chicken breast? What might we invent that's three levels past otoro?

Personally I'm more interested in meat from species which don't reproduce in captivity, like some (all?) octopuses.

The problem with eating octopuses is they're smart enough to get revenge. As soon as they figure out how to not die of old age in a year, anyway.
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