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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

#161

Post by astrange »

Symmetry wrote: post #135
LatteLazy wrote: post #119

Earlier quoted context omitted.

Be careful what you wish for: people are programmed to like a fat and salt. Fatter salter meats probably aren't as good for you as nice lean salmon... That's without the industrial side of this: meats with built in preservatives and colouring that are actually no good for you but look good and supermarkets will prioritise. I think both GM and lab grown meat suffer from this issue: smart doesn't mean good for you, it…

If the increased tastiness means we eat more of it then it'll be good that the meat is fattier. In terms of macronutrients your body needs a certain amount of fat and a certain amount of protein but not necessarily any carbohydrates. But too much protein can lead to medical problems like gout so ancient hunters who lived off large animal kills tended to prefer the fattier cuts of their kills which were both tastier t…

The evidence that salt is bad for you is actually quite weak and many people probably don't get enough.

What is lean about salmon though…? If it was lean it would taste like tilapia.

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

#162

Post by oh_sigh »

jtolmar wrote: post #57
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.

Widespread adoption of this technology would likely lead to more total salmon lives, as wild populations recover.

Is wildcaught salmon popular and available? I literally cannot find any - anywhere. Then again I'm in Denver, which is not well known for its seafood.

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

#163

Post by the_af »

chrismaeda wrote: post #90
iamwil wrote: post #76

As a curiosity and side note, Salmon wasn't always eaten by the Japanese as sushi. It was considered a garbage fish that you'd grill due to its likelihood of being infected by parasites. It was the Norwegians that had a surplus, and was looking for a new market to open up that salmon sushi became a thing. https://medium.com/torodex/salmon-sushi-is-not-a-japanese-in... The Norwegians probably won't pay attention to th…

Yes, I was thinking to myself that 'sushi-grade salmon' was an oxymoron.

Even if salmon wasn't traditionally consumed in sushi by the Japanese, wouldn't the later reversal indicate that, even in Japan, there is such a thing as sushi-grade salmon?

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

#164

Post by jraph »

neuralRiot wrote: post #138
jraph wrote: post #105

Earlier quoted context omitted.

Exactly. I see the benefit of this kind of food even if it is somewhat weak nutritionally if used occasionally in an otherwise well balanced diet. Sure, don't do this for every meal, but maybe don't it with regular sushi neither anyway. Enjoy your occasional sushi without the ethical / environmental drawbacks of eating actual salmon, and remain healthy by diversifying food. I'd be glad too, actually.

What i see and taking in account the higher comments about economics of scale is that at some point synthetic meats will become cheaper that natural so food manufacturers will start replacing it with a tiny disclaimer “may contain synthetic meat” and that if the FDA forces them to.

I hope the disclaimer will say "is synthetic meat" if it is actually entirely synthetic. Uncertainty would ruin it!

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

#166

Post by viraptor »

chrismaeda wrote: post #90
iamwil wrote: post #76

As a curiosity and side note, Salmon wasn't always eaten by the Japanese as sushi. It was considered a garbage fish that you'd grill due to its likelihood of being infected by parasites. It was the Norwegians that had a surplus, and was looking for a new market to open up that salmon sushi became a thing. https://medium.com/torodex/salmon-sushi-is-not-a-japanese-in... The Norwegians probably won't pay attention to th…

Yes, I was thinking to myself that 'sushi-grade salmon' was an oxymoron.

The way I understand it, it's not the meat that's sushi-grade. It's the way it's preserved / delivered. Basically if you can eat it raw and not let the parasites from salmon grow, then it's sushi-grade. Most commonly that means storing salmon in a freezer which kills the parasites. (think -50C)

Here's a decent article https://www.seriouseats.com/2017/05/how-to-prepare-raw-fish-...

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

#167

Post by viraptor »

bogomipz wrote: post #111

It's worth pointing out that there is no such thing as "sushi-grade" fish in the US. The fish used in commercial sushi is always flash-frozen on the ship. Neither the USDA or FDA have designations for fish similar to the grades they have for say beef. There is a regulation around freezing temperatures in order for it be sold for raw consumption but this has nothing to do with the quality of the fish. The regulation i…

The description makes sense though - since you have a controlled growth environment, you don't get parasites in this meat. Which is the goal of "sushi-grade".

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

#168

Post by pedalpete »

iamwil wrote: post #76

As a curiosity and side note, Salmon wasn't always eaten by the Japanese as sushi. It was considered a garbage fish that you'd grill due to its likelihood of being infected by parasites. It was the Norwegians that had a surplus, and was looking for a new market to open up that salmon sushi became a thing. https://medium.com/torodex/salmon-sushi-is-not-a-japanese-in... The Norwegians probably won't pay attention to th…

I'm not sure who to trust here. This video says that the Norwegian sushi story is a bit of a myth, or over stated due to poor journalism. https://www.youtube.com/watch?v=1k4x9FrD5k4

But he definitely has evidence of salmon sushi being eaten before the Norwegians claim to have invented it.

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

#169

Post by WillPostForFood »

wizzwizz4 wrote: post #112
WillPostForFood wrote: post #89

Earlier quoted context omitted.

I'd go with "economy of scale".

They're different things. I could build my own processor fab for probably around €100 000, and those things used to cost millions – but I'm not exploiting economies of scale. Rather, I can look up how to best do it instead of having to work it out myself, plus I have better other technology available (e.g. a laser cutter can be modified to make parts of it). I'd still have the problem of sourcing materials and dispos…

If you can build your own processor fab today for €100 000, you are definitely exploiting economies of scale. It is possible because of the massive existing industry that's created the market for, and driven down the price of parts and tools and supplies that you need to put it together and run it. E.g., that inexpensive off the shelf laser cutter you need to buy.

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

#170

Post by [deleted] »

nerdkid93 wrote: post #132
weaksauce wrote: post #110

Earlier quoted context omitted.

Andong did a deep dive on it and the norway genesis isn't the full story: https://www.youtube.com/watch?v=1k4x9FrD5k4

I found that video fascinating as an example of how pernicious myths can be. Makes me wonder how many myths I've propagated to others without verifying them myself.

[deleted]
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