Cultivated foodSeafood

Growing the Future of Global Seafood in a Beer Chamber

With $84 million in investments, local company BlueNalu is taking a single cell from a live fish and growing sushi-grade toro

The future of seafood might be in San Diego. Not in Point Loma or Oceanside, but in a bioengineering facility in Sorrento Valley. From a single cell, BlueNalu is growing toro—bluefin tuna belly, the prize delicacy of most high-end sushi—in a perfectly hygienic bioreactor that looks like the giant stainless steel structures in the city’s top breweries. Their goal is creating world-class seafood without the need for fish. In turn, transforming a limited and unpredictable resource (seafood) into an unlimited and predictable one.


** Click here to read the full text **


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button