“Our goal is that when we release it, it will be at price parity with normal unagi in restaurants. It isn’t cheap enough to be sold as street food yet, but our goal is for a consumer to go into a restaurant and not notice the price difference at that high end.”
Global fish populations have been dwindling rapidly, and eel populations are a tenth of what they used to be in the 1960s.
While Singapore fish farms now commercially produce common fish species such as snakehead, seabass and tilapia, exotic fish species are harder to farm, said NYP research team leader Mark Richards.
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