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 **
