Is There a Wide Range of Salmon Flavorsnd?

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There is a wide range of salmon flavorsnd, and aromas and texturest we're used to. And i think some of the freshest salmon that may beis just pulled out of the river in that moment, can have a very mild flavor profile. Doesn't ther smell like fish at all? Yes, exactly. S it's a very subtle, am, you know, flavor. Is it more of what's called the saku,you know, the sort of blocks that are used in sushi counters? Or should we creating more of a a salmon fillet that should be cooked? Ye, ah. To use a music analogy, to a large extent, i wasnt.

When Aryé Elfenbein and Justin Kolbeck met in 2011, they had no intention of starting a business. Aryé was a cardiologist, and Justin was a diplomat who had lived in countries all over the world. But their chance meeting at a dinner party led to a deep friendship focused on working together to change the world. Through regular Saturday morning brainstorming sessions, they settled on pursuing a scientific approach to growing meat for human consumption.

This week on How I Built This Lab, Aryé and Justin discuss the problems with modern seafood production and how their company, Wildtype, hopes to revolutionize the industry by using stem cells to cultivate real, sushi-grade salmon...without harming any actual fish.

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