Science Friday A Lab-Grown Salmon Taste Test And More Foodie Innovations
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Oct 24, 2025 Kathleen Davis, a Science Friday producer and lab-grown meat correspondent, discusses the public's first taste of cultivated salmon from Wild Type. Dr. Rachael Floreani, a mechanical engineering professor, explains the innovative scaffolds used to replicate meat texture. Alexis Yamashita, a PhD student, shares her work with mung beans to improve local food systems. They explore public perceptions of lab-grown fish, the challenges of scaling production, and the exciting potential for diverse protein sources in sustainable diets.
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First Hand Taste Test At Robin
- Kathleen Davis rode a Waymo self-driving taxi to try cultivated salmon at Robin in San Francisco.
- She compared a Wild Type nigiri to a traditional salmon served side-by-side at the sushi bar.
Texture Is Close But Flavor Milder
- The cultivated salmon matched sushi texture and tasted mild but was less strongly flavored than traditional salmon.
- Early prototypes were much worse, showing clear product improvement over several years.
Chefs Notice Different Cooking Behavior
- Chef Adam and other chefs noted cultivated salmon behaves differently when cooked and sliced.
- Renee Erickson said Wild Type cuts more like tofu and doesn't react to torching like normal salmon.