The science behind cultivated salmon — and where you can try it

Salmon recovery efforts have had mixed success in Washington, where salmon habitat and spawning routes have been disrupted for generations.

But what if human consumption wasn't part of that equation? What if the salmon we eat were no longer wild-caught in the ocean or pulled out of a farm? 

What if that salmon was grown in a lab?

Starting in late August, you could try some at one Seattle restaurant, so we're talking about the future of cultivated fish and meat. 

Guests

Frida Garza, staff reporter, Grist
Claire Bomkamp, senior lead scientist for cultivated meat and seafood at The Good Food Institute (GFI), a nonprofit advocating for alternative proteins

Editor's note: A previous version of this text described The Good Food Institute as an advocacy group for alternative proteins. We've updated the Claire's title to note GFI's nonprofit status. 

Links

Want to try lab-grown salmon? The US just approved it. - Grist

No bones, no scales, no problem: The first lab-grown salmon sold in the U.S. - The Washington Post

Lab-Grown Salmon Set to Hit the Menu at Hot Seattle Oyster Bar - Bloomberg

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