In May 2025, the FDA completed its premarket consultation for Wildtype’s cell-cultivated coho salmon, the first cultured seafood product to complete this process in the United States. The company grows genuine salmon cells in controlled tanks, harvests them and combines them with ingredients including algae-derived fat, sunflower oil and soy protein to create the final product.
The salmon first appeared at Kann, an acclaimed restaurant in Portland, Oregon, and has since reached selected restaurants in other U.S. cities. For supporters, the technology could eventually provide seafood with less pressure on wild fish populations and reduced exposure to contaminants or parasites associated with some conventional seafood.
For others, however, it raises legitimate questions about labeling, transparency, nutrition, affordability, environmental impact and who will control this emerging food supply. Cultivated salmon is still produced on a limited scale, and its current nutritional profile is not identical to a conventional salmon fillet.
Still, claims that consumers are ingesting dangerous “growth serums” or that cultivated seafood causes long-term metabolic harm are not supported by available evidence. Wildtype says its commercial process does not use fetal bovine serum or other animal-derived growth components, and the FDA evaluated the production inputs and controls submitted by the company.
The deeper debate is not simply whether this food is “natural.” It is whether cultivated seafood can be produced safely, transparently and sustainably—while protecting consumer choice and ensuring that fishing communities are not pushed aside as food technology advances.
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