In May, cell-based seafood maker Wanda Fish, Ltd. introduced its first cultivated “toro,” or bluefin tuna sashimi. This lab-grown fish addresses diners’ burgeoning demand for toxin-free, quality, and sustainable sea life supply.
Raw toro, comprising the soft underbelly of bluefin tuna, is high in fat content and omega-3 levels, adding a unique buttery mouthfeel. The belly, foodies’ most sought-after part of bluefish tuna, is often a splurge — one pound of the protein can run consumers more than $100 at high-end Japanese restaurants globally. Bluefin tuna are a coveted marine delicacy, and overfishing and illegal fishing prompt governments to cap fishing activity via strict fishing quotas.
The prized bluefin tuna is no easy catch, due to their speed and long-distance swimming capabilities. They are notoriously difficult to raise in captivity. All of these factors contribute to its premium price.
Cultivated Bluefin Tuna Toro Uses Real Fish Protein Wanda Fish’s cell-cultivated sashimi possesses similar sensory features to wild-sourced toro sashimi, alongside comparable protein and omega-3 fatty acids. With the help of masterful culinary creatives, scientists with Wanda Fish merged muscle mass and fat from bluefin tuna cells with their plant-based matrix. These processes result in a 3D filet with bluefin tuna’s beloved velvety texture and rich flavor profile without losing nutritional value, like omega-3s.
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