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.
“A key focus in the creation of our product was achieving the same level of fat marbling as real bluefin toro sashimi to create the same look and mouthfeel,” says Wanda Fish CEO and co-founder Daphna Heffetz, PhD as part of their bluefin tuna toro sashimi reveal. “Reaching this milestone demonstrates Wanda Fish’s ability to bring to market a whole-cut bluefin tuna toro filet without harming the ocean or diminishing the population of wild fish. The product is sustainable and of course, free of microplastics, mercury, and other chemical toxins all too commonly found in wild catch.
” Heffetz explains that market interest, not tech, dictated the brand’s focus on bluefin tuna. Amid global interest in seafood and healthy, protein-based diets, Wanda Fish’s tuna-cultivating efforts were a no-brainer. Rather than take small steps, the group leapt forward and launched their iteration of the world’s most sought-after sushi-grade seafood .
“Our prototype is unique in the cultivated food industry, as there is no cooking or panning of the product,” says Malkiel Cohen, VP of R&D for Wanda Fish. “Using multiple bluefin tuna cells to create both muscle and fat and our plant-based 3D design, we capture the essence of a raw fish filet without preservatives, artificial additives, or GMOs.” Despite the potential health benefits and sustainability of cell-cultivated bluefin toro tuna, lab-grown food remains a tough sell for some consumers.
“Eat what? If I can’t pronounce it, I ain’t eating it!” exclaims Iva Ursano of On and Off Keto . “Yes, totally,” says Alex Caspero of Delish Knowledge when asked if she would try cell-cultivated toro. “Fish, especially fatty fish, are one of the biggest sources of PCBs, PBDEs, dioxins, and chlorinated pesticides in the diet, thanks to the water they are found in, sediments in the water, and the food they eat.
Lab-grown fish is grown in a sterile environment, which means there isn’t a worry about parasites, heavy metals, microplastics, or other contaminants.” “I would try [cell-cultivated bluefin toro tuna] out of curiosity,” admits My Pure Plants ’ Nandor Barta. “I don’t know what to think of it at the moment.
Since we started eating vegan, our openness to try new food has certainly increased. I’d love to judge how it is based on experience.” Fancy Faux Fish Is Trending in 2024 In January, Whole Foods Senior Vice President of Culinary Jeff Turnas discussed 2024’s food trends in an exclusive interview with TheStreet .
“In terms of trends that are already happening right now, one of our food trend predictions for 2024 is fancy faux fish,” says Turnas. “That plays off some of the other trends happening in seafood.” “We’re also seeing a younger generation who has grown up eating sushi and is willing to experiment more, and you also have a more plant-based and conscious customer as well.
Building on this trend for 2024, we’re seeing some really delicious plant-based spicy tuna rolls and a plant-based spicy snow crab roll. I’ve tried a million of these, and while we get to taste a lot of fun things, this was especially delicious and had great texture. It’s not really for everyone but for those who are it is very hard to taste the difference,” he concluded.
Vegan Sushi Makes Comeback in L.A. Because Wanda Fish’s bluefin tuna combines fish and plant protein, it is not considered vegan.
However, lab-created proteins and plant-based sushi are returning to Los Angeles with this year’s return of Niku Nashi and its vegan sushi menu. Niku Nashi ceased dine-in services in December 2023 but returned in February with delivery-only offerings via Uber Eats, Postmates, Grubhub, and DoorDash. Some vegan sushi menu selections include the Vegan Crispy Rice and Spicy Tuna, Vegan Market Street Philadelphia Maki, Vegan Rockin’ Crunch Shrimp Roll , Vegan California Crab Roll, Vegan Zesty Citrus Tuna Roll, and the Vegan Niku Nashi Signature Roll.
The latter, cited as the “crown jewel” of the Niku Nashi menu, combines plant-based crab meat and crisp cucumber, all delicately deep-fried in canola oil. Sushi chefs top the roll with crunchy panko, creamy avocado, and three succulent sauces — Niku Nashi’s famous eel sauce, spicy mayo, and sriracha. While each ingredient can stand alone, the innovative collaboration comprises a symphony of flavors and textures.
Despite the scientific leaps and bounds, the public decides if food manufacturers’ cell-cultivated sashimi is here to stay. Consumer interest in plant-based sushi continues to rise, and innovators like Wanda Fish hope their creations have the staying power of other plant-based brands like Beyond and Impossible. This article was produced by Media Decision and syndicated by Wealth of Geeks .
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