Yossef Ahmed
The US Food and Drug Administration (FDA) has officially approved the nation’s first lab-grown fish product, a cultivated salmon developed by food tech company Wildtype. The decision, issued in late May, marks a milestone for cellular aquaculture and sets the stage for wider adoption of alternative proteins in the seafood sector.
Wildtype is the fourth cultivated-protein producer to complete a US pre-market scientific and safety consultation after UPSIDE Foods, GOOD Meat, and Mission Barns, and the third to have full approval to sell (Mission Barns is still awaiting the final go-ahead from the USDA for its cultivated fat).
It will debut its wares at the James Beard award-winning Haitian restaurant Kann in Portland, Oregon, on Thursday nights in June, then every day starting in July, before expanding into four additional restaurants, according to a report seen by “Food & Climate” platform.
The FDA’s green light to cultivated salmon
The FDA’s green light given to cultivated salmon follows years of research, development, and regulatory coordination, and comes amid growing environmental and public health concerns linked to wild and farmed fish, according to “AFN”.
“This represents a paradigm shift in how we think about seafood production,” said Justin Kolbeck, co-founder of Wildtype. “Our mission is to preserve the ocean while providing clean, delicious, and accessible salmon.”
Wildtype’s salmon becomes the fourth cultivated animal product cleared for sale in the U.S., following previous approvals for chicken and pork fat from companies like UPSIDE Foods and GOOD Meat. However, it is the first cultivated fish product to reach the American market, and uniquely falls under exclusive FDA jurisdiction. Meats from land animals require dual oversight from the USDA and FDA, but seafood is regulated solely by the latter.
“No questions” letter
In a “no questions” letter dated May 28, 2025, the FDA affirmed the safety of Wildtype’s cultivated salmon, stating that it is as safe as conventionally sourced seafood. The decision was based on a comprehensive review of the company’s production methods, ingredient composition, and quality control protocols.
Unlike plant-based meat substitutes, Wildtype’s product begins with real salmon cells, typically sourced from Pacific coho. These cells are grown in a bioreactor that mimics the natural marine environment, allowing them to multiply and form muscle and fat tissues. Once harvested, the cultivated cells are structured with plant-based scaffolding to replicate the texture and taste of traditional salmon fillets.
The result is a raw, high-grade cut intended for use in sushi, crudo, or ceviche, free from bones, parasites, microplastics, or mercury.
A faster path
The regulatory clarity may offer a faster path to market for companies innovating in the seafood space — and Wildtype appears to be leading the charge.
Founded in 2016, Wildtype has been developing its cultivated salmon with sustainability, traceability, and food safety at its core.
The technology behind cultivated meat and seafood is still in its early commercial stages, but experts predict rapid growth as consumer demand for sustainable, ethical protein sources increases.
The FDA’s decision comes at a time when global seafood stocks are under pressure from overfishing, climate change, and pollution. Cultivated seafood offers a promising solution that could reduce dependence on marine ecosystems while maintaining flavour, texture, and nutritional value.
While Wildtype’s cultivated salmon is initially limited to a single Portland restaurant, the company has stated it plans to expand availability in the coming months. Widespread adoption will depend on scalability, cost reduction, and public acceptance — but this regulatory milestone brings us one step closer to a future where lab-grown seafood is a regular part of our diets.
As regulators, food innovators, and chefs align on the promise of cultivated foods, Wildtype’s success may well be a harbinger of a new era in global seafood production — one that balances culinary excellence with environmental responsibility, according to “International supermarket“.
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