November 11, 2024
Designer seafood poised to transform U.S. markets
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Bluenalu’s early testing with consumers and chefs has yielded positive feedback, and CEO Lou Cooperhouse notes that the company will be able to provide consistent quality cultivated tuna on demand. Photo by Bluenalu
It may take some time, but cell-cultured seafood is on its way to U.S. restaurants and markets. Several startups worldwide are getting into the business of growing animal cells in bioreactors on land, and a handful of those are focused on fish. Among the companies in the U.S., BlueNalu, based in San Diego, appears to be ahead of the pack. “We’re the first to be accepted into the National Fisheries Institute,” says BlueNalu CEO Lou Cooperhouse.
According to Mia Montanile, associate director of…
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Paul Molyneaux is the Boats & Gear editor for National Fisherman.
