Wildtype
Wildtype produces sushi-grade salmon saku cultivated in a controlled environment to minimize contaminants and offer a sustainable alternative to wild and farmed fish.
Wildtype's First Product
Wildtype's first product is a sushi-grade salmon saku, designed to be served raw in dishes such as sushi, crudo, and ceviche. This salmon is cultivated in a controlled environment, thereby minimizing exposure to contaminants like mercury, parasites, and antibiotics. The salmon has the same amount of omega 3s and 6s as conventional salmon, offering a fresh, clean, and sustainable seafood option.
Cultivation and Production Process
Wildtype's salmon is cultivated directly from cells extracted from living Pacific salmon or their fertilized eggs. The cell cultivators used resemble stainless steel fermentation tanks similar to those utilized in brewing beer and kombucha. Plant-based ingredients are integrated to match the flavor, texture, and appearance of conventional salmon fillets. This innovative process aims to provide a sustainable and clean alternative to wild and farmed fish without the sea.
Wildtype’s Demonstration-Scale Fishery
Located in San Francisco, Wildtype's demonstration-scale Fishery is designed for learning and scaling their production process. The facility includes a tissue culture room, process development room, water filtration system, growth tanks, and a tasting room. This Fishery serves as a pivotal site for refining techniques and enhancing their cultivated seafood production capabilities.
Mission and Vision
Wildtype aims to inspire a shift towards clean and accessible seafood to protect the Earth's wild places. The company aspires to offer the cleanest, most sustainable seafood available, addressing significant environmental issues such as overfishing, pollution, and the impact of warming waters. Wildtype's vision is to provide an alternative to conventional fishing practices, thereby contributing to environmental conservation.
Founders’ Inspiration
The founders of Wildtype were motivated by breakthroughs in stem cell research and a growing concern over global food insecurity. Their innovative approach to seafood cultivation leverages advancements in biotechnology to create a viable, sustainable alternative to traditional seafood, addressing both health and environmental challenges.