San Francisco-based company Wildtype has launched its cultivated salmon in US restaurants, marking a significant milestone in the cultivated seafood sector. Beginning this month, the product is being featured at Kann, a Portland, Oregon restaurant owned by James Beard award-winning chef Gregory Gourdet. Initially available on Thursday evenings in June, the cultivated salmon will be offered every day starting in July.
First cultivated seafood approved for US market
Wildtype’s cultivated salmon is the first cultivated seafood to be cleared for sale in the United States. It joins cultivated meat products from UPSIDE Foods and Eat Just’s GOOD Meat division as the third cultivated protein to enter the US market.
Chef Gourdet, known for his Haitian-inspired cuisine, noted that sustainability is a core value at Kann. “At Kann, we take pride in the ingredients we utilize. Introducing Wildtype’s cultivated salmon to our menu hits the elevated and sustainable marks we want our menu to offer guests who share a similar value system to ours,” Gourdet said in a statement.
FDA confirms safety
This launch follows the company’s recent completion of a pre-market safety consultation with the US Food and Drug Administration (FDA). In a letter from the FDA to Wildtype, the agency confirmed that based on Wildtype’s safety assessment, the cultivated salmon is as safe as traditionally produced salmon and does not contain substances that would adulterate the food.
The letter also notes that Wildtype has maintained open communication with the FDA throughout the product’s development, ensuring compliance with all legal and regulatory requirements.
Looking ahead, Wildtype plans to expand availability, with the cultivated salmon set to appear in additional restaurants over the next several months. The company has opened a waitlist for chefs interested in featuring the product on their menus.
