Lab-Grown Salmon Set to Hit the Menu at Hot Seattle Oyster Bar
James Beard Award winner Renee Erickson is bringing cultivated fish one step closer to the mainstream.
Wildtype’s salmon served on a bagel.
Photo courtesy of WildtypeSeattle restaurant The Walrus and the Carpenter is known for its fresh oysters that showcase the terroir — or more accurately, merroir — of the waters in which they were raised. But starting in August, the restaurant will be serving fish that doesn’t have a merroir at all because it’s been grown from cells in a lab.
The Walrus and the Carpenter will be the third restaurant in the world to serve startup Wildtype’s lab-grown salmon.