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‘Sustainable seafood’ grows in a lab instead of the ocean
Taking a whiff of a tray of multiplied cells, made from the stem cells scraped off a dead fish, all I could detect was a faint aroma of something smelling 'off.' Fishy, even. The co-founders of Finless Foods are working every holiday and weekend to 'feed' the cells so they divide and grow well enough to construct a fish fillet of edible meat within a few months. The biotechnology startup is pinning all of its hopes on consumers choosing lab-made meat over the potentially overfished or antibiotic-laden pieces of fish they might be purchasing now.
