Credit: Courtesy photo: BlueNalu
Above: BlueNalu’s whole-muscle, cell-based yellowtail prepared in four different recipes (clockwise from top left): roasted butternut squash & yellowtail bisque, poke bowl, fish taco, and kimchi, in an undated photo.
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BlueNalu, San Diego aquaculture technology start-up, is betting that Americans’ love of seafood will extend to fish fillets grown from fish cells. It raised $60 million to build a pilot factory that will bring eight species of cell based seafood to restaurants.
Aired: January 26, 2021 | Transcript
Americans eat an average of 16 pounds of fish and shellfish a year. That number may be higher in San Diego where the fish taco can be found on restaurant menus from the iconic Roberto’s Taco shops to George’s at the Cove in La Jolla.
Now a San Diego aquaculture technology start up is betting that Americans’ love of seafood will extend to fish fillets grown from fish cells. BlueNalu says it raised $60 million to build a pilot factory that will enable the company to bring eight species of cell-based seafood to restaurants.
Bluenalu’s President and CEO, Lou Cooperhouse, joined Midday Edition Tuesday to talk about the first-of-its kind science his company is doing.
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