Cell-based seafood maker Wanda Fish has unveiled its first cultivated bluefin tuna toro sashimi, which aims to address the increasing demand for tuna via a pollution-free and sustainable supply.
The raw toro specialty is made from the underbelly of the fish, which is the region with the highest fat content and omega-3 levels. This awards it a unique buttery texture, making it one of the most desired parts of the fish.
Wanda Fish’s cell-cultivated sashimi possesses the same sensory features of wild-sourced toro sashimi and is loaded with comparable nutritional richness, especially protein and omega-3 fatty acids.
Replicating wild caught tuna with fat technology
The company's cell-cultivated adaptation of the 3D filet combines the cellular mass of muscle and fat created from the Bluefin tuna’s own cells, developed together with a plant-based matrix.
Wanda Fish’s patent-pending technology to induce native fat formation in bluefin tuna cells and a whole-cut downstream manufacturing process employs a rapid, low-cost and readily scalable production method. The fat endows the cultivated fish whole cut with not only its
velvety texture but also its unique, rich flavour and inclusion of essential nutrients, including omega-3s.
“Our prototype is unique in the cultivated food industry, as there is no cooking or panning of the product”, explains Malkiel Cohen, VP of R&D for Wanda Fish. “Using multiple bluefin tuna cells to create both muscle and fat and our plant-based 3D design, we capture the
essence of a raw fish fillet without preservatives, artificial additives, or GMOs.
Sustainability and cost effectiveness
Bluefin tuna are no easy catch, as well as being difficult to raise in captivity due to their long-distance swimming habits. Since they are considered a marine delicacy, overfishing and illegal fishing have prompted governments to place quotas on their wild capture, meaning the prices of this tuna have gone up significantly.
The start-up will first introduce its tuna in the high-end food service sector, with a focus on Japanese cuisine, where sushi and sashimi are traditional features.
