San Diego Company Merges Food Science, Aquaculture To Make Fillets From Fish Cells
Tuesday, January 26, 2021
Credit: Courtesy photo: BlueNalu
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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