they are progressing well.
Israeli seafood startup Four Sea Foods has unveiled the first cell-cultured freshwater eel prototype of its kind, with plans to introduce it commercially as early as next year.
The company believes that by sourcing eels from research labs, it can prevent the extinction of wild eels.
Eel, also called eel in Japanese cuisine, is a popular dish around the world, especially in Asia and Europe. The price is also very high.
“This fish sells for close to $70. Over the past 30 years, the population has declined by 90% to 95%, and consumption has fallen fivefold over the past 20 years. That’s why today, the eel market is huge. “We are unable to meet these needs,” explained Forsea CEO and co-founder Roee Nir. Towards a bright future in 2022.
The problem is expected to get worse, with global demand for seafood estimated to double by 2050. According to AgFunder News.
“Forsea is a pioneer in combining traditional, high-quality Asian cuisine with innovative technology to create the world’s first farmed eel, which provides consumers with an authentic seafood experience without further burdening aquatic life. ,” Nir said. In a statement last week.
Forsea relies on freshwater eel embryonic cells. The Guardian newspaper reported. The company boasts that it has “created an ideal environment for fish cells to spontaneously form a natural composition of natural fat and muscle.” Just like in nature, it grows as a three-dimensional organizational structure. ”
Forcea has partnered with chef Katsumi Kusumoto to develop two traditional Japanese dishes: eel kabayaki (marinated grilled eel) and eel nigiri (eel barbecue sushi).
“Eel is a perennial favorite in Japan, and its timeless appeal is influenced by Japan’s growing awareness of the need to take a more sustainable approach,” Kusumoto said.
“It has been a thrilling journey joining forces with emerging innovators and working together to deliver traditional eel luxury with a clear environmental consciousness,” he added.
This isn’t the first time a company has grown fish or fish substitutes in the lab.
Last year, Viennese food technology startup Revo Foods introduced vegan 3D printed salmon fillets to Austrian supermarkets.
