Jun2025 Announcement
We're coming to Texas!
Starting July 17th, Wildtype’s cultivated salmon is swimming onto the menu at OTOKO, led by Chef Yoshi Okai. At OTOKO, Chef Okai creates a multi-course omakase experience that blends Tokyo-style sushi and Kyoto-style kaiseki into a unique tasting…
Jun2025
We could think of no better partner to introduce our cultivated salmon than award-winning chef and author, Gregory Gourdet. Weekly service began in late May at his James Beard award-winning Haitian restaurant, Kann in Portland, OR. Guests are now…
Announcement
May2024
Our take on Florida's recent ban of cultivated meat and seafood.
Announcement
Dec2023
Keystone: a series where we explore what else is at stake if we lose wild salmon.The salmon in our poké bowls and the leaping, silvery fish we see in National Geographic pictures, narrowly twisting past the jaws of a grizzly, almost seem like…
Education
Press
Wildtype stories
in the news
It tasted exactly like conventional sushi-grade salmon (which arguably isn't the case with many plant-based alternatives)
Some populations of coho salmon — the species Wildtype is cultivating — are threatened or endangered.
Salmon is one of the most popular fish in the US, but farming it can cause all kinds of environmental problems.
Links
What we’re reading about the food industry
01
With the fish numbers at historic lows, scientists, chefs and others are asking whether we should be eating them anymore, and what it means for the future of all wild salmon.
02
In California, dams constructed along various rivers have disrupted traditional salmon runs and are one reason the species has been in decline for decades. And, as climate change makes everything hotter, including the rivers, salmon spawning sites are at risk.