Israeli startup Forsea Foods has reportedly created a working proof-of-concept for the world’s first unagi made from cell-cultured eels, which it plans to release next year. What it's like: The lab-grown eel meat, prepared by vegan restaurant Saido’s executive chef Katsumi Kusumoto, has the same tenderness, texture and flavor as the real seafood, Forsea Foods claimed in a press release on Jan. 22. The company said it does not contain antibiotics, hormones or ocean pollutants.
Forsea Foods, the only known company working on cell-based eel, has created the first prototype of its cultivated eel. The startup has partnered with Japanese chef Katsumi Kusumoto, executive chef and owner of Tokyo vegan restaurant Saido, to create two traditional dishes using its cultured fish, showcasing its application and potential.
By harnessing nature’s tissue formation methods, the company said it has been able to produce seafood meat by collecting stem cells from fish without causing them any harm.
Israeli seafood startup Forsea Foods has unveiled a prototype of cell-cultivated freshwater eel a first of its kind with plans to introduce it commercially as early as next year.