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.
Scientists from Israeli startup Forsea Foods have revealed the first ever lab-grown freshwater eel which they say could be served in restaurants as early as 2024.
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.