why do we have to make it in a lab? i missed that part of the story. greg: about israel? now i have to support the franken fish. greg: you were against it and then you switched because you found out they were a different race. you don t boy got israeli products, do you? greg: no, i don t like the way you re looking at me. you know that s a thing i would never do. so grouper. which is a fish and they shove it into a 3-d printer and they come up with a final product. does that scare are you, terence? no. greg: would you eat it? i don t care where the fish come from. where i m from we eat everything down south. do it taste good with hot sauce? greg: probably. excuse me, waiter, can i get that crispy lab that lab grown fish filet, please, with some mash potatoes on the side, some collard greens, honey corn
lab? i missed that part of the story. greg: about israel? now i have to support the franken fish. greg: you were against it and then you switched because you found out they were a different race. you don t boy got israeli products, do you? greg: no, i don t like the way you re looking at me. you know that s a thing i would never do. so grouper. which is a fish and they shove it into a 3-d printer and they come up with a final product. does that scare are you, terence? no. greg: would you eat it? i don t care where the fish come from. where i m from we eat everything down south. do it taste good with hot sauce? greg: probably. excuse me, waiter, can i get that crispy lab that lab grown fish filet, please, with some mash potatoes on the side, some collard greens, honey corn
Steakholder Foods 3D bio-printed the world's first cultivated fish fillet: The Company has reached a significant milestone by successfully customizing bio-inks utilizing grouper cells provided
conventional wisdom, by the mishandling of fish by other distributors, and the narrow range available on the market, he became his own dealer, starting abundant seafood, one of the country s first csfs or community supported fisheries. he s changed the way people think about so-called trash fish. sean: look at how beautiful that is. anthony: today s catch triggerfish. any market for these things? mark: oh my god. anthony: yeah? mark: we can t go and keep it in house enough. anthony: no really? mark: really. sean: but the crazy thing is it s like even five years ago there wasn t a single one of these on the menu. you know, before we all knew mark, everyone had the same crap on the menus tuna, salmon, grouper, snapper which is delicious stuff, but as we all know we ve overfished that. and mark really taught all of us the beauty of stuff like this. this is a half-shell style, so you just leave the scale on, the