Wanda Fish Introduces Debut Cell-Cultured Bluefin Tuna Toro Sashimi

Wanda Fish makes a groundbreaking introduction with its debut of Cell-Cultured Bluefin Tuna Toro Sashimi. This innovation offers a sustainable alternative to traditional seafood options, utilizing cell-cultured technology to produce premium sashimi. The launch marks a significant step forward in sustainable seafood practices, providing consumers with a guilt-free indulgence without compromising on taste or quality.

‍Ness-Ziona, Israel

Wanda Fish, Ltd., a pioneer in cell-based seafood production, introduces its inaugural cultivated Bluefin tuna toro sashimi. This advancement addresses the increasing demand for bluefin tuna by offering a pollution-free, consistently high-quality, and sustainable supply of this prized fish.

The toro, sourced from the fish's underbelly, boasts the highest fat content and abundant omega-3 levels, resulting in a distinct buttery texture that makes it the most coveted part of the fish. Wanda Fish's cell-cultivated sashimi replicates the sensory qualities of wild-caught toro sashimi and is rich in essential nutrients, particularly protein and omega-3 fatty acids.

Secret is in the tech’s fat formation

It blends the muscle and fat cellular masses derived from Bluefin tuna cells, cultivated alongside a plant-based scaffold. Skilled chefs were enlisted by the company to refine its sashimi.

Their patent-pending method encourages native fat formation in Bluefin tuna cells, utilizing a whole-cut downstream manufacturing process that is rapid, cost-effective, and easily scalable. The fat not only imparts a velvety texture but also bestows the cultivated fish with its distinctive rich flavor and essential nutrients, such as omega-3s.

According to Daphna Heffetz, co-founder and CEO of Wanda Fish, the primary goal in creating their product was to replicate the fat marbling found in real Bluefin toro sashimi, ensuring a similar appearance and mouthfeel. Achieving this milestone demonstrates Wanda Fish's capacity to introduce a whole-cut Bluefin tuna toro filet to the market without harming ocean ecosystems or depleting wild fish populations. The product is sustainable and free from microplastics, mercury, and other common chemical contaminants typically found in wild-caught fish.

Malkiel Cohen, VP of R&D at Wanda Fish, notes the uniqueness of their prototype within the cultivated food sector, emphasizing the absence of cooking or processing involved. By utilizing multiple Bluefin tuna cells to generate both muscle and fat, along with their plant-based 3D design, they capture the essence of a raw fish fillet without the need for preservatives, artificial additives, or GMOs.

Source: fnbnews‍