Wildtype Makes a Splash: Cultivated Salmon Gains FDA Nod and Restaurant Debut at Kann

Courtesy: Wildtype

Wildtype, a San Francisco-based cultivated seafood company, has taken a meaningful step forward in bringing cell-based fish to the American table. After completing a three-year regulatory review with the U.S. Food and Drug Administration (FDA), the company has introduced its cultivated salmon to diners at Kann, the acclaimed Portland restaurant led by James Beard Award-winning chef Gregory Gourdet.

The FDA issued a “no questions” letter to Wildtype in May, concluding that its cultivated coho salmon—grown from fish cells using a fermentation-like process—can be considered as safe as traditionally sourced seafood. This makes Wildtype the first company to receive regulatory clearance for cultivated seafood in the United States, and the fourth cultivated protein producer overall to complete a pre-market consultation, following UPSIDE Foods, GOOD Meat, and Mission Barns.

Wildtype’s FDA approval reflects the culmination of a complex regulatory journey that began in 2021 and involved eight formal amendments as the startup refined its production process. According to the agency’s scientific memo, the salmon meets existing food safety standards and presents no unique concerns.

But Wildtype isn’t waiting for retail to begin building consumer interest. The company chose Kann for its commercial debut, citing both the restaurant’s culinary reputation and its values. “At Kann, we take pride in the ingredients we utilize,” said Chef Gourdet. “Introducing Wildtype's cultivated salmon to our menu hits the elevated and sustainable marks we want our menu to offer guests who share a similar value system to ours.”

The dish—a summer pairing of pickled strawberry, spiced tomato, strawberry juice, and an epis rice cracker—has been available Thursday nights since late May, with plans to expand to daily service in July. Four additional restaurants will begin serving Wildtype salmon in the coming months, as the company rolls out a phased launch through the foodservice channel.

Behind the scenes, Wildtype has been building production capacity since opening its pilot-scale Fishery in San Francisco’s Dogpatch neighborhood. The site can produce up to 50,000 pounds of seafood per year, scalable to 200,000 pounds. The company raised $120 million to fund its R&D and infrastructure, including a $100 million Series B round in 2022 backed by investors such as Robert Downey Jr., Leonardo DiCaprio, and Jeff Bezos. While new fundraising plans have not been publicly disclosed, the company is continuing to prepare for broader distribution.

Navigating a Fragmented Landscape

Wildtype’s launch comes at a time of both promise and uncertainty for the cultivated protein sector. While U.S. federal agencies like the FDA and USDA have begun establishing formal pathways for approval, some states are moving in the opposite direction. Florida and Alabama recently enacted laws banning the sale of cultivated meat, and other states are considering similar measures—though seafood is not currently targeted.

Globally, the regulatory picture remains fragmented. Singapore remains the only country where cultivated meat is sold commercially. In the European Union, no cultivated products have been approved to date, and the process is likely to remain slow given the region’s precautionary approach to food innovation. Meanwhile, countries like Israel and China are investing in cultivated protein R&D but have yet to finalize frameworks for commercialization.

Within this shifting landscape, Wildtype joins a small group of startups pioneering cell-based fish. These include Bluu Seafood (Germany), Finless Foods (U.S.), Avant Meats (Hong Kong), Umami Bioworks (Singapore), and BlueNalu (U.S.), each developing species ranging from tuna to eel to yellowtail. But Wildtype is the first to bring a cultivated fish to market, a notable advance in a category often overshadowed by cultivated meat.

Supporters argue that cultivated seafood offers a compelling alternative to conventional fishing and aquaculture, which face mounting sustainability challenges—from overfishing and habitat destruction to microplastic contamination. A 2023 UN FAO report noted that nearly 90% of global marine stocks are now fully exploited or overexploited.

Still, for cultivated seafood to scale, the path forward must navigate not just science and policy, but economics. Current production costs remain high, and Wildtype’s restaurant strategy reflects a pragmatic approach: build credibility with chefs and diners before moving into retail. The goal is to cultivate not just fish—but demand, familiarity, and trust.

As the first forkfuls of cell-cultured salmon are served at Kann, the moment is as much a test of perception as it is of flavor. Whether cultivated seafood can truly change the way we eat will depend not only on regulation and investment, but on how these early meals resonate with the people they were made for.