Wildtype’s FDA-Approved Cultivated Salmon Comes to San Francisco Restaurant

Wildtype's cultivated salmon will be featured at San Francisco restaurant Robin starting August 14, 2025, under the guidance of acclaimed chef Adam Tortosa. Known for his unique omakase dining experience, Tortosa will incorporate the cultivated salmon into his creations, marking the product's California debut. This move comes after successful partnerships with other high-end restaurants, such as OTOKO in Austin, Texas, showcasing the potential for cultivated seafood in the culinary world.

Wildtype's FDA-approved cultivated salmon signifies a significant milestone in the cultivated seafood sector, positioning the company at the forefront of cellular agriculture. With a focus on addressing the increasing demand for seafood while reducing pressures on wild fish populations, Wildtype's product offers a sustainable alternative to traditional salmon. By providing a taste and texture comparable to wild-caught fish without the associated contaminants, the cultivated salmon is gaining traction in the restaurant scene, following its successful introduction in Portland, Oregon, at James Beard award-winning chef Gregory Gourdet's restaurant, Kann.