Cell-Based Fish: A Novel Approach to Seafood Production and an Opportunity for Cellular Agriculture

Overview

Who: Natalie Rubio, Isha Datar, David Stachura, and Kate Krueger

Published: June 11, 2019

Where: Frontiers in Sustainable Food Systems

Key Takeaway: Cellular agriculture holds promise for future seafood production.

Research Topics: cell

Summary

Natalie Rubio et al. reviews advancements in cell-based seafood and considers the associated environmental, ethical, and technological problems. The paper shows that fish cells have many advantages over mammalian cells when it comes to growing them in a lab setting, including hypoxia tolerance, higher buffering capacity, and a lower temperature required for optimal growth. Drawing on the limited relevant literature available for cell-based seafoods, Rubio et al. further explore cell line availability, cell isolation, and culture conditions required for fish, crustaceans, and mollusks. Overall, Rubio et al. demonstrate the potential of cell-based techniques for the future of seafood production and the advancement of cellular agriculture, which has tended to focus on mammalian cells.

Written by Nick Johnson

Go to Publication

Funding

Cite This Publication

Rubio, N., Datar, I., Stachura, D., Kaplan, D., & Krueger, K. (2019). Cell-Based Fish: A Novel Approach to Seafood Production and an Opportunity for Cellular Agriculture. Frontiers in Sustainable Food Systems, 3, 43. https://doi.org/10.3389/fsufs.2019.00043

Copied!