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Israeli startup, Wanda Fish, pioneers the unveiling of its inaugural cell-cultivated bluefin tuna toro sashimi, addressing the surging demand for this premium fish through an environmentally-friendly and sustainable approach.
The delicacy, derived from the underbelly of the fish known for its richness in fat content and omega-3 levels, promises a uniquely buttery sensation, positioning it as the most coveted meat of the bluefin tuna.
Wanda Fish's innovative technique combines the cellular mass of muscle and fat from the tuna's own cells, meticulously crafted with a plant-based matrix, under the guidance of skilled chefs to achieve culinary excellence.
Powered by patent-pending technology, the production method ensures rapid, cost-effective, and scalable manufacturing, harnessing the natural fat formation process in bluefin tuna cells to replicate the velvety texture, rich flavor, and essential nutrients of traditional toro sashimi.
Dr. Daphna Heffetz, co-founder and CEO of Wanda Fish, emphasizes the significance of achieving fat marbling akin to authentic bluefin toro, underscoring the company's commitment to sustainability and purity, free from ocean harm and contaminants.
Malkiel Cohen, VP of R&D for Wanda Fish, highlights the product's distinction within the cultivated food industry, boasting a raw fish fillet essence without the need for preservatives, additives, or genetic modification.
Wanda Fish plans an initial rollout targeting the high-end food service sector, particularly Japanese cuisine, aligning with market demand and culinary tradition.
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