Cell cultured fish cakes from Umami Meats.- The Straits Times/ANN
SINGAPORE, Jan 8 (The Straits Times/ANN): Cell-cultured meat of the Japanese eel and other exotic fish may be added to restaurant menus by 2024, thanks to a collaboration between Nanyang Polytechnic (NYP) and Singapore food-tech start-up Umami Meats.
They have successfully grown in the laboratory the meat of fish species such as the freshwater eel, or unagi, the humpback grouper, the orange-spotted grouper and the red snapper.
