Lab-Grown Salmon Set to Hit the Menu at Hot Seattle Oyster Bar

Lab-grown salmon set to hit the menu at hot Seattle oyster bar

Seattle restaurant The Walrus and the Carpenter is known for its fresh oysters that showcase the terroir — or more accurately, merroir — of the waters in which they were raised. But starting in August, the restaurant will be serving fish that doesn’t have a merroir at all because it’s been grown from cells in a lab.

Lab-Grown Salmon Set to Hit the Menu at Hot Seattle Oyster Bar

(Bloomberg) — Seattle restaurant The Walrus and the Carpenter is known for its fresh oysters that showcase the terroir — or more accurately, merroir — of the waters in which they were raised. But starting in August, the restaurant will be serving fish that doesn’t have a merroir at all because it’s been grown from cells in a lab.

Lab-Grown Salmon Set to Hit the Menu at Hot Seattle Oyster Bar

James Beard Award winner Renee Erickson is bringing cultivated fish one step closer to the mainstream.