Lab-Grown Fish: Is Canada Next in Line for This Seafood Innovation?
Seafood made without nets, fishing boats or oceans might sound like science fiction, but it’s already a reality south of the border.
In May, San Francisco-based company Wildtype became the first to receive approval from the U.S. Food and Drug Administration (FDA) for its cultivated Coho salmon. While it marks a big leap for food innovation in the United States, it also raises timely questions for the Canadian food industry.
How is this fish made? Is it safe? And could it soon be landing on Canadian menus? It’s time to find out.
What Is Lab-Grown Fish and How Is It Made?
Unlike traditional seafood, lab-grown fish is created by cultivating real fish cells in a controlled environment.
Wildtype starts with a small sample of Coho salmon cells and nurtures them in nutrient-rich tanks containing amino acids, vitamins and other essential minerals. Within two weeks, the cells grow into edible fish tissue. To finish the product, plant-based ingredients are added to give the fish its recognizable shape, texture and colour.
The result? A product that looks, cooks and tastes like salmon – without needing to harvest a single fish.
Is Lab-Grown Fish Safe to Eat?
Yes – and in some ways, it may even be safer than conventionally caught or farmed fish.
Cultivated fish is produced in sterile, closed environments, eliminating exposure to parasites, mercury and microplastics. There’s also no gutting or slaughter involved, significantly reducing the risk of E. coli, Salmonella or Listeria contamination.
However, as with all food products, post-harvest safety remains critical. Once the cultivated fish leaves the lab, it must be handled, packaged and stored according to proper food safety protocols.
Whether it’s caught or cultured, food safety is always part of the recipe.
Could Lab-Grown Seafood Protect the Environment?
Global seafood demand is projected to increase by about 80% by 2050, putting enormous pressure on marine ecosystems and traditional fisheries.
Lab-grown fish offers a sustainable solution:
- No overfishing or bycatch
- No pollution from trawlers or fish farms
- Easier quality control and portioning
- A premium, clean protein source for eco-conscious diners
For foodservice operators, it’s also a unique opportunity to stand out from competitors and appeal to environmentally minded consumers.
What’s Next for Canada?
Health Canada has not yet approved lab-grown seafood for sale, but the global shift is well underway. As countries begin adopting cultivated proteins more widely, Canada’s food industry should be prepared.
That means staying informed, monitoring regulatory developments and ensuring teams are trained to handle new food innovations safely and confidently.
A Reminder for All Food Handlers
Lab-grown or line-caught, food safety doesn’t change. Safe handling, temperature control and hygiene practices are critical no matter where your fish comes from.
Userve offers an approved Food Handler Certification Course that meets federal and provincial requirements. Whether you're preparing traditional seafood or the next wave of sustainable protein, Userve can help you stay compliant and confident in the kitchen.
