2 days ago
Lab-Grown Salmon Set to Hit the Menu at Hot Seattle Oyster Bar
By and Kate Krader
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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.
The Walrus and the Carpenter will be the third restaurant in the world to serve startup Wildtype's lab-grown salmon.
