ISRAEL – Israeli cultivated meat startup Wanda Fish is currently developing hybrid toro sashimi, a prized fatty cut of bluefin tuna belly, and is planning to seek regulatory approval next year.
This innovative approach aims to address issues like overfishing, extinction threats, ocean pollution, and the escalating prices of bluefin tuna.
Wanda Fish is producing cultivated toro sashimi using bluefin tuna cells integrated with a 3D plant-based matrix.
This hybrid product is designed to mimic the sensory and nutritional properties of wild-sourced toro, known for its buttery texture and tenderness.
The market price for wild toro can reach up to US$100 per kilogram, highlighting the product’s premium status.
With US$7M secured in seed funding last October, Wanda Fish is gearing up to commercialize its cultivated seafood by 2025.
The company’s CEO, Daphna Heffetz, notes that the startup is still in the lab-scale production phase but is actively planning its manufacturing processes to support its goals.
The forthcoming Series A funding round will help refine the product and scale up production.
Heffetz, who founded Wanda Fish in 2021 in partnership with The Kitchen FoodTech Hub, explains that choosing to develop a high-value product like bluefin tuna aligns with their business strategy.
Bluefin tuna is celebrated for its velvety texture, rich flavor, and nutritional benefits, making it a top choice for sushi and sashimi.
However, overfishing and illegal fishing practices have led to significant stock declines, prompting governments to impose strict fishing quotas.
By combining tuna muscle and fat cells with a plant-based matrix, Wanda Fish aims to offer a stable and sustainable alternative.
Heffetz explains that their cultivated product includes muscle, fat, and connective tissues, similar to wild-caught fillets.
The technology they developed allows the product to be served raw, maintaining the traditional sashimi experience.
Wanda Fish’s method encourages native fat formation in tuna cells, focusing on achieving the same fat marbling as conventional toro sashimi.
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