Zhejiang University team cultures palatable fish meat from stem cells

http://j.people.com.cn/n3/2023/0517/c95952-20019787.html

A team led by Professors Liu Donghong and Chen Jun of Zhejiang University, in collaboration with the team of Academy Member Zhu Bai of Dalian University of Technology, has successfully synthesized centimeter-sized cell-cultured artificial fish meat of Larimichthys crocea, commonly called the large yellow croaker, by using stem cell isolation, large-scale culture and tissue construction techniques.  The artificial fish meat has a growth period of 17 days, smells like raw fish, is white in color, and has a resilient texture, all of which are very similar to natural fusui fish meat.