No Fish Were Harmed in the Making of This Crudo

""People just want the story behind it. I've had mostly positive feedback and I've received a couple of hand-written cards thanking us for having a sustainable option and that's really important to me.""

"At Kingfisher Bar & Grill, the menu includes a description explaining why they chose to serve cultivated salmon and highlights the kitchen's environmental motivation by calling it 'Wildtype Sustainable Salmon Crudo.'"

Wildtype co-founders engaged chefs by providing educational materials to help them understand and promote cultivated salmon. Restaurants like Robin and Kingfisher Bar & Grill successfully introduced cultivated salmon to diners, with many opting for it after learning about its benefits. Positive feedback from customers highlights the importance of storytelling in marketing sustainable options. Chefs are creatively incorporating cultivated products into various dishes, facilitating quicker acceptance of novel ingredients in the culinary scene.

Read at Bon Appetit