Wildtype

A proud moment for our oceans — our cell-cultivated salmon saku has been recognized on TIME’s list of the Best Inventions of 2025.

This recognition celebrates the start of a journey towards a more ethical and delicious way to enjoy seafood.

Thank you to everyone who’s helped us get here.

What happens when you mix 🌎 Climate Week NYC with Michelin-star magic? You get one unforgettable night at with Chef .finch and Wildtype salmon taking center stage!

Thank you, New York. The voyage continues. 🛳️✨

For those with so-fish-ticated taste 😉.

On 9/22, Wildtype salmon is teaming up with Michelin-rated Chef .finch for a one-night-only dining experience at in NYC 🍷.

See you in Brooklyn!

🍽️ Book your table at via link in bio.

What do you get when a top chef dives in with top seafood? A flavorful crew with an award-winning Haitian twist. Chef is serving Wildtype salmon daily at . 
Thanks to everyone reeling in reservations. Book yours before they sail off! Link in bio.

Photo credit: Ian Shive

Just a few hours from Portland, the White Salmon River is swimming back to life—and we’re proud to support the restoration effort.
We’re backing The Conservation Fund’s efforts to protect and return 5 miles of vital river corridor to the Yakama Nation. The land will be cared for by its tribal stewards to preserve salmon habitat, culture, and public access.

But we’re not off the hook yet—there’s still more to raise. Let’s keep this current flowing together by helping projects like this here. Donate directly with the link in bio

Photo credit: Bri Dwyer

We’re on a mission to defend Earth’s wild places by inspiring a transition to clean and accessible seafood. That means partnering with groups like The Conservation Fund to protect wild salmon habitat in Alaska (learn more with our link in bio).

And, we’re not done! On Thursday, we’ll be sharing another opportunity to protect the land our favorite aquatic pals 🐟 need so that we all have a future of abundant, wild places.

Land ho! Wildtype is o-fish-ally on the menu. 🐟
Our cultivated salmon is at in Portland with Chef Thursdays in June and every night starting in July.
Book now at Kann via the link in our bio and be among the first in the world to try it! While you’re there, check out our other big update. Link in bio. 

🌊 Big news: we’re reel-y excited to announce that Chef Gregory Gourdet is bringing Wildtype’s cultivated salmon to his James Beard Award-winning restaurant in Portland, Oregon! 🐟🔥

That’s right, Wildtype is swimming to Kann, where bold Haitian flavors inspire a sustainable future with all the things we love about seafood, and none of the stuff we don’t. Sea you there!

Welcome aboard, Chef Gregory Gourdet!

We’re beyond excited to announce another pop-up .sd in San Diego alongside chef .monsod!
If you signed up for the chance to make reservations via our First Mates waitlist, be sure to check your inbox (reservation links were sent on Tuesday). We’ll continue to add new events, so stay tuned for more!

NYC! Sea you tonight for our first collab dinner with .finch of .

To join us at any future events, please sign up for our waitlist 🎣

Land ho! We’re beyond excited to announce the February lineup for our 2025 private pop-up series. Headlined by chefs such as Gregory Gourdet, Yoshi Okai, and Adam Tortosa, we’ll be serving Wildtype cell-cultivated salmon at invite-only events throughout the month of February. Happy New Year, indeed!

If you signed up for the chance to make reservations via our newsletter, be sure to check your inbox (individual reservation links are dropping now!).

In a few weeks, we’ll be announcing what we have in store for March. Stay tuned!

This new year, we’re asking a bold question. What happens when the best chefs in the country get their hands on Wildtype cultivated salmon?

In early 2025, we’re teaming up with the country’s most exciting culinary minds for a series of invite-only pop-ups across the USA. We’ll be showing off Wildtype cultivated salmon at exclusive restaurants and some, well, quirkier spots (more details to come!)

If you’re interested in attending, ensure you’re signed up for our waitlist (link in bio). We’ll be sharing all the details and reservation access there shortly. Be sure to check your spam folders if you don’t see an email from us. Happy fishing! 🍣