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The star of the show (as usual).

Wildtype salmon and conventional salmon get their trademark color from the same place: carotenoids! These naturally occurring pigments are also found in carrots, sweet potatoes, and cantaloupes. Wild salmon have diets high in carotenes - just like flamingos.

2025 resolution: eat more salmon. In early 2025, we’re popping up across the USA at exclusive restaurants and some, well, quirkier spots. If you want to attend, make sure to sign up for our waitlist (link in bio). We’ll be sharing details there shortly. Happy fishing! 🍣

Land ho! We’re beyond excited to announce the February lineup for our 2025 invite-only pop-up series. 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!).

🌊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 Kann in Portland, Oregon! 🐟🔥 youtu.be/4t4tYCK26wc

Land ho! Wildtype is o-fish-ally on the menu 🐟 Our cultivated salmon is at Kann Restaurant in Portland with Chef @gg30000 Thursdays in June and every night starting in July. Book now and be among the first to try it! Also, FDA ✅ More info here: wildtypefoods.com/news/blog/land…

Light, fresh, and clean. Wildtype smoked salmon with pickled strawberry, spiced tomato, strawberry juice, and an epis rice cracker 🍓James Beard Award-winning dishes from @gg30000's Kann Restaurant featuring Wildtype cultivated salmon. Reservations here: resy.com/cities/portlan…

Photo credit: Ian Shive Just hours from Portland, the White Salmon River is coming back to life. We're proud to support The Conservation Fund & Yakama Nation restoring 5 miles of salmon habitat. But we're not off the hook yet — help us keep the current flowing. 🌊🐟

Now that Wildtype salmon is available for purchase, we’re kicking off a Q&A series! 🎣 Got questions? Tag us. First up: how do we make our cultivated salmon—and how does it taste? Science Insider has the scoop. Link in bio. #WildtypeSalmon #SustainableFood #SalmonLovers

🌊 oma - ka - SEA, Austin!! ⁠ We’re teaming up with the boldly creative Chef Yoshi Okai of @otokoaustin. 🧡🍣 Starting 7/17, Wildtype salmon joins his signature omakase at Otoko + Watertrade. Make a resie via the link in bio. #WildtypeSalmon #AustinFoodie #ImmersiveDining⁠

Big fish, meet big flavor. 🐟🌟 Starting July 1, Wildtype salmon hits the menu nightly at Kann in PDX. Chef @gg30000 & the @KannRestaurant team are known for bold food—now they’re serving something truly special. Come hungry. Book via the link in our bio.

When we sea (👀)-food, we love it! Had a fintastic time with the crew at the Food & Wine Classic in Aspen 🏔️🍷. Big thanks to Chef Yoshi Okai for showcasing Wildtype salmon at Hai Si!

📍PSA: Wildtype salmon is now on the menu DAILY at Kann Restaurant (and yes, this is your sign to visit PDX!) James Beard Award-winning Chef @gg30000 is serving up Wildtype every day. Pure flavor from tank to table. 🐟🍽️ Make a reservation at Kann via the link in our bio.

Big thanks to everyone dropping Qs in our Q&A series! The top one? “Where can I buy Wildtype salmon?” 🎣 We asked Taeryn, our very first crewmate, to answer. (Spoiler: we’re only getting started.) 🧡 More questions? Post ‘em below! #Wildtypesalmon

What do you get when a top chef dives in with top seafood? A flavorful crew with an award-winning Haitian twist. Chef @gg30000 is serving Wildtype salmon daily at Kann Restaurant. Thanks to everyone reeling in reservations. Book yours before they sail off! Link in bio.

"So, what’s in it?"⁠ ⁠ That’s another common Q, one we love answering! In our latest Q&A, Dalton breaks it down so you don’t have to go fishing for answers. ⁠ ⁠ Click the video and check out our website to learn more. Link in bio. 🐟⁠

In true omakase fashion, we’re leaving it to the chef 🧑‍🍳 Specifically Food & Wine’s Best New Chef, Yoshi Okai, to show Austin how to rock (and roll 🍣) with Wildtype salmon. In 2 days, you can be one of the first to try it. Book a table in OTOKO via link in bio. 🧡

⚓ Big news, crewmates! ⚓ We just dropped anchor at OTOKO Austin and bar at Watertrade with the award-winning chef Yoshi Okai . Wildtype salmon is now on the menu daily. What’s your go-to bite? 🐟 Make a reservation via link in bio.

💡Fun fact: it’s not the same as lab-grown. We asked Robin, one of our biologists (aka seafood scientist extraordinaire), to break it down in true fisherman style. 🎣🧥 Got another question? Cast them our way! We just might answer yours next. 😊

🎵 California, here we come 🎵 Right back where we started from…San Francisco! 🧡 We’re hella excited to partner with Eater's Best New Chef, Adam Tortosa. Starting 8/14, try Wildtype salmon at his stunning omakase spot, Robin. 🎟️ Book now. Link in bio.