A bowl filled with ice and salmon sashimi - 9Witgiggs/Shutterstock When it comes to dishes that intimidate home cooks, few spring to mind faster than serving raw meat and fish — whether it's a tuna ...

Would you eat fish grown in a lab? A San Francisco-based cellular agriculture startup thinks people will. The company, Wildtype, said on Wednesday that it has created “sushi-grade” cell-based salmon ...

Ever stand in front of the seafood counter at your local grocery store, staring at labels that say things like "sushi grade" ...

If you’re considering making sushi at home, this food scientist is begging you to take this information into account to avoid getting sick. Some people see sushi and think that it’s an easy enough ...

Costco is synonymous with savings for some, but sometimes the prices can seem too good to be true. Take seafood for example. If you wanted to attempt making a poke bowl or sushi at home, getting a ...

The term "sushi-grade" is often used to imply freshness, but in the US, there's no regulation around the use of the phrase, so it can be used to describe anything. The term "sushi-grade" is often ...

Wildtype, the startup making lab-grown salmon, is opening up a pre-order list for select chefs. Although the company is as much as five years out from commercial production, according to founders, the ...

A TikToker has taken to the platform to declare that Costco’s salmon is safe for raw consumption—claiming it’s an alternative to getting more expensive “sushi-grade” salmon. Commenters, however, ...

Hamachi is Japanese amberjack (yellowfin tuna), and it's a popular sushi choice. When paired with the right beverage, this ...

Smoked, poached, grilled, pan-seared, and even raw: salmon is as versatile as it is popular – and has become the world’s largest single fish commodity by value. But that popularity has come at a high ...

Would you eat fish grown in a lab? A San Francisco-based cellular agriculture startup thinks people will. The company, Wildtype, said on Wednesday that it has created “sushi-grade” cell-based salmon ...