Wildtype Cultivated Salmon Now Served at Kann by Chef Gourdet
- Maddison Chaffin
- Jun 9
- 1 min read
Updated: Jun 17
Wildtype, a company pioneering sustainable seafood through cellular agriculture, has partnered with acclaimed chef Gregory Gourdet to introduce its cultivated salmon on Kann's menu, his James Beard award-winning Haitian restaurant in Portland, Oregon. Beginning in late May, guests can experience Wildtype’s first product, "Saku," a sushi-grade cut of fish perfect for sashimi.
Chef Gourdet sees this collaboration as an opportunity to elevate both sustainability and flavor, supporting Wildtype’s mission to defend Earth’s wild places by creating clean and accessible seafood alternatives.
“At Kann, we take pride in the ingredients we utilize. Introducing Wildtype's cultivated salmon to our menu hits the elevated and sustainable marks we want our menu to offer guests who share a similar value system to ours.”
The company has invested years of research into developing this technology, aiming to create a sustainable solution for a growing global demand for seafood.
Wildtype’s cultivated salmon, grown in a controlled environment, boasts the same omega-3 and 6 fatty acids as conventional salmon while eliminating concerns about mercury, antibiotics, and parasites often associated with traditional fishing practices. The product is currently featured with pickled strawberry, spiced tomato, strawberry juice, and an epis rice cracker.
The public can learn more about Wildtype’s approach to seafood production on their website and make reservations at Kann to try the “Wildtype Smoked Salmon,” priced at 32.00 USD.
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