The rise of cell-based fish meat: Innovations in tissue engineering for sustainable protein production

Abstract

The rise of cell-based fish meat represents a transformative innovation in sustainable seafood production. By combining cellular agriculture and tissue engineering, this technology enables the cultivation of fish muscle, fat, and connective tissues without relying on wild capture or intensive aquaculture. Recent advances in fish cell line development, scaffold design, serum-free media, and bioprocess optimization have enhanced the efficiency, texture, and nutritional quality of cultivated seafood. Moreover, life cycle assessments highlight its lower environmental footprint compared to conventional fisheries. Despite challenges in scalability, regulation, and consumer acceptance, cell-based fish meat offers a promising pathway toward ethical, safe, and climate-resilient protein production for the future of global food security.