How cell-cultured fish could transform Iceland’s blue economy.

Imagine enjoying fresh cod or salmon without casting a net or raising a fish. This idea may sound futuristic, but innovators are already turning it into reality through cell-cultured seafood: real fish meat grown from fish cells in a controlled environment. Unlike traditional aquaculture or wild catch, this approach redefines how we produce seafood: sustainably, ethically, and locally. By Thor Sigfússon & Jason Latina.

As ocean ecosystems face concerns of overfishing, climate change, and pollution, we must explore alternatives to supplement the rising demand. For Iceland, a country deeply connected and reliant on the sea, the chance to lead this marine biotechnology revolution holds both symbolic and practical value. This article explains how cell-cultured fish works, explores its benefits, outlines its challenges, and highlights Iceland’s unique opportunity to shape the future of seafood.

To give a short description of the cell cultured production process, it begins with the scientists collecting a small tissue sample from a living fish such as Atlantic cod or Arctic char. They isolate stem cells capable of growing into muscle, fat, and connective tissue. Then, they place those cells into bioreactors, where the cells receive nutrients from a growth medium designed to mimic a fish’s internal environment [1].

As the cells grow and multiply, they form fish flesh identical to that of wild-caught fish. Engineers shape the tissue using scaffolds or 3d-printing tools to recreate the texture of real seafood. The result is authentic fish but without fishing [2].

Companies like Wildtype and Bluenalu have already developed sushi-grade salmon and tuna using this method. Others in Asia and Europe are racing to bring similar products to the market. While cell-cultured fish hasn’t reached grocery stores yet, chefs have begun serving it in high-end restaurants [3].

While the basic principles of cultivating fish cells are well-established, scaling the process to commercial levels introduces a range of technical hurdles. One of the biggest cost drivers is the growth medium—especially when it contains fetal bovine serum (FBS) or other animal-derived components. Researchers are working to replace these with plant-based or recombinant alternatives, which are both more ethical and more scalable. Iceland’s ORF genetics, for instance, produces barley-derived growth factors and is collaborating with companies like vow to explore sustainable media solutions.

Advancements in tissue engineering are also critical. To replicate the taste and mouthfeel of real fish, scientists use techniques such as 3d bioprinting and microfluidics to mimic the alignment and density of muscle fibers. These tools help form complex textures that closely resemble natural fillets.

To make cultured seafood viable on a larger scale, producers must also automate processes, standardize protocols, and reduce reliance on expensive bioreactors. Continuous improvements in bioprocess engineering, sensor integration, and cleanroom infrastructure will be vital to achieving cost parity with traditional seafood without compromising quality or food safety.

Cultured fish can be a good addition to wild catch and agriculture and will without a doubt be the cornerstone of ocean protein to the world. With this technology, we can preserve vulnerable fish stocks while meeting the rising demand for protein.

It additionally offers a cleaner and greener way to produce seafood. Aquaculture often relies on antibiotics and generates waste. In contrast, cultured fish use fewer resources, require no antibiotics, and avoid water pollution [5].

Additionally, it improves food safety and traceability. Fish grown in sterile bioreactors are less likely to contain mercury, microplastics, or harmful bacteria. Producers can also control nutritional content more precisely, which may lead to healthier seafood products [6].

Finally, cultured fish enhances food security. As climate change affects ocean conditions and wild fish stocks fluctuate, cell-cultured seafood provides a stable, scalable alternative. Producers can grow it year-round, closer to consumers, and with greater consistency [7].

Iceland can lead in this sector. The country already stands at the forefront of marine biotechnology and sustainable seafood innovation. With abundant renewable energy, world-class research institutions, and advanced seafood logistics, Iceland has everything needed to produce clean, sustainable cell-cultured fish [8].

The Iceland ocean cluster has laid the foundation by promoting full utilization of marine resources and encouraging innovation in the blue economy [9]. Icelandic firms like ORF genetics, in collaboration with Cellmeat, recently hosted Europe’s first cell-cultured shellfish tasting. Cellmeat currently has plans to set up a factory in Iceland. These developments show how Iceland can turn scientific research into viable food solutions [10]. Additionally, there is a startup within the Iceland Ocean Cluster, Sea Growth, which focuses on cell-cultured seafood.

By focusing on premium products and using locally sourced cell lines, Icelandic companies could create a new export category rooted in sustainability and science. Moreover, the country’s clean energy infrastructure allows it to produce cultured seafood with a significantly lower environmental footprint than many global competitors [11].

This aligns perfectly with Iceland’s international brand as a leader in clean, traceable, and ethical food production. Just as it pioneered geothermal energy and carbon capture, Iceland can now pioneer the future of seafood [12].

To maximize the impact of cell-cultured seafood, Icelandic companies can pursue product diversification and strategic partnerships. Rather than focusing solely on fillets or sushi-grade cuts, producers could develop a variety of formats—such as minced fish, fish cakes, or even ready-to-eat meals—tailored to both domestic and export markets. This variety not only expands appeal but also allows for greater utilization of cultivated tissue, improving overall efficiency.

Partnering with Iceland’s well-established seafood processing and distribution companies could accelerate scaling efforts. These firms already possess the infrastructure, logistics expertise, and global market access needed to bring new products to shelves quickly and credibly.

Additionally, launching cultured seafood through collaborations with local chefs and restaurants can help normalize the experience for consumers. Introducing these products in familiar dishes—like plokkfiskur or gravlax—may ease skepticism and reinforce Icelandic culinary identity while supporting innovation.

Despite the momentum, cell-cultured fish faces real challenges. Producing at scale remains expensive. Growth media, bioreactors, and scaffolding systems all require optimization. While investors like Bill Gates have poured resources into beef and chicken, seafood still receives less attention despite its unique cellular structure and flavor profile [13].

However, according to Cellmeat, at a large scale of around 200 metric tonnes, producing cell-cultured seafood has a comparable efficiency level and cost of production to traditional seafood.

Regulatory hurdles also remain. Iceland must develop clear food safety and labeling standards for cultured seafood, likely in coordination with European and Nordic partners [14]. Without transparent and science-based frameworks, companies may struggle to bring products to market.

Public perception adds another layer of complexity. Some consumers may view lab-grown fish with skepticism. Iceland’s deep cultural ties to fishing could make that skepticism stronger locally—unless stakeholders communicate the benefits clearly and honestly [15].

As cell-cultured seafood edges closer to market readiness, regulatory frameworks are evolving around the world. Singapore was the first country to approve cultivated meat in 2020, followed by the United States in 2023, where the FDA and USDA jointly regulate cell-cultured chicken. Australia and New Zealand are actively reviewing safety and labeling protocols through food standards Australia New Zealand (FSANZ), and Israel has approved pilot tastings as it advances toward broader commercialization.

These regulatory developments signal a growing global momentum—but Iceland has yet to formalize a position on cell-cultured food. While no domestic approval pathway currently exists, Iceland could benefit from aligning with EU and Nordic regulatory frameworks. Establishing clear, science-based guidelines early on would give Icelandic producers a competitive advantage and accelerate responsible innovation in the space.

Global demand for seafood will likely double by 2050, even as wild stocks continue to decline [16]. We need new ways to meet that demand without harming the oceans. Cell-cultured fish isn’t just a promising solution; it’s a necessary one.

Iceland has a chance to take the lead. By combining scientific excellence, clean energy, and a trusted global reputation in seafood, it can drive a shift in how the world produces and consumes fish. The country’s blue economy can grow even bluer through biotechnology, not just boats.

Cell-cultured fish is now becoming a reality. Iceland stands uniquely positioned to help elevate the concept and promote its widespread use. With strong scientific foundations, abundant clean energy, and a global reputation for quality seafood, the country can help ensure the ocean’s bounty remains available without further depleting the ocean itself.

As innovators grow fish from cells and not nets, Iceland can lead the way, proving that sustainable seafood has a future, and that the future can start now.

[1] FAO, The State of World Fisheries and Aquaculture 2022: Towards Blue Transformation (Rome: FAO, 2023), https://doi.org/10.4060/cc0461en.

[2] Food Protection Trends, “Understanding Cell-Cultured Seafood and Its Food Safety Challenges” (2024), https://www.foodprotection.org.

[3] Earth.org, Lab-Grown Seafood, Explained (2023), https://earth.org/lab-grown-seafood-explained/.

[4] Lal, P., & Arya, R. Cell-Cultivated Aquatic Food Products: Current Status, Challenges, and Prospects. Journal of Biological Engineering, 18, 4 (2024). https://doi.org/10.1186/s13036-024-00436-1.

[5] Stephens, N., Sexton, A. E., & Driessen, C. Cellular Mariculture: Opportunities, Challenges, and Contextual Pathways to Sustainable Seafood. Marine Policy, 2022, 145, 105298. https://doi.org/10.1016/j.marpol.2022.105298.

[6] EDIS. Cellular Agriculture for Production of Cell-Based Seafood. 2023. Available at: https://edis.ifas.ufl.edu/publication/FS432

[7] SeaGrowth. Seafood Reimagined. 2024. Available at: https://seagrowth.bio.

[8] Iceland Ocean Cluster. 100% Fish Utilization Model. 2023. Available at: https://sjavarklasinn.is

[9] The Fish Site. Iceland Hosts First Cultivated Shellfish Tasting Event Outside Asia. 2025. Available at: https://thefishsite.com

[10] FoodNavigator. Notes from Iceland: How the Blue Economy Can Drive Value and Cut Waste. 2022. Available at: https://www.foodnavigator.com

[11] ORF Genetics. Cellmeat Partnership on Shellfish Innovation. 2025. Available at: https://orfgenetics.com

[12] Bourlieu, C., Jung, C., Pérez-Pérez, C., & Pasquier, E. Challenges for Flavoring Fish Products from Cellular Agriculture: An Opportunity for Food Physicochemical and Metabolic Engineering? Trends in Food Science & Technology, 2022, 129, 413–423. https://doi.org/10.1016/j.tifs.2022.09.016

[13] Food Protection Trends. Understanding Cell-Cultured Seafood. 2024. Available at: https://www.foodprotection.org

[14] Earth.org, Lab-Grown Seafood, Explained (2023), https://earth.org/lab-grown-seafood-explained/.

[15] FAO. The State of World Fisheries and Aquaculture 2022: Towards Blue Transformation. Rome: FAO, 2023. Available at: https://doi.org/10.4060/cc0461en