BlueNalu

Global seafood systems are under increasing strain from environmental, economic, and supply chain pressures. BlueNalu was founded to help redefine how high-quality seafood is produced, through premium, cell-cultivated products inspired by the ocean and crafted for today’s chefs and discerning consumers. The company began in Hawaii, inspired by the Pacific Ocean and its marine life and by a vision of enjoying seafood without taking it from the ocean, before relocating to San Diego. Headquartered in San Diego, California, we are building a scalable platform to bring high-quality, trusted seafood to market with greater consistency, reliability, and transparency.

Using advanced cell cultivation and food production processes, BlueNalu produces real seafood directly from fish cells, without reliance on traditional fishing. Our products are designed with intention and precision to deliver exceptional taste, texture, and performance, while supporting a safe and consistent supply. BlueNalu is starting with bluefin tuna, a species valued for its flavor, tradition, and cultural significance but increasingly at risk. Its initial product is cell-cultivated bluefin toro, offered through restaurant partners.

Guided by science and culinary collaboration, we work closely with partners and regulators to responsibly advance cultivated seafood and contribute to a more resilient global food system. The company describes its work as reflecting a belief that culinary excellence and ocean stewardship can advance together. The owner and chef of a two-star Michelin restaurant in Seoul, South Korea, has endorsed BlueNalu as a sustainable solution to the cultural relationship with seafood.