Images and video from BlueNalu's Premier Culinary Demonstration in December 2019. All recipes were prepared with the BlueNalu yellowtail amberjack product, with various cooking techniques. The successful preparation of the product served as yet another milestone that supports the company’s plans to introduce cell-based seafood in a test market within the next two years.
Close up of BlueNalu's whole-muscle, cell-based yellowtail, beer-battered and deep-fried for fish tacos.
BlueNalu's whole-muscle, cell-based yellowtail prepared in a poke bowl.
BlueNalu's whole-muscle, cell-based yellowtail medallions atop a bisque of roasted butternut squash.
BlueNalu's whole-muscle, cell-based yellowtail prepared in acidified form in a kimchi recipe.
Description of BlueNalu's product demonstrated in four different dishes.
Lou Cooperhouse, CEO of BlueNalu welcomes guests and introduces Gerard Viverito, Corporate Chef.
BlueNalu's Corporate Chef, Gerard Viverito, demonstrates BlueNalu's whole-muscle, cell-based yellowtail product in a variety of dishes.
BlueNalu Corporate Chef Gerard Viverito demonstrates BlueNalu's whole-muscle, cell-based yellowtail that is beer-battered and deep-fried for fish tacos.
BlueNalu team members holding four menu items that demonstrate BlueNalu's whole-muscle, cell-based yellowtail prepared three ways including raw, acidified and cooked. Pictured clockwise from top left: roasted butternut squash & yellowtail bisque, yellowtail fish taco, yellowtail kimchi and yellowtail poke bowl.
BlueNalu's whole-muscle, cell-based yellowtail prepared in four different recipes (clockwise from top left): roasted butternut squash & yellowtail bisque, poke bowl, fish taco, and kimchi.
BlueNalu’s team.