As Alex sat down at the Umi no Sushiya sushi bar, he encountered a surprising addition to the menu: lab-grown salmon sushi. Intrigued by the idea of sustainable seafood, Alex decided to give it a try.
With each bite, a world of flavor unfolded before his taste buds. But despite the exquisite taste, his mind started racing with questions. How is lab-grown seafood produced? Is it safe to eat? Is it healthy? What environmental impact does it have? Alex’s curiosity led to his own research, giving him greater insight into the production process and the pros and cons of consuming lab-grown seafood.
