Development of cultivated fish meat: Advances in cellular agriculture, biomaterials, and scaffolding techniques

Abstract

Background: Global demand for fish protein is rising amid the depletion of wild fish stocks and the environmental impact of aquaculture, driving the need for sustainable alternatives. Cultivated fish meat, produced via tissue engineering techniques, shows promise for addressing overfishing and contamination concerns while ensuring high-quality protein. Scope and approach: This review examines key elements of cultivated fish meat production. We analyze suitable cell types, including pluripotent stem cells and muscle satellite cells, and explore plant- and animal-derived biomaterials that mimic fish-specific extracellular matrices. Scaffold fabrication strategies—molding, 3D printing, and microcarriers—are evaluated for their effectiveness in fostering cell adhesion, proliferation, and differentiation. Additionally, we discuss the challenges and prospects of scaling production, particularly bioreactor optimization, cost-effective culture media, and regulatory considerations. Key findings and conclusions: Plant- and animal-based scaffolds can closely replicate fish muscle architecture, thereby enhancing cellular growth and tissue organization. Emerging techniques, such as dynamic scaffolds and AI-guided precision fabrication, further refine texture and nutritional profiles. Overcoming market barriers requires transparent communication of cultivated fish meat's environmental and health benefits, alongside rigorous regulatory frameworks to ensure safety and quality. Future progress hinges on collaborative efforts among governments, industries, and research institutions to standardize manufacturing protocols and promote public acceptance. If these challenges are met, cultivated fish meat could significantly reduce overfishing, lower greenhouse gas emissions, and offer a viable route toward global food security. © 2025 Elsevier Ltd