AQUA Cultured Foods, a Chicago-based alternative seafood company, has launched its fermentation-derived raw tuna product at Mama Delia, a Michelin Bib Gourmand restaurant in Chicago.

The raw tuna alternative uses traditional and biomass fermentation with microbes, including fungal strains. The product features beet-derived coloring, requires no additional training for preparation, and offers a shelf life of six weeks when refrigerated.

The company claims the product is vegan, allergen-free, pregnancy-safe, and free of microplastics, mercury, cholesterol, and saturated fats. It also offers fiber, protein, micronutrients, and omega-3 fatty acids while providing sushi-grade quality with consistent supply and standardized portions to reduce waste.

Analyst QuickTake: In April 2022 , the company advanced its fermentation technology, doubling the biomass output of its plant-based seafood, which helped accelerate the production and commercialization process. In July 2024 , the company received Generally Recognized as Safe (GRAS) status for its seafood products, allowing it to sell them in the US for the foodservice sector.