Hey, I'm Flora Lichten, and you're listening to Science Friday.

Today on the menu, the future of food, including a serving of lab-grown fish. What does it taste like?

It was bright orange. My first thought was, oh my God, this is Nemo on a plate.

If you order salmon at a restaurant, you often have options.

Socki, Coho, Atlantic, farmed, wildcaught. And in four restaurants across the country,

you may also have another option you haven't seen before.

Cultivated salmon. Also deliciously known as lab grown.

Lab food correspondent and adventurous eater Kathleen Davis, a sci-fry producer, sampled the petri dish fish at a high-end sushi restaurant. She's here to tell us the fish tail and take us on a deep dive

into the state of the lab-grown fish industry. Hey, Kathleen. Hey, Flora. Okay, set the scene.

So about a month ago, I was in San Francisco and I had quite the West Coast techie experience.

So I took a Waymo self-driving taxi for the first time. I'm scared. But it's

actually a very smooth ride. I feel actually like I'm in good hands. Flora, I don't know if you

know this, but they're straight up piping spa music in those cars as I think a relaxation tool.

I would need that to help relax me in a self-driving car.

I did. I did. But my car did deliver me in one piece to Robin, which is one of the four restaurants in the U.S.

that is serving cultivated salmon. So I've been covering lab-grown meat for a while, but mostly it's been

in the context of things that are meant to be cooked.

So think like a beef patty or like a piece of chicken. This was going to be raw.

Did you have any hesitation about trying it?

Honestly, no. I was just excited to be along for the ride, honestly.

Okay. So take me there. Okay. So the chef at the restaurant,

his name is Adam Tortosa, he served me up two pieces of sushi. So one was traditional salmon.

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