Frequently Asked Questions
BlueNalu is a San Diego-based company that creates renewable and restorative solutions inspired by the ocean — beginning with cell-cultivated seafood products. Our first offering, the prized bluefin tuna toro, is crafted directly from fish cells to deliver exceptional taste and texture that discerning chefs and seafood lovers want, without nets, pens, or ocean pollutants. Through innovation and care, we’re reimagining how the world enjoys seafood — nourishing, delighting, and sustaining life on our planet.
Toro is one of the most prized cuts of bluefin tuna—rich, buttery, and melt-in-your-mouth. Toro makes up just 20% of a bluefin tuna, and the species itself is widely recognized as overfished, making toro one of the most limited and sought-after ingredients in sushi and fine dining.
We chose toro for its unique culinary impact and cultural significance. Crafted to capture the cleanness of chu-toro and the decadence of o-toro, BlueNalu toro is designed to offer a harmonius balance of flavor and fat—bringing greater consistency to an ingredient long defined by scarcity.
We took a one-time, small sample of cells from a wild pacific bluefin tuna. From that tiny sample, the cells can continue to grow, virtually eliminating any need to go back to the fish again. It’s a renewable, scalable way to enjoy real bluefin toro without depleting wild populations.
We cultivate real bluefin tuna muscle cells in a clean, controlled environment designed to support their natural growth and reflect key conditions inside the fish. Once the cells are ready, we gently form them into toro sakus (blocks) with complementary ingredients selected to enhance marbling, mouthfeel, and performance in sushi preparations. The result is a sushi-grade product that honors the flavor and culinary experience of bluefin toro.
We use the term cell-cultivated (or cultivated for short) to describe how our products are made—by growing seafood directly from fish cells. This approach is distinct from both wild-capture and farm-raised, and it helps differentiate our products from other alternatives. The term reflects the care, science, and craftsmanship behind each cut of BlueNalu toro we produce.
At BlueNalu, our bluefin tuna toro is as pure as the ocean was meant to be. Cultivated without antibiotics and tested to ensure mercury levels are below typical bluefin tuna products, every cut is grown in a pristine, controlled environment—protected from parasites, pollution, and the unpredictability of today’s seas. The result is a consistently clean, high-quality product that delivers the indulgent flavor and velvety texture chefs prize, with the peace of mind discerning diners deserve.
Our product is real seafood and should be avoided by individuals with fish allergies. We do not use soy, wheat, or any other currently regulated allergens in our formulation.
No we do not and will not use FBS in the production of BlueNalu seafood products. We’ve developed an animal-free cell feed and manufacturing process that reflects our commitment to ethical practices, sustainable progress, and seafood production innovation.
Our toro is designed to deliver similar nutrition and quality compared to toro obtained from wild bluefin tuna—rich in omegas, cultivated without antibiotics, protected from parasites and tested to ensure mercury is below detectable limits.
We’re on a mission to create renewable and restorative solutions inspired by the ocean— to nourish, delight, and sustain life on our planet.
Unlike industrial fishing practices, which can contribute to bycatch, overfishing, ocean pollution, and habitat disruption, BlueNalu’s cultivated toro is made without harvesting from the ocean. Our production approach is designed to reduce pressure on marine ecosystems, avoid depletion of wild fish stocks, and lower reliance on the typical carbon-intensive seafood supply chains. By reimagining how seafood is produced, we aim to create a more sustainable and resilient food future.
From cell to plate, our bluefin tuna toro saku is ready in roughly five weeks. By comparison, wild bluefin tuna can take 5–8 years to develop toro of the same quality.
Our bluefin tuna toro is currently produced at our state-of-the-art production facility in San Diego, California, where we combine food science and culinary artistry to bring you toro you can trust™, without the catch.
We’re thrilled to partner with visionary chefs who share our passion for shaping the future of seafood! If you’re a chef or restaurant owner/operator interested in serving BlueNalu bluefin tuna toro at your establishment, please fill out this form and a member of our team will reach out to you.
BlueNalu’s cultivated bluefin tuna toro will debut through exclusive, limited-time offerings at select restaurants in the Southern California area, with expansion to additional U.S. cities and international markets to follow.
To stay informed on new restaurant partners and upcoming tastings, visit our Try Our Toro page, follow us on social media, or sign up for our newsletter to be among the first to experience it.
BlueNalu, Inc. is a private company, so we’re not currently offering public investment opportunities. The best way to support our mission today is to follow our journey, share our story, ask your favorite sushi or seafood restaurants to carry our products, and be ready to enjoy BlueNalu seafood products when they arrive at a restaurant near you.