Inside Finless Foods

Without fishing or farming, Finless Foods is bringing real fish to your table. Here’s who we are — and why we’re taking on this challenge.

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A Little About Us

Finless Foods is a food startup working toward a world where everyone has access to healthy, delectable seafood, without the environmental devastation or the health hazards of traditional fishing and aquatic farming.

We use cutting-edge cellular-agriculture technologies to grow marine-animal cells, creating fish and seafood products enjoyed around the world. This means the world can enjoy fresh, sustainable seafood at affordable prices, without catching or farming the species on which they’re based.

We’re starting by producing bluefin tuna, a fish that has recently been threatened by predatory fishing practices. We plan on easing the strain of wild fishing on bluefin tuna by producing it in a clean, safe way on shore. This will help our ocean ecosystems and provide a luxurious, healthy source of protein for people to enjoy.

Watch Our Historic First

The Catch With Fishing

Fish is one of the healthiest proteins on the planet. It’s high in omega 3, omega 6, DHA, and a host of other nutrients that help us thrive. It’s little wonder many consider fish a superfood.

But our appetite for fish and seafood does not come without consequences. Consequences for the planet, and consequences for our health.

Today, 53 percent of the world’s fisheries are fully exploited and 25 percent are overexploited, depleted, or recovering from depletion.

We now eat twice as much fish than we did 50 years ago, a value set to nearly double again by 2030. And increasingly, our fish supply has become unhealthy as climate change and pollution fill our fish with unwanted additives.

With rising levels of ocean pollution and fish farming, contaminants like plastic, mercury, growth hormones, antibiotics, herbicides, and fungicides end up lurking in our favorite fish and seafoods. And when we eat them, those nasty substances end up in us.

With many of the world’s fisheries on the brink of collapse and increasing health concerns around our seafood supply, we need a better way to produce the fish the world has come to rely on.

Clean Fish, Demystified

Our method is simple. Instead of fishing, or harvesting living fish and seafood, we produce the same fresh fish proteins by growing high quality marine animal cells. It’s not “lab food,” it’s not vegetarian. It’s real, fresh fish.

We do this in five simple steps:

Step 1

Source high-quality fish cells

Step 2

Feed cells nutrient-rich ingredients to grow

Step 3

Grow and multiply cells in a local, food-certified facility

Step 4

Structure cells into real fish fillets and steaks

Step 5

Ship fish directly to end consumer, restaurant, or food retailer

Why We’re Better

Our groundbreaking production method has a host of benefits — for our oceans, for the planet, and for you.

Better for the Planet

Fish Friendly

Producing fish directly from healthy marine-animal cells instead of live animals means we don’t need exploit our ocean ecosystems or kill fish to enjoy seafood.

Reduced Shipping

Since our cutting-edge tech enables us to produce clean fish in urban centers, you’ll have access to locally-produced fish, free from the environmental impacts and greenhouse gas emissions associated with transporting fish across long distances.

No Fishing Fleets

Distributed, local production also means fewer fishing fleets that run on fossil fuels, helping us do our bit to reduce ocean pollution and fight climate change.

Better for You

No Nasties

By bypassing the ocean and fish farming, we produce the same fish — but without the mercury, plastic, and other environmental contaminants. That also means less hormones and antibiotics than aquaculture farming.

Luxury Fish, Affordance Prices

We aim to price match luxury fish species like bluefin tuna to start. But over time, our goal is to produce many other high-value fish species, from mahi-mahi to halibut, so fish lovers around the world can enjoy high-quality, luxury fish at affordable and accessible prices.

Local Seafood, Everywhere

Our distributed, local production model means we don’t have to deal with middle men, making our goal of delivering affordable, fresh fish easier, whether you live on the coast or an inland region.

Meet the Team

Meet our team of scientists, technologists, and foodies passionate about delivering sustainable, healthy fish and seafood to the world.

Michael Selden

Michael Selden,

CEO and Co-Founder

Mike’s background in Biochemistry and Molecular Biology has played a big role in him dedicating his life to climate justice and science advocacy. His research has spanned fields from solving food crises in Africa to marine conservation in Southeast Asia. He’s worked for New Harvest and was also Editor-In-Chief of Chinese news website, ChinaSMACK.

Bryan Wyrwas

Brian Wyrwas,

CSO and Co-Founder

Brian’s background in Biochemistry and Molecular Biology is inspired by a deep desire to learn how the world works at a core level. At Weil Cornell Medical College his scientific research was based in the field of endocrine oncology, with a focus in the primary culture of cells that experience uncontrolled growth for therapeutic interventions.

Torin Yeager

Torin Yeager,

Ph.D, Tissue Engineer

Torin Yeager is a Tissue Engineer at Finless Foods with experience investigating how cell, tissue, and organ behavior can be manipulated or recapitulated through mechanical and chemical processes. He earned his PhD in bioengineering from the University of California, San Francisco, and is now applying his expertise to the culture of macro-scale muscle tissues.

Jennifer Tung

Jennifer Tung,

Ph.D, Scientist

Jennifer Tung is a Cell Biologist for Finless Foods with expertise in recapitulating tissue environments in vitro. Jennifer completed her postdoctoral fellowship researching mechanisms that drive cerebral cavernous malformation pathogenesis at the University of California, San Diego, and she received her PhD from Columbia University for her research in vascular biology.

Ian Johnson

Ian Johnson,

Senior Research Assistant

Ian Johnson assisted in small RNA functional characterization and mapping at the University of Pittsburgh where he received his BS. Prior to joining Finless, Ian was Research Product Assistant at Cook Myosite and Research Assistant II at Adverum Biotechnologies where he gained extensive experience in cell culturing techniques.

Sunny Kumar

Sunny Kumar,

MBA, Head of Business and Regulation

Sunny Kumar is a product management, business development, marketing, and customer research leader with 10+ years of entrepreneurial and general management experience. At Finless, he is utilizing his Kellogg MBA to build the Finless brand, identify market opportunities, manage cash flow, create scalable operations and support the science with his knowledge of data analysis techniques.

Sunny Kumar

Basanta Dahal,

PhD, Research Associate

Basanta Dahal is a Molecular Geneticist and is integral to the genetic engineering research done at Finless Foods. He earned a PhD in Molecular Biology and Biochemistry from Southern Illinois University with a focus in manipulating genetic expression and engineering strains. Throughout his PhD, Basanta’s research centered on understanding DNA mismatch repair in different chromatin environments.

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Help us build a more sustainable future.