Hong Kong cooks up ‘clean’ lab-grown fish
By Marianne Bray / Thomson Reuters Foundation, HONG KONG
When chef Eddy Leung was tasked with cooking what was touted as the world’s first lab-grown fish fillets in his kitchen in Hong Kong, he pan-fried some and deep-fried others before finally deciding on breaded fish burgers with tartare sauce.
“Before I cooked the fish it was quite firm, but after I cooked it, the texture changed to being like real fish,” Leung said of the culinary experiment that took place in the gritty Wong Chuk Hang neighborhood late last year.
The fillets tasted and smelled like normal fish, but with the consistency of crab cakes, he said.
The Straits Times
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Beyond Meat stock price remains pressured as analysts expect industry obstacles to remain
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PublishedDec 18, 2020, 9:00 pm SGT
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