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Israeli startup Forsea Foods has reportedly created a working proof-of-concept for the world’s first unagi made from cell-cultured eels, which it plans to release next year. What it's like: The lab-grown eel meat, prepared by vegan restaurant Saido’s executive chef Katsumi Kusumoto, has the same tenderness, texture and flavor as the real seafood, Forsea Foods claimed in a press release on Jan. 22. The company said it does not contain antibiotics, hormones or ocean pollutants.

Forsea Foods described its product as having the same tenderness, texture and flavor as real eels

Cell-based meat could solve a number of industry problems but there remain questions about cost and consumer confidence.

Scientists from Israeli startup Forsea Foods have revealed the first ever lab-grown freshwater eel which they say could be served in restaurants as early as 2024.

By harnessing nature’s tissue formation methods, the company said it has been able to produce seafood meat by collecting stem cells from fish without causing them any harm.