Cultivated Bluefin Tuna - Good for Health and the High Seas - Lou Cooperhouse (Blue Nalu)

Cultivated Bluefin Tuna - Good for Health and the High Seas - Lou Cooperhouse (Blue Nalu)

From Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming. by Alex Crisp

February 5, 2026 · 42 min · Season 1 · Episode 75

About this episode

Alex Crisp interviews Lou Cooperhouse about cultivated bluefin tuna and its implications for health and ocean sustainability.

Future of Foods Interviews' Alex speaks with Lou Cooperhouse , Founder, President, and CEO of BlueNalu , to explore one of the most ambitious ideas in food today: cultivated bluefin tuna. Bluefin tuna is prized for taste and nutrition, yet tied to overfishing, supply volatility, and concerns about mercury and other contaminants common in large, predatory fish. BlueNalu’s approach—growing real seafood directly from fish cells in a controlled environment—aims to deliver the same culinary experience while addressing some of the hardest challenges facing ocean-based protein. We talk about how cultivated seafood works, why tuna is such a critical species to start with, and what differentiates seafood from cultivated meat when it comes to safety, scalability, and consumer trust. Lou also explains why 2026 is shaping up to be a pivotal year to move ever closer to meaningful commercialization. Listen now to find out why.

People in this episode

Host: Alex Crisp

Guest: Lou Cooperhouse

Topics covered

  • cultivated seafood
  • sustainable fishing
  • food technology
  • ocean conservation
  • health and nutrition

Keywords

  • bluefin tuna
  • cultivated seafood
  • BlueNalu
  • sustainability
  • ocean-based protein
  • food innovation
  • mercury contamination

Mentioned in this episode

Organizations: BlueNalu

Products: cultivated bluefin tuna

Places: 2026

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