Biological basis for the efficient synthesis of cell-cultured fish meat

Global marine fisheries face increasing pressures from overexploitation and environmental degradation, thereby necessitating sustainable alternatives to conventional seafood production. Cellular aquaculture emerges as a promising approach to separate fish protein supply from ecological constraints. This review aims to synthesize current knowledge on the efficient production of cell-cultured fish meat, consolidating fragmented advances across disciplines. This review systematically examines three core concepts: marine fish stem cell biology, serum-free production technologies, and sensory quality reconstruction. The key findings indicate that marine fish cells exhibit distinct evolutionary traits compared to mammalian cells, including unique telomerase-mediated immortalization potential and cold-tolerance mechanisms. Furthermore, recent breakthroughs in serum-free media using plant hydrolysates and recombinant proteins have substantially reduced costs, while edible microcarriers and suspension cultures provide viable pathways for scale-up. However, challenges remain in replicating the lipid profiles, specifically n-3 polyunsaturated fatty acids, and the textural hierarchy of native fish fillets. This review concludes that future industrial success depends on the development of species-specific bioprocesses and strictly food-grade culture systems. This work provides a foundational framework for the transition of cultivated fish from laboratory prototypes to commercial production.