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An Israeli company says it has 3D printed the first ever ready-to-cook fish fillet using animal cells grown in a laboratory.
一家以色列公司表示，他们已经使用实验室培育的动物细胞3D打印出了第一块即食鱼片。
Lab-grown beef and chicken have drawn attention as a way to get around the environmental issues linked to farming.
实验室培育的牛肉和鸡肉吸引了人们的注意，因为它们是一种解决与农业相关的环境问题的方式。
But few companies have explored lab-grown seafood.
但很少有公司探索过实验室培育的海鲜。
Israel's Steakholder Foods has worked with Singapore-based Umami Meats to make fish fillets.
以色列的Steakholder Foods与新加坡的Umami Meats合作制作鱼片。
Umami Meats takes cells from a kind of fish called grouper and grows them into muscle and fat.
Umami Meats从一种名为石斑鱼的鱼身上提取细胞，并将其培育成肌肉和脂肪。
Steakholder Foods then adds them to a 'bio-ink' that works with special 3D printers.
然后，Steakholder Foods将它们添加到用于特殊3D打印机的“生物墨水”中。
The result: a narrow fillet that copies the properties of sea-caught fish.
其结果是：一块复制了海鱼特性的窄鱼片。
Umami hopes to bring its first products to market next year.
Umami希望明年将其首批产品推向市场。
Singapore will be first, and then countries like the United States and Japan after official approval.
将会先从新加坡开始推广，然后在美国和日本等国获得官方批准。
The lab-grown fish is developed in a process known as cell cultivation.
这种实验室培育的鱼是通过一种被称为细胞培养的过程培育出来的。
Cell cultivation alone is still too costly to match the cost of traditional seafood.
细胞培养的鱼肉成本远高于传统海鲜的成本。
So, for now, the fish cells are mixed with plant-based substances in the bio-ink.
因此，目前，鱼细胞与生物墨水中的植物物质混合在一起。
A glass dish moves in the 3D printer, the white fillet building mass with each pass.
一个玻璃盘在3D打印机中移动，每次通过都会形成白色圆角块。
It breaks apart easily like normal fish.
它像普通的鱼一样容易分解。
When fried and seasoned, it is hard to tell the difference.
油炸和调味后的鱼片很难区分。
"As time goes by, the complexity and level of these products will be higher, and the prices linked to producing them will decrease," said Arik Kaufman of Steakholder Foods.
Steakholder Foods的阿里克·考夫曼说：“随着时间的推移，这些产品的复杂性和水平将会更高，与生产它们相关的价格将会下降。”
The process is simpler than with beef, but there are some difficulties.
这个过程比牛肉简单，但也有一些困难。
Cow stem cells have been studied a lot.
牛的干细胞已经被广泛研究。
But much less is known about fish, said Umami's chief, Mihir Pershad.
但Umami的负责人米希尔·佩尔沙德说，人们对鱼的了解要少得多。
"We have to figure out what the cells like to eat, how they like to grow, and there's just not so much literature to start from," he said.
他说：“我们必须弄清楚细胞喜欢吃什么，它们喜欢如何生长，但却没有那么多文献可供参考”。
Pershad added, "The number of scientists, you can imagine, working on fish stem cell biology is a small fraction of those working on animal cells and human cells."
佩尔沙德补充说：“你可以想象，研究鱼类干细胞生物学的科学家人数只占研究动物细胞和人类细胞的科学家人数的一小部分。”
Umami has figured out a process for grouper and eel and hopes to add three other at-risk species in the coming months, Pershad said.
佩尔沙德说，Umami已经找到了处理石斑鱼和鳗鱼的方法，并希望在未来几个月内增加对另外三种濒危物种的研究。
Meeting the price of fish from the sea is a key difficulty.
符合海鱼的价格是一个关键困难。
Pershad said the company wants buyers to choose their product "based on how it tastes and what it can do for the world and the planetary environment."
佩尔沙德说，该公司希望买家根据产品的味道以及产品对世界和地球环境的影响来选择他们的产品。
He added, "And we want to take cost off the table as consideration."
他补充说，“我们希望把成本排除在考虑因素之外。”
I'm Ashley Thompson.
阿什利·汤普森为您播报。
译文为可可英语翻译，未经授权请勿转载！
