San Diego foodtech startup BlueNalu recently did a demonstration of their yellowtail, made entirely from cells in a lab, prepared in lots of ways, from tacos to bisque, San Diego Union-Tribune noted. 

The head of the company rightly notes they are not "lab made" any more than Oreos or Heinz ketchup was. Everything not picked from a plant began with experimentation and in the 20th century that meant in a lab. Their process is no different than the cell cultures used for Greek yogurt.

What are the challenges? As is often the case, it is the wealthy elites you need to be early adopters. Though they will put down money for a deposit on a Tesla car, believing electricity comes from a magical, emissions-free place, they insist on eating "wild caught" fish rather than farmed. So grown in a lab? Good luck. But in order to create scale, people have to pay more in the beginning.

A grape would cost $25 a piece if we didn't farm produce but every restaurant knows that rich people like knowing poor people risked their lives for their dinner so they provide it and charge a premium.

I'll pay the money, just like I paid for an Impossible Burger the first chance I could: Not because I hate eating meat or fishing, but because I like what science will do for the future; fantastic food even poor people can afford.