AQUA Cultured Foods concludes operations after pioneering whole-cut, fish-free seafood

AQUA Cultured Foods concluded operations after five years building a fermentation-based approach to fish-free seafood, according to a statement shared by co-founder and CEO Brittany Chibe. The Chicago-based startup had developed whole-cut tuna, scallops, and shrimp alternatives using microbial fermentation, secured self-affirmed GRAS status in the US, and brought products to market through fine-dining and early commercial partnerships.

• AQUA Cultured Foods concluded operations after five years developing whole-cut, fish-free seafood using biomass fermentation, despite achieving regulatory clearance and early commercialization.

• The company secured self-affirmed GRAS status in July 2024, raised US$10 million, filed 19 patents, and launched products with Michelin-starred chefs and restaurant partners.

• CEO & co-founder Brittany Chibe said the company built a full production facility, a 12-person team, and a strong internal culture while taking products from concept to market.

In a LinkedIn post, Chibe confirmed that AQUA concluded operations in late 2025 following what she described as “an ambitious run building the future of sustainable seafood.” Reflecting on the journey, she wrote that the company had grown to a team of 12, raised US$10 million, secured FDA clearance in record time, filed 19 patents, and partnered with Michelin-starred restaurants, global ingredient companies, and international retailers.

“When we started AQUA in 2020, we set out to do something that had never been done: create the world’s first whole-cut, fish-free seafood using biomass fermentation,” Chibe wrote.

AQUA’s origins traced back to Chibe’s firsthand exposure to the environmental pressures facing global fisheries. During a diving trip to Australia’s Great Barrier Reef, she observed coral bleaching, pollution, and overfishing, experiences that prompted her to pivot her career toward alternative seafood. “I thought to myself, if we humans have done this, then we can reverse it,” she said in a previous interview with Protein Production Technology International.

The company’s technology centered on microbial fermentation to produce a cellulose-based whole-cut structure, which was then flavored and finished to replicate conventional seafood. AQUA’s initial products included fish-free tuna designed to mimic ahi or bluefin, using beet-derived coloring, and scallops engineered to reproduce the buttery texture and umami notes of their ocean-caught counterparts.

Both products were produced without animal inputs and positioned as non-GMO and free from common allergens. AQUA focused initially on foodservice, particularly fine-dining, where chefs were more open to experimentation and valued consistency of supply.

“We’re based in Chicago and focusing on this market initially, especially fine-dining and Michelin-starred restaurants,” Chibe said previously, noting early collaborations with Chef Marcos Campos Sanchez of Bonhomme Hospitality. “By talking with chefs, we’ve learned more about their challenges and reshaped our value propositions accordingly.”

Beyond taste and texture, AQUA emphasized operational benefits such as reduced price volatility, consistent quality, and a six-week shelf life. Chibe said those factors increasingly resonated with chefs facing sourcing challenges in traditional seafood markets.

Regulatory progress marked a major milestone for the company in July 2024, when AQUA achieved self-affirmed Generally Recognized as Safe status for its fish-free seafood. At the time, Chibe described the process as lengthy but confidence-building. “The dossier serves as a stamp of approval, reassuring chefs and consumers of our product’s integrity,” she said.

AQUA also pursued a capital-efficient manufacturing strategy, leveraging existing equipment from adjacent industries to build a pilot facility at lower cost. The company reported producing around 500 lbs of product per month, with installed capacity for ten times that volume, and implemented internal audits and third-party inspections to support food safety and quality.

Funding supported that development. In March 2023, AQUA raised US$5.5 million in seed financing, bringing total funding to US$7.8 million at the time, with backing from Stray Dog Capital, Big Idea Ventures, Supply Change Capital, and others. The round included a strategic investment from CJ CheilJedang, reflecting interest from established food companies in alternative seafood technologies.

Despite those milestones, Chibe said the intensity of leading the company shaped her decision about what came next. “What I don’t love is the 24/7 intensity and isolation of being CEO,” she wrote, adding that she was not planning to start another company.

Instead, she said she was seeking a senior commercial or operational leadership role where she could apply her experience building teams, scaling operations, and bringing products to market, while maintaining clearer boundaries.

Looking back, Chibe emphasized that what mattered most went beyond external achievements. “What I’m most proud of is what we built that you don’t see in flashy headlines,” she wrote, pointing to the company’s culture, facility, and the leadership skills developed along the way.

“To everyone who supported AQUA along the way – every single investor, team member, advisor, customer, partner, and cheerleader – thank you,” she added. “This journey tested me, shaped me, and taught me what I’m capable of.”