Without blood vessels, nerves or organs, in vitro meat can be manufactured to be nearly transparent. See-through sashimi mimics the same physical structures that make glass frogs look like glass or jellyfish look like jelly, creating nearly invisible meat with a pure, delicate flavor. Honest from the Lab.
Grown in thin sheets in completely sterile conditions, see-through sashimi is cultured from meltingly tender blue fin tuna. Not only is it fattier and tastier than real tuna, it could also halt the overfishing of these threatened species. Arrange slices of see-through tuna like a traditional platter of fugu sashimi, or put a European spin on the dish by constructing a stained glass window made entirely of seafood.