> In addition to water and cell-cultivated salmon, our saku contains fats derived from canola, sunflower seeds, and algae, soy (an allergen), potato starch, konjac (a root vegetable), beta-carotene and lycopene (natural colors), carrageenan (an extract from red seaweed), and natural flavors.

So, basically a salmon-flavored jelly? I'm actually ok with this as long as there is no harmful substances involved. I wonder how's the texture once it's cooked or grilled.