is fish meat?

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If it is synthesized in a lab ["test tube fish steak"] would it still be considered "real meat"?

^ THAT, my friend, is the real question right here.

first and foremost, with synthesized meats the entire "raising, killing, exsanguinating" part of the process is removed. i imagine you'd need a cell culture or something similar from the animal being "imitated" to start things off, though.

would it perhaps be treated as cheese or eggs - products derived from animals, but not involving slaughter - when/if you still need some actual tissue to start things? or shall it be completely different if it is, in fact, entirely self sustaining and free from living animals?

if grown in a lab, you get some major freedoms to tweak with the cells as much as you wish. maybe you're merely trying to enhance flavor or texture, but at what point is it actual "animal" anymore? was it ever? when is it organic?

i can't imagine there are too many budgie owners who scoff at eating galliform birds - chickens, turkeys, pheasants.

personally, the difference in taste and texture between chicken and fish is too much to overlook.

I say bring on the test tube steak and since there is no actual circulating blood, it can be medium rare instead of well-done.

i've never had medium rare steak.

I've had it and it was gross, I had 'em cook it until it was done. I don't go for blood.

that red juice you see in rare steaks ain't blood, that's all removed after slaughtering and during cutting.

that's a mix of water and myoglobin, a red protein used for storing oxygen in muscle tissue.

I still found it did-appetizing just the same. the only kinda red I can handle on a steak [unless it is salmon] is ketchup or steak sauce.