Meat, in vitro?

In late 1998, bioengineer Morris Benjaminson and his colleagues at Touro College in New York decided to do some cooking. They dipped fillets of goldfish muscle tissue in olive oil flavored with lemon, garlic, and pepper, and fried them. It was appetizing work. "They looked and smelled just like fish fillets," says Benjaminson. Unfortunately, all the scientists could do is look and smell - according to Food and Drug Administration rules, no one could taste the filets, because they came from a most unconventional source.