Oshi uses 3D printing to give its alt-salmon a fibrous structure that flakes like real fish.

Plant-based salmon maker changes name ‘to symbolise the ocean’


Israeli start-up Plantish, which has developed a plant-based alternative to whole-cut fish, has rebranded as Oshi ahead of the launch of its salmon analogue into US restaurants later this year, vegan website Vegconomist reports.

“The name ‘Oshi’ symbolises the ocean, which is a vital part of our planet and a source of inspiration for us. We believe that by crafting plant-based seafood that is ‘Better Than The Reel Thing’, we can offer delicious alternatives while actively working towards restoring the health and sustainability of our oceans,” Oshi chief executive and co-founder Ofek Ron told Vegconomist.

Oshi was founded as Plantish in 2021 to develop “alt fish” whole cuts, starting with salmon, using patent-pending additive technology that allows production at scale with lower costs.

'Authentic structure'

3D printing is said to give the fish pieces an authentically fibrous structure that replicates muscle tissue layers. To create its salmon alternative, Oshi combines legume proteins and algae extract to make a high-protein product rich in omega-3 fatty acids.

In March last year the company raised $12.5 million in a seed funding round, claimed as alt-seafood’s “largest ever” seed round. According to Oshi, it has successfully raised $14.5m in funding to date, with notable investors like Unovis, which has backed companies like Beyond Meat and Oatly.

“Our long-term vision involves expanding our product offerings into new kinds of products which do not mimic any specific fish but create new kinds of seafood offerings,” Ron told Vegconomist.