Plantish

ApplicationRehovot, IsraelFounded 2021· One of 434 Application companies tracked by AMPulse

Develops patent-pending additive manufacturing technology to produce plant-based, whole-cut fish fillets (formerly salmon) under the brand Oshi, mimicking the taste, texture, and nutrition of conventional fish, enabling scalable and sustainable seafood alternatives.

CEO / Founder: Ofek Ron
Team Size: 11-50
Stage: Early Stage
Total Funding: $17.5M
Latest Round: Venture Round
Key Investors: State Of Mind Ventures; Pitango Health Tech; Unovis Capital; TechAviv Founder Partners; SmartAgro; E2JDJ; Alumni Ventures; OurCrowd; Björn Öste; Latin American Seafood Major

Technology & Products

Key Products

Oshi salmon™ (plant-based whole-cut salmon fillet); Oshi whitefish (plant-based whole-cut whitefish fillet)

Technological Advantage

Proprietary 3D printing technology allows for scalable production of whole-cut fish alternatives with precise control over texture and nutrition, protected by pending patents, enabling cost-effective manufacturing compared to traditional methods.

Differentiation

Value Proposition

Reduces ocean overfishing by offering 100% plant-based fish fillets (formerly salmon) under the Oshi brand, with matching protein and Omega-3 content, produced at scale using proprietary 3D printing to achieve realistic texture and structure at lower cost.

How They Differentiate

Uses additive manufacturing to create whole-cut plant-based fish fillets under the Oshi brand, with realistic texture and structure, unlike competitors that may rely on extrusion or molding, offering a scalable solution with lower production costs and faster iteration.

Market & Competition

Target Customers

Restaurants, foodservice providers, and retail consumers seeking sustainable seafood alternatives.

Industry Verticals

Food & Beverage; Alternative Protein

Competitors

New School Foods

Growth & Milestones

Growth Metrics

Total funding $17.5M; sales quadrupled in 2025, expecting 4x growth in 2026; revenue forecast $1M in 2026; products in 100+ restaurant menus; distribution in all 50 US states via Sysco; production costs reduced by 80%

Major Milestones

Unveiled prototype plant-based salmon fillet in January 2022; Secured $12.5M seed round in March 2022; Rebranded to Oshi in 2023; Launched whitefish product in 2026; Secured $3M venture round May 2026; Entered 100+ restaurant menus; Achieved 80% production cost reduction; Expanded to US market with national distribution

Notable Customers

Coop (EU retailer); Veggie Grill; City Roots; Sysco foodservice operators; Lassens; Mother's Market; Country & Market; Earth Fare

https://oshi.com

Why this company matters

Oshi develops a patent-pending additive manufacturing process specifically designed to create whole-cut plant-based fish fillets, formerly marketed as Plantish salmon. The company targets the alternative protein market with a product that replicates the complex texture and structure of real salmon, addressing the environmental cost of ocean overfishing while offering a scalable production method.

The core technology is a novel food 3D printing process that layers plant-based materials to build fillets with controlled texture and nutrition. Unlike extrusion or molding approaches used by some competitors, Oshi's additive method enables precise replication of the fibrous structure of fish, with matching protein and Omega-3 levels. The company claims this approach allows cost-effective manufacturing at scale compared to traditional seafood production.

Oshi targets restaurants, foodservice providers, and retail consumers seeking sustainable seafood alternatives. The company has partnered with European retailer Coop Group and secured $14.5 million in total funding from investors including State Of Mind Ventures, Pitango Health Tech, and Unovis Capital. A $12.5 million seed round in March 2022 was reported as the largest seed round in alternative seafood history at the time.

The company's competitive moat rests on its proprietary food AM process and pending patents, which differentiate it from competitors like New School Foods that rely on different fabrication methods. An open question is whether the technology can achieve the production volumes and price points needed to compete with conventional fish in mainstream retail and foodservice channels.