The company also announced a partnership with Neat Burger, a vegan burger chain backed by celebrities Lewis Hamilton and Leonardo DiCaprio.
Oshi, a leading producer of plant-based salmon, has announced a significant expansion of its U.S. operations, including a strategic partnership with the vegan burger chain Neat, and a relocation of its production facilities from Israel to California.
To produce its plant-based salmon, Oshi uses modular layering. Modular layering is a process that implements fat between the layers of blended plant-based protein and algae extracts to create a texture similar to salmon, according to the company.
This move is aimed at better serving the US market, driven by regulatory differences and a growing demand for sustainable seafood alternatives.
To date, the company has raised a total of $14.5 million over two funding rounds.
Strategic Partnership with Neat Burger
Oshi has partnered with Neat Burger, a vegan burger chain backed by celebrities Lewis Hamilton and Leonardo DiCaprio. This collaboration will see Oshi’s plant-based salmon featured on Neat’s newly revamped New York City menu, including vegan fish tacos, rice bowls, and Caesar salads with avocado.
In a statement, Oshi expressed excitement about the partnership, highlighting the increased presence of its products in NYC restaurants. “It’s fantastic to see our products featured in more NYC restaurants, making sustainable dining options accessible to all,” the company said on social media.
Relocation to California
To better align with US regulatory standards and capitalize on market opportunities, Oshi has moved its production operations from Israel to California. While the company’s research and development team remains in Israel, the production shift, completed in July 2024, was driven by differences in regulatory acceptance of mycelium, a key ingredient in Oshi’s products.
Co-founder Ofek Ron explained the rationale behind the move.
“In Israel, mycelium is not accepted by mainstream health authorities, whereas it is accepted by the FDA in the U.S.” This regulatory hurdle limited the company’s ability to sell its products in Israel, prompting the decision to focus on the U.S. market,” he told Food Business News.
Expansion and Future Plans
Oshi has secured distribution agreements with WebstaurantStore and other distributors across the Pacific Northwest and East Coast, enabling its plant-based salmon to reach restaurants in several states, including Wisconsin, Oregon, New York, Washington, Pennsylvania, and Maine.
The company is currently testing its products in select US restaurants and has plans to launch a retail product in partnership with Earth Fare and Besties. Following a successful debut in New York City at Coletta restaurant, Oshi showcased its latest iteration at the National Restaurant Association (NRA) Show in Chicago earlier this year.
Looking ahead, Oshi aims to scale its production, lower prices, and expand its market presence. By 2026, the company plans to increase its U.S. retail footprint and begin testing in the European Union, with a broader EU expansion slated for 2027.
“We see ourselves in five to ten years becoming a mainstream product in every supermarket or restaurant,” Ron said, underscoring Oshi’s ambitious growth plans in the plant-based seafood market.
