Fysh Foods was founded by Zoya Biglary and Chef Paul Barbosa Jr. to provide a sustainable, cruelty-free substitute for raw fish.
Biglary’s journey with Fysh began when she started experiencing adverse reactions to consuming seafood. As a self-proclaimed sushi lover, she set out to find a plant-based alternative that could satisfy her cravings without compromising her health.
After trying several options on the market and being left unimpressed, Biglary partnered with Barbosa to create something they felt was truly delicious, texturally pleasing, and nutritionally comparable to real fish.
The result is Fysh – a product made from a unique blend of vegetables, tapioca, and sea algae. Packed with omega-3 fatty acids from flaxseed oil, Fysh offers a sustainable alternative to traditional seafood. Unlike many plant-based proteins, Fysh is free from soy, gluten, nuts, and artificial additives.
Fysh can be enjoyed in a variety of ways, from sushi and crispy rice to tostadas and hand rolls. The company offers a popular 2-pack of their signature Spicy Tuna, pre-ground and pre-sauced for easy use.
Biglary’s inspiration for Fysh goes beyond just creating a tasty alternative – it’s about promoting inclusivity and accessibility in the food industry. As someone who struggled to find satisfying options at sushi restaurants, she recognized the need for plant-based seafood alternatives that can cater to a wider range of dietary preferences and restrictions.
Fysh aims to address the environmental concerns associated with the commercial fishing industry, such as bycatch, pollution, and overfishing. By offering a sustainable, plant-based option, Fysh hopes to reduce the demand for traditional seafood and its impact on the world’s oceans.
