If you’re looking to eat seafood more sustainably, the Oshi plant-based salmon is almost uncanny in its similarity to, as the website puts it, “the reel thing.” From appearance to taste, it’s remarkably convincing — with just one small criticism that may come down to personal preference. This review covers one of the newest options for those aiming to eat more sustainably, seeking a “gateway” plant-based fish product, or simply feeling curious.
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Faux Meat Evaluation
Oshi hails from Israel, with Offbeast partnering on co-promotions. I purchased this “salmon-ish” product as part of a surf-and-turf package from Offbeast. I already enjoy their plant-based steaks, so when this new product appeared, I thought: why not?
I’ve tried several other plant-based fish options, and aside from Gardein’s fillets, most have been disappointing — too slimy, no flake, or just… odd. Oshi is none of those things.
Visual
Oshi PBS arrives in individually frozen packages. Even through the plastic, it looks like salmon. Once thawed in the fridge (per the package directions), the resemblance is striking: a medium pink between farm-raised and wild-caught salmon, speckled with white flecks resembling fat. The cut is shaped like a center fillet without the flap — essentially a neat rectangle. Nothing “weird” to see here.
Tactile
Slightly slick, like raw fish, but nothing unpleasant.
Cooking — How Did They Hold Up?
Per the package instructions:
- Thaw the filet overnight in the fridge.
- Place in a cold, lightly oiled nonstick pan. Lightly season the top.
- Heat on medium-low, covered, for 3 minutes.
- Flip, season the other side, cover, and cook 1½ minutes.
- Drizzle 1 tsp neutral oil (canola or sunflower) on top, then sear 10 seconds per side (uncovered).
- Serve hot.
I followed the steps exactly. The filet browned beautifully, and the “fat” beaded out slightly — just like real salmon.
Taste & Texture
Oshi flakes just like salmon. You can pull apart large, tender flakes with a fork, and the mouthfeel is spot-on, with a nice chew reminiscent of cold-water fish.
My only critique: it was a little too fishy for my palate. Not an “old fish” smell, but a stronger flavor than its delicate appearance suggested. I suspect the algae oil is the culprit — I get the same sensation if I bite into a vegan fish oil capsule.
I tried it plain to assess the flavor profile, but a squeeze of lemon might have balanced the fishiness. Later, we added vegan pesto for a fresh pop of color and taste.
Smell
No overpowering fish odor — just a subtle scent — but the taste leaned stronger than expected. Still, not enough to keep me from buying it again.
Ingredients (per website/packaging)
Water, Soy Protein Isolate, Blend of Vegetable Oils (Sunflower Oil, DHA and EPA Algal Oil from Schizochytrium), Mycoprotein. Contains 2% or less of: Rice Flour, Artificial and Natural Flavors, Salt, Tapioca Starch, Antioxidant (Tocopherols), Carrageenan, Pectin, Sugar, Maltodextrin, Lycopene.
Nutritional Snapshot (per serving)
My personal benchmarks:
- ≥ 14 g protein
- ≤ 500 mg sodium
- ≤ 9 g fat
- Fiber: bonus
Oshi’s stats:
- Fat: 13 g (≈25% above my target)
- Sodium: 481 mg ✅
- Protein: 18.4 g ✅ (well above target)
- Fiber: 1.6 g ✅ bonus!
The addition of vegan fish oil is a nutritional plus — high in EPA and DHA — though it likely contributes to the stronger flavor.
Wrap-Up
I’ve taste-tested many plant-based seafood and meat products — some never make it to shelves, some disappear before I can review them, and others… well, I wouldn’t recommend them.
Oshi nails it in almost every category: flavor, texture, appearance, and nutritional value. For anyone looking to eat more sustainably — regardless of diet — this is a standout option. If I gave star ratings, Oshi would earn a 4.8/5, with just a small deduction for the strong fish flavor (which some may actually love).
Where to Buy
You can purchase directly from the Oshi website, but I recommend ordering through Offbeast — not only to support where I discovered this gem, but also to try their game-changing plant-based steak in the same order.
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