On January 15th, Tofuna Fysh completed their 2nd successful Kickstarter campaign, raising 240% of their goal. Today, less than 3 months later, their vegan Fysh™ sauce is available for sale online and throughout Portland where the company is based. With over 500 bottles already pre-sold, and interest from all over the world, Tofuna Fysh further established their niche in the vegan ‘fish’ alternatives market with their new Fysh™ sauce following up on their vegan ‘tuna’ salad that launched last year. The “briny seaweed flavor”, as featured in Food & Wine magazine, is achieved using organic seaweed rather than fish.

Ingredients consist of organic tamari, rice vinegar, pineapple juice, organic seaweed blend, and wasabi. From the vegan sea, it’s gluten free (as their jingle goes).

“We wanted to create a novel yet versatile product that used organic seaweed in a unique way. There didn’t seem to be any vegan fish sauces available that compare to our new Fysh™ sauce so we tested the concept out at Portland VegFest and got a great response which lead to a successful crowdfunding campaign and ultimately the product now available for sale.” Says Zach Grossman, founder of Tofuna Fysh (who recently started using the title ‘Fysherman’ on his business cards).

You can buy a bottle today at this link: www.tofunafysh.com/fysh-sauce. The sauce comes in 8 oz bottles and will retails between $6-$8/bottle, with online shipping available via Amazon for $12.95/bottle which includes shipping.

Tofuna Fysh first launched in May ‘15 with a vegan ‘tuna salad, using jackfruit and organic seaweed. Their second product, Fysh sauce, looks to increase geographic reach for the brand because it is a shelf-stable product, rather than a perishable good, that can be shipped across the country. The company is working on several new products as well.

Tofuna Fysh is a charter member of the new Plant Based Food Association, established to “…ensure a fair and competitive marketplace for businesses selling plant-based foods intended to replace animal products such as meats, dairy, and eggs, by promoting policies and practices that improve conditions in the plant-based foods industry, and educating consumers about the benefits of plant-based foods.”