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Our latest plant-based alternative to hot smoked salmon: Just like the original, SAL-NOM is om nom nom delicious and tastes authentically like the ocean, thanks to seaweed!
We are proud supporters of the #VeganuaryFishWeek!
Order now!
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SAL-NOM Jar
Lid off & off you go: Our SAL-NOM in a jar is ready to use as the perfect plant-based alternative to hot-smoked salmon and tastes best when chilled. How about SAL-NOM Tagliatelle or a SAL-NOM Bagel?
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TU-NAH Can
Our BettaF!sh TU-NAH based on European seaweed and plant proteins is the most delicious alternative to canned tuna. It’s 100% plant-based, made without any soy or wheat, and a source of protein and fibre. Good for you and even betta for our oceans.
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TU-NAH Jar
Lid off & off you go: our TU-NAH Jar is waiting for you in the chilled section and is ready to use as the perfect plant-based alternative to tuna, for example for pasta di mare or TU-NAH sushi maki!
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TU-NAH Spread Au Naturel
The ultimate craving-satisfier for all ocean addicts. Dip in and get spready to save the seas!
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TU-NAH Spread Olive
Get a taste of the Mediterranean at home. All you need now is a bit of sunshine and a drop of Greek wine!
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TU-NAH Spread T+C
With fruity tomatoes and mild chili, this (slightly) hot take on the classic is perfect for everyone who loves a little spice!
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OUR PRODUCTS
An ocean of possibilities!
Our fish alternatives taste just like the original and look deceptively similar. Thanks to seaweed and plant proteins from fava beans and peas, BettaF!sh TU-NAH and SAL-NOM taste authentically like the ocean – 100% plant-based, rich in protein, and free from soy and wheat.
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OUR MISSION
Time to taste the ocean
Seaweed belongs on all our plates. It grows in great diversity in all oceans and too rarely finds its way into our diets. Thanks to its great taste, incredible nutritional value, and environmental friendliness, it rightly plays the leading role in our fish alternatives. With all BettaF!sh products, we boost seaweed consumption, provide fishing communities with an alternative business model, and bring more sustainability to food production. So we can all enjoy the mhmmore!
OUR PARTNERS
We're reeling in the praise
"This is the first legume-based animal protein alternative I couldn’t stop eating. It was actually not just good, but delicious."
David Zilber
Ex-Head of Fermentation at Noma Copenhagen
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