~ Zoya Biglary, Founder When I developed a sensitivity to fish 3 years ago, I struggled to find a plant-based alternative. So I made my own. I combined organic root vegetables, sea algae and some fermentation magic to create the world's best tasting vegan tuna, salmon and yellowtail.

Ultimately, she wants to show people that eating fewer animal products can be doable and enjoyable even for those who don't yet think so. "I'm not a full vegan, so I'm not going to push this hard narrative," Biglary said about going completely plant-based. "But everyone could do a little bit."