The increasing demand for sustainable and ethical food sources has driven the development of plant-based alternatives to conventional animal products. Fisheries have historically led to the serial depletion of fish populations, which has been masked by technological advancements and geographical expansion. This pattern has resulted in declining global catches since the late 1980s, and current trends suggest a future supply shortfall that aquaculture may not be able to compensate for [1]. Studies show that up to 33% of global fish stocks are overfished, with an additional 60% are fished to their maximum sustainable yield [1]; therefore, alternatives to fish consumption must be sought.

This paper explores the creation of plant-based fish alternatives, focusing on three critical aspects: flavor formulations, texture mimicking, and nutritional highlights. Achieving authentic fish-like flavor in plant-based products involves the utilization of novel flavoring agents, fermentation techniques, and precise ingredient combinations to replicate the complex taste profile of fish [2]. Texture mimicking is addressed through innovative use of plant proteins, hydrocolloids, and mechanical processing to achieve the fibrous and flaky consistency characteristic of fish [3]. Nutritionally, there is a high importance of balancing macronutrients and incorporating essential omega-3 fatty acids to match the health benefits of traditional fish. By integrating advanced food science technologies and a comprehensive understanding of consumer preferences, this study presents a framework for producing high-quality plant-based fish alternatives that meet the sensory and nutritional expectations of modern consumers.

References:
[1] Pauly, D., Christensen, V., Guénette, S., Pitcher, T., Sumaila, U., Walters, C., Watson, R., & Zeller, D. (2002). Towards sustainability in world fisheries. Nature, 418, 689-695. https://doi.org/10.1038/nature01017.
[2] Kazir, M., & Livney, Y. (2021). Plant-Based Seafood Analogs. Molecules, 26. https://doi.org/10.3390/molecules26061559.
[3] . Dekkers, B.L.; Boom, R.M.; van der Goot, A.J. Structuring processes for meat analogues. Trends Food Sci. Technol. 2018, 81, 25–36.