Decoding the Process: How are plant-based fish made?

January 8, 2026 •

3 min read

The global plant-based seafood market is projected to reach over $1.5 billion by 2035, with demand growing due to sustainability and health concerns. The remarkable rise of these products has many asking, how are plant-based fish made to so accurately mimic the taste and texture of their oceanic counterparts?

Quick Summary

This article explores the sophisticated food science behind vegan seafood, detailing how plant proteins, algae, and advanced techniques like extrusion are used to create realistic taste, texture, and nutritional profiles.

Key Points

Core Ingredients: Plant-based fish rely on proteins from soy, peas, and wheat, alongside legumes, starches, and hearts of palm for structure and texture.
Oceanic Flavor: A convincing seafood taste is achieved using marine plants like nori, kelp, and dulse, as well as umami-rich yeast extracts.
Advanced Texturization: Techniques like high-moisture extrusion, shear cell technology, and even 3D printing are used to replicate the flaky, layered muscle structure of fish.
Nutritional Fortification: Manufacturers add vital nutrients like omega-3 fatty acids (EPA/DHA) from algal oil and vitamins to ensure nutritional equivalence with real fish.
Sustainability Benefits: Choosing plant-based fish helps reduce pressure on wild fish stocks, mitigates overfishing, and minimizes contaminants like mercury and microplastics found in some conventional seafood.

The Foundation: Key Ingredients for Plant-Based Fish

Creating plant-based fish involves a mix of ingredients chosen to imitate the texture, flavor, and nutrition of real fish.

For Texture and Structure: Plant proteins from soy and peas provide a base and structure, while wheat gluten adds a fibrous texture. Jackfruit and hearts of palm offer naturally fibrous textures, and starches like tapioca and potato help bind ingredients.
For Flavor and Aroma: Marine flavors come from seaweed and algae, such as nori and kelp. Algae are also the source of omega-3s. Yeast extracts add a savory, umami note, and common herbs and spices like Old Bay complete the flavor profile.

Advanced Manufacturing Techniques

Achieving a fish-like texture is a primary challenge in plant-based fish production. Food scientists use advanced methods to process ingredients.

1. High-Moisture Extrusion (HME): This widely used technique processes plant proteins under heat and pressure, aligning them into a fibrous, layered structure resembling fish fillets.

2. Shear Cell Technology: A newer method uses mechanical force to create a layered, flaky structure in plant fibers.

3. 3D Printing: This emerging technology allows for precise creation of complex fibrous textures and shapes.

4. Encapsulation: This technique protects and controls the release of sensitive ingredients, like omega-3 oils and flavors, improving taste and stability.

Nutritional Fortification: Bridging the Gap

Since plants lack the omega-3s (EPA/DHA) found in fish, plant-based versions are often fortified. Algal oil, containing both EPA and DHA, is added as it is the original source of these fats for fish. Vitamins like B12 and D, and minerals like iron, are also added to enhance nutritional value. This fortification ensures these alternatives are nutritious as well as tasty.

Comparison Table: Plant-Based Fish vs. Conventional Fish


Feature	Plant-Based Fish	Conventional Fish
Primary Ingredients	Soy, pea, wheat protein, algae, seaweed, starches, vegetable oils	Fish muscle (e.g., cod, tuna, salmon)
Omega-3s (EPA/DHA)	Often fortified with algal oil	Naturally occurring
Protein Content	Highly variable; can be comparable but may be lower	Generally high
Fiber Content	Good source of fiber	No dietary fiber
Mercury Risk	Zero risk; free from heavy metals	Variable risk, especially in larger predatory fish
Sustainability	Reduced environmental footprint vs. commercial fishing	Concerns over overfishing and habitat destruction
Cholesterol	Contains zero cholesterol	Variable depending on the fish
Processing Level	Typically highly processed	Can be unprocessed (fresh) or processed (canned)

The Future of Plant-Based Fish

Innovation in plant-based fish production continues, with growing investment and collaboration in the food-tech sector. Research aims to improve texture and sensory properties using techniques like advanced extrusion and 3D printing. As consumers increasingly consider ethical and environmental issues related to seafood, advancements in technology are expected to enhance the quality, availability, and affordability of plant-based fish. A key focus is reducing manufacturing costs. For more on market trends, see industry analyses like the one from Future Market Insights.

Conclusion

Making plant-based fish involves combining specific plant-based ingredients with advanced food technology. Plant proteins, along with botanicals like algae and seaweed, are used to replicate the texture and flavor of fish. Techniques such as high-moisture extrusion and encapsulation are vital for achieving the desired fibrous texture and flavor release. Nutritional gaps, particularly for omega-3s, are addressed by fortifying with ingredients like algal oil. Ongoing advancements in food science are expected to lead to even more realistic and sustainable plant-based fish options in the future.

Frequently Asked Questions

The main ingredients include plant proteins such as soy, pea, and wheat gluten for texture, along with algae and seaweed (like nori) for oceanic flavor.

The flaky texture is mimicked using advanced food processing techniques like high-moisture extrusion and shear cell technology, which align plant proteins into fibrous, layered structures.

The 'fishy' flavor comes from marine-based ingredients like seaweed and kelp powder. Yeast extracts are also used to provide a savory, umami flavor that reinforces the seafood profile.

Yes, many plant-based fish products are fortified with omega-3 fatty acids (EPA and DHA). These are sourced from algal oil, which is derived from microalgae—the original dietary source for fish.

Plant-based fish can offer benefits like being free from mercury and PCBs and containing dietary fiber. However, it is a processed food and can be higher in sodium, and protein content can vary. Comparing labels and choosing fortified options is key.

Choosing plant-based fish helps reduce overfishing, alleviates pressure on marine ecosystems, and minimizes issues like bycatch and ocean pollution associated with commercial fishing.

Industrial production primarily uses extrusion cooking, where a mixture of plant proteins is heated and pressurized to create a fibrous, dough-like material that can be formed into various seafood shapes.