# Plant-Based Fish Analogs--A Review
## 2 Fish Alternative Products Market Review
However, they differ in their functional properties from animal-origin products. Fish flesh is composed of water (70-80%), proteins (15-20%), lipids (2-5%), carbohydrates (2%), minerals, and vitamins [20; 25]. Compared to animal-based proteins, plant-based proteins are easier to produce, but most plant proteins are deficient in essential amino acids, making them nutritionally incomplete [53]. Therefore, combining plant proteins from various sources makes it feasible to attain a very high PDCAAS comparable to fish protein [20]. Nevertheless, the nutritional value of the plant-based products on the market is far from their animal origin [54]. Figure 3 presents the protein, fats, and carbohydrate content of salmon and cod [55] and their chosen analogs. Companies try to produce products that mimic the texture, appearance, and taste of the fish species; however, there is still a long way to go to reach nutritional levels similar to those of fish species. For example, salmon (Revo) fish analogs are characterized by low amounts of proteins and fat and high amounts of carbohydrates. In contrast, cod analogs (TKC Veg Cod Fillet) contain higher amounts of fats, carbohydrates, and lower protein than medium quantities in fish meat. Furthermore, fish analogs made from plant-based proteins have higher levels of dietary fiber. However, plant-based analogs may have lower levels of omega-3 fatty acids, which are abundant in real fish [25]. Thus, the seafood substitutes are enriched in micronutrients, such as omega-3 fatty acids and vitamins (A, B, and D), in order to ensure nutritional parity with traditional seafood products [54]. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Type of** & **Name of** & **Region** & **Producer** & **Ingredients** & **Nutritional Value** & **References** \\ \hline Burgers & Whitefish & North & & Water. Pea protein. Safflower oil. & & Energy: 740 kJ/177 kcal; \\  & Whitefish & and South & Sophie’s & Contains or less methylcellulose. & & Fat: 8.8 g. of which \\  & Burgers & Switn & Sophie’s & Pea protein isolate. Yeast extract. & & saturates: 0.9 g; \\  & Burgers & South & Kitchen & Salt. Organic case sugar. Garlic & & Carbohydrate: 7.1 g. of \\  & & America & & powder. Parsley. Natural flavors. & & which sugars: 0.9 g; \\  & & & & Lemon juice concentrate. & & Protein: 16.8 g; Salt: 0.7 g \\ \hline Burgers & Salmon & North & & Water. Good Catch 6-Plant Protein & & \\  & Burgers & and South & & Blend (pea protein isolate, soy protein concentrate, chickpea flour, faba protein, lentil protein, soy protein isolate, navy bean powder). & Energy: 740 kJ/177 kcal; \\  & Classic Style & America & & Food & Coconut oil. Natural vegan flavors. & 9.3 g. of which \\  & & Classic Style & South & Catch & Sunflower oil. Methylcellulose. & 51 \\  & & America & & Yeast extract. Corn starch. Onion & & Protein: 14.2 g; \\  & & & & powder. Salt. Lemon juice. Lemon & & Fiber: 1.8 g; Salt: 0.5 g \\  & & & & & Garlic powder. Annatto extract. & & Vegetable juice. \\ \hline Burgers & Salmon & North & & Water. Pea protein. Safflower oil. & & Energy: 669 kJ/160 kcal; \\  & Burgers & and & Sophie’s & Contains or less methylcellulose. & & Fat: 4 g. of which \\  & Original & South & & Pea protein isolate. Yeast extract. & & saturates:0.9 g; \\  & & America & & Salt. Organic cane sugar. Garlic & & Carbohydrate: 7.1 g. of \\  & & America & & powder. Vegetable juices (color). & & which sugars: 1.8 g; \\  & & & & Natural flavors. Lemon juice & & Protein: 15.9 g; Salt: 0.7 g \\  & & & & concentrate. Lemon oil. & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Cont. Fish analogs made from plant proteins have a different texture than real fish due to the absence of muscle fibers [15]. Various techniques are being explored for obtaining good texture of the plant-based analogs; however, research is still ongoing [20].