Innovative Fish-Based Food Products

The global demand for healthy, sustainable, and protein-rich foods has driven increased interest in the development of innovative fish-based food products. In addition to fillets, the aquaculture and fish processing industries generate a wide variety of underutilized by-products, such as mechanically separated meat, skin, bones, viscera, and collagen-rich tissues. These co-products represent a valuable resource for novel product development when aligned with principles of sustainability and circular economy.

This Research Topic aims to gather cutting-edge studies focused on the formulation, technological innovation, and consumer acceptance of new fish-based food products. By consolidating these perspectives, this Research Topic intends to stimulate technological advancements and interdisciplinary collaborations that enhance the value chain of aquatic resources and contribute to global food security.

The scope includes processed and value-added products such as fish burgers, sausages, nuggets, protein concentrates, hybrid formulations (e.g., combining fish with plant-based proteins), and functional foods incorporating bioactive compounds such as essential oils, natural antioxidants, fibers, and prebiotics.

Key areas of interest include the optimization of processing technologies (e.g., emulsification, extrusion, fermentation, drying, and 3D food printing), improvements in physicochemical stability, shelf-life extension through biopreservation or active packaging, and valorization of organoleptic properties. Moreover, this Topic welcomes interdisciplinary approaches that address consumer perception, sensory analysis, and marketing strategies for promoting the acceptance of novel fish-based products.

We also encourage contributions that evaluate the environmental impact, traceability, and nutritional quality of fish-based innovations, especially when derived from sustainable aquaculture systems or fisheries.

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Case Report
• Classification
• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• General Commentary
• Hypothesis and Theory
• Methods
• ... View all formats

Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.

Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Case Report
• Classification
• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• General Commentary
• Hypothesis and Theory
• Methods
• Mini Review
• Opinion
• Original Research
• Perspective
• Review
• Systematic Review
• Technology and Code

Keywords: fish-based products, functional ingredients, sustainable processing, sensory evaluation, hybrid foods, seafood innovation, aquaculture co-products, clean label, food design

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.