Fish Protein

Fish protein is derived from fish. It is typically made by separating the protein from the fish flesh through processes like washing, grinding, and sometimes enzymatic treatment or acid/alkali extraction. The resulting product can be a powder or paste.

Manufacturers add fish protein to improve texture, act as a binder, or increase the protein content of foods. It is commonly found in processed seafood products, such as imitation crab meat, fish cakes, and surimi-based items. It can also be used in pet foods.

Fish protein is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of essential amino acids and contributes to the overall protein content of a diet. International bodies like JECFA have evaluated fish protein, but no specific numeric limits are typically set for its use as a food ingredient. Evidence does not suggest adverse health effects from typical dietary intake.