Proteins are the most important biopolymers among the anatomical and functional elements of somatic and reproductive cells, necessary for establishing muscle, dermis, blood, and all internal organs. They are vital for the assembly of enzymes and hormones essential for the proper functioning of the body, as well as for growth and regeneration. In addition to nutrition, proteins are gaining significant importance in health and food sectors due to their bioactivities and functions. Among protein sources, fish is the most abundant source; maintain a dynamic position in the human race with respect to attainments related to nutrition, economic development and culture. Fish is an exemplary repository of high-value proteins that contain all the essential amino acids. It remains as an excellent alternative source to red meat, which shall be restricted for daily consumption. Compared to meat, fish protein is highly digestible due to its composition of small muscle fibres and low connective tissue content, so it is less likely to feel heaviness in the stomach after its consumption.