Fish has several benefits that make it a desirable part of a healthy diet. It is also a high-protein product that can be used as a relatively efficient meat replacer. Both from a health and sustainability perspective, however, it is important to consider the optimum number of fish servings per week and to examine whether fish and plant protein can be brought under the same heading of alternative protein sources. To explore the consumer perspective on these issues, this paper draws on a brief literature study and a re-analysis of survey data from the Netherlands collected earlier. The hypothesis was that affinities with fish consumption and plant-based protein sources are to a certain extent related to each other, based on common relationships with food involvement, which set them apart from meat. The results showed that the hypothesis needed to be nuanced: fish consumption was associated exclusively with affinity with spicy meals based on authentic plant protein sources (e.g. nuts) and this relationship was partially based on food involvement. The results are in line with current Dutch recommendations that encourage consumers to eat one serving of fish per week and that stimulate those who already eat more than one serving of fish to replace the rest by plant-based protein sources.

中文翻译：

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鱼类作为替代蛋白质——以消费者为导向的视角，探讨其在向更健康和可持续饮食过渡中的作用

鱼有多种好处，使其成为健康饮食的理想组成部分。它也是一种高蛋白产品，可以作为相对有效的肉类替代品。然而，从健康和可持续性的角度来看，重要的是要考虑每周食用鱼的最佳数量，并检查鱼和植物蛋白是否可以归入替代蛋白质来源的同一标题下。为了探讨消费者对这些问题的看法，本文借鉴了一项简短的文献研究和对早先收集的荷兰调查数据的重新分析。假设是，基于与食物相关的共同关系，鱼类消费和植物性蛋白质来源在一定程度上相互关联，这将它们与肉类区分开来。结果表明，假设需要细化：鱼类消费与基于正宗植物蛋白来源（例如坚果）的辛辣食物的亲和力完全相关，而这种关系部分基于食物的参与。结果符合荷兰目前的建议，即鼓励消费者每周吃一份鱼，并刺激那些已经吃过一份以上鱼的人用植物性蛋白质来源代替其余的。