Fish meat quality and its improvement: integrative molecular, nutritional, and environmental perspectives

Fish flesh quality is a complex, multidimensional trait influenced by genetic, physiological, nutritional, and environmental factors. With rising consumer demand for high-quality, safe, and sustainably produced aquatic products, a comprehensive understanding of the interactions among these determinants is essential. This review highlights the molecular mechanisms underlying flesh quality, with a particular focus on the effects of dietary modulation and rearing conditions. Advances in biotechnological and nutritional strategies aimed at enhancing muscle composition, texture, and flavor are highlighted. Special attention is given to dietary interventions, including the use of functional feed additives, optimized amino acid profiles, and plant-based protein sources, which have been shown to promote muscle hypertrophy, improve oxidative stability, and modulate lipid metabolism. Environmental factors such as water temperature, dissolved oxygen, and stocking density are also discussed for their roles in inducing physiological stress and affecting muscle quality. Furthermore, recent developments in omics technologies, particularly transcriptomics, proteomics, and metabolomics, have deepened insights into the molecular networks governing quality traits, offering promising targets for precision aquaculture. Collectively, this review advocates for a multidisciplinary approach to improve fish flesh quality and supports the advancement of sustainable, high-value aquaculture production.