Metaproteomics insights into fermented fish and vegetable products and associated microbes

•Increasing global population means higher demand for healthy food.•Fish and vegetables are healthy foods, but overproduction leads to spoilage.•Fermentation of fish/vegetables elongate their shelf lives, improved flavour and functions.•Microbes associated with Fish/vegetable fermentation produce health conferring peptides.•There is little review on peptides elicited during fish/vegetable fermentations.