Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)

•Highest mass yield was obtained by alkaline extraction.•Highest protein content was obtained by enzymatic extraction.•Enzymatically extracted proteins showed lower bitterness than alkaline extracted.•Selection of extraction process depends on raw material and target application.•Microbial quality of pH-shifted and enzymatically extracted proteins from whole fish was good.