Fish and seafood provide high-quality proteins, essential amino acids, omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), along with key vitamins and minerals that contribute to human health. Despite this nutritional richness, their high water activity, neutral pH, and lipid profile make them highly susceptible to rapid spoilage driven by microbes, enzymes, and oxidative reactions [1,2].