The global seafood industry plays a vital role in food security and economic development but faces challenges such as stagnant marine capture production, high post-harvest losses, food safety risks, and growing demand for minimally processed products. Marine landings have plateaued at 78–80 million tonnes since 1990, while post-harvest losses reach nearly 35%, necessitating advanced preservation approaches. Emerging technologies including high pressure processing (HPP), pulsed light, ultrasound, cold plasma, ozone treatment, irradiation, radiofrequency thawing, microwave and ohmic heating, vacuum cooling, and sous-vide cooking provide effective alternatives to conventional thermal methods. These non-thermal or minimally thermal techniques ensure microbial inactivation while preserving omega-3 fatty acids, texture, colour, and sensory quality. By improving efficiency, reducing energy consumption and chemical preservatives, and extending shelf life, these innovations support sustainable and high-quality seafood processing systems.