Fish and fishery products are highly nutritious but extremely perishable because of their high moisture content, neutral pH, unsaturated fatty acids and rapid microbial activity. As a result, significant post-harvest losses occur during storage, transport and marketing, especially in developing countries. Packaging plays a vital role in maintaining fish quality and safety and among modern techniques, vacuum packaging has emerged as an effective and practical solution. Vacuum packaging works by removing air from the package, thereby reducing oxygen availability, slowing microbial growth and minimizing oxidative spoilage. This article explains the basic principles of vacuum packaging, commonly used packaging materials and equipment and how vacuum conditions help preserve fish quality. The effects of vacuum packaging on microbial load, lipid oxidation, texture, colour and sensory attributes are discussed. Its applications in fresh, chilled, frozen, smoked, dried and value-added fish products are highlighted with practical examples. Food safety concerns, challenges and future opportunities for sustainable seafood packaging are also briefly addressed.