The seafood industry faces significant challenges in preserving the quality and extending the shelf-life of its products to meet the demands of consumers for fresh, safe, and nutritious seafood. Apart from traditional pretreatments such as washing, sorting, and deheading, several emerging technologies like ozonized water (OW), acidic electrolyzed water (AEW), and plasma-activated water (PAW) have drawn attention for seafood industry. These innovative technologies not only improve quality of seafood but also effect…