This systematic review and meta-analysis examine innovative technological interventions for preserving and packaging fresh seafood to minimize spoilage. Seafood is highly perishable and prone to spoilage due to microbial, enzymatic, and chemical reactions. Various technologies, including High-Pressure Processing (HPP), Modified Atmosphere Packaging (MAP), bio-preservation, and active/vacuum packaging, have shown potential in extending shelf life by up to 50%. However, their effectiveness depends on factors such as seafood type and storage temperature. The review highlights the importance of proper handling, storage, and packaging to prevent spoilage and ensure food safety. Seafood spoilage can occur through enzymatic, microbial, and chemical mechanisms, with microbial spoilage being the most common. Detection methods include microbiological tests, enzymatic assays, and instrumental techniques like gas chromatography-mass spectrometry (GC-MS). Non-destructive sensor-based methods, such as electronic nose (E-nose) and electronic tongue (E-tongue), are increasingly used for rapid spoilage detection. Multivariate statistical analysis, including Principal Component Analysis (PCA) and Discriminant Analysis, helps identify spoilage indicators. Pre- and post-harvest handling, transportation, and storage significantly impact seafood spoilage. Poor handling and inadequate transportation lead to quality degradation and economic losses. Low-temperature technologies, such as ice, chilling, freezing, and vacuum packaging, are crucial for preserving seafood quality. High-temperature technologies, including thermal processing, pasteurization, and sterilization, are also used to eliminate spoilage organisms and extend shelf life. Recent innovations include sous vide cooking, ultra-high temperature short time (UHTST) processing, and microwave-assisted heating, which offer efficient spoilage prevention. Blockchain technology is emerging as a solution for enhancing traceability and transparency in the seafood industry. Non-destructive evaluation (NDE) technologies, such as machine learning and artificial intelligence, are improving cold chain logistics and seafood quality monitoring. Overall, these technologies contribute to reducing post-harvest losses, ensuring food safety, and promoting sustainable seafood production.This systematic review and meta-analysis examine innovative technological interventions for preserving and packaging fresh seafood to minimize spoilage. Seafood is highly perishable and prone to spoilage due to microbial, enzymatic, and chemical reactions. Various technologies, including High-Pressure Processing (HPP), Modified Atmosphere Packaging (MAP), bio-preservation, and active/vacuum packaging, have shown potential in extending shelf life by up to 50%. However, their effectiveness depends on factors such as seafood type and storage temperature. The review highlights the importance of proper handling, storage, and packaging to prevent spoilage and ensure food safety. Seafood spoilage can occur through enzymatic, microbial, and chemical mechanisms, with microbial spoilage being the most common. Detection methods include microbiological tests, enzymatic assays, and instrumental techniques like gas chromatography-mass spectrometry (GC-MS). Non-destructive sensor-based methods, such as electronic nose (E-nose) and electronic tongue (E-tongue), are increasingly used for rapid spoilage detection. Multivariate statistical analysis, including Principal Component Analysis (PCA) and Discriminant Analysis, helps identify spoilage indicators. Pre- and post-harvest handling, transportation, and storage significantly impact seafood spoilage. Poor handling and inadequate transportation lead to quality degradation and economic losses. Low-temperature technologies, such as ice, chilling, freezing, and vacuum packaging, are crucial for preserving seafood quality. High-temperature technologies, including thermal processing, pasteurization, and sterilization, are also used to eliminate spoilage organisms and extend shelf life. Recent innovations include sous vide cooking, ultra-high temperature short time (UHTST) processing, and microwave-assisted heating, which offer efficient spoilage prevention. Blockchain technology is emerging as a solution for enhancing traceability and transparency in the seafood industry. Non-destructive evaluation (NDE) technologies, such as machine learning and artificial intelligence, are improving cold chain logistics and seafood quality monitoring. Overall, these technologies contribute to reducing post-harvest losses, ensuring food safety, and promoting sustainable seafood production.