The COVID-19 pandemic has had a significant influence on food security and nutrition. It started around the fourth quarter of 2019 and has spread swiftly and extensively over the world. The crisis continues to affect food systems and jeopardize human access to food through a number of means. In addition to the considerable disruption of food supply networks caused by the lockdowns resulting from the worldwide epidemic of illnesses, there has also been a notable slowdown in the global economy and a very uneven recovery as novel strains of viruses proliferate and provide fresh threats to food security and public health. Additionally, food prices have increased and become more volatile. There is still a lot of uncertainty in this dynamic and changeable scenario. Even though COVID-19 had no direct impact on the output of fisheries or aquaculture, the worldwide pandemic has raised the burden of maintaining equal prices for products, sustainable aquatic food manufacturing and distribution, and nutritious meals for everyone. This chapter analyzes COVID-19’s effects on food security and nutrition, with an emphasis on the aquatic environment and biota resilience of fisheries and aquaculture. The goals are to restore biodiversity, preserve ecosystem health, and assure sustainable aquatic food production.