Seafood, particularly fish, is highly valued for its nutritional benefits, including high protein and low-fat content, and for being a cost-effective source of omega-3 long-chain polyunsaturated fatty acids (PUFAs). The rising global demand for aquatic products has led to significant growth in aquaculture, where veterinary antibiotics are commonly used to enhance growth and prevent diseases. However, the widespread use of antibiotics in aquaculture raises serious concerns about food safety and public health. Antibiotic residues in seafood can lead to the development of antibiotic-resistant bacteria (ARB) and antibiotic-resistant genes (ARGs), posing risks such as allergic reactions, disruptions to the intestinal microbiota, and even more severe health issues like carcinogenicity and teratogenicity. Moreover, these practices contribute to environmental contamination and the spread of antibiotic resistance, which is a growing global concern. The accumulation of antibiotic residues in seafood, especially in widely consumed species, underscores the need for stringent regulations and monitoring to ensure the safety and quality of aquaculture products, protect public health, and mitigate environmental impacts.