Throughout history, seafood preservation has relied on traditional methods such as salting, marinating, drying, and smoking. These time-tested techniques continue to find extensive use in today's industrial production of seafood. However, the evolution of technology has brought about significant improvements in the preservation of marine products. These advancements primarily involve novel packaging methods, including modified atmosphere packaging, active packaging, and smart packaging, as well as innovations in cooling and freezing processes. These innovations have expanded the possibilities of processing certain species that were previously not considered for industrial production. In recent times, there has been a growing demand for blue crab and sea cucumber in the gastronomic realm. Both of these species are highly prized for their exceptional flavour profiles. This thesis aims to provide insights into the capture, cultivation, and processing of these two species, shedding light on their nutritional value. Furthermore, it delves into the utilization of sea cucumber and blue crab as unconventional fishery products for culinary purposes, highlighting the numerous positive aspects associated with their consumption.