<p>Acetic acid bacterial (AAB) metabolites are emerging as sustainable and effective agents for seafood preservation. This review focuses on the antimicrobial and antioxidant properties of these compounds, which inhibit the growth of spoilage bacteria, reduce oxidative degradation, and extend the shelf life of fishery products. Key AAB metabolites—including organic acids (notably acetic acid), bacteriocins, and extracellular polysaccharides—act broadly against common spoilage bacteria such as <i>Pseudomonas</i> sp., <i>Shewanella putrefaciens</i>, and <i>Aeromonas hydrophila</i>. These compounds disrupt microbial membranes, reduce pH levels, and scavenge free radicals, collectively enhancing product safety and sensory quality. They provide a bio-based alternative to synthetic preservatives, meeting consumer demand for minimally processed, naturally preserved seafood. This review summarizes the current literature on the preservative efficacy and modes of action of AAB metabolites, as well as their role in maintaining seafood stability. It also discusses future directions in biopreservation, such as formulation strategies and integration with hurdle technologies. As the seafood industry transitions toward eco-friendly preservation, AAB metabolites present a promising approach for enhancing food safety and extending shelf life.</p>