Foodborne pathogens, including antimicrobial resistant bacteria (ARB), are likely to be found in aquatic environments and fish-threatening food security and public health. With the increasing global temperatures, the growth and spread of foodborne pathogens and ARB become more likely to occur. Among foodborne pathogens, several strains, types, or serovars of Vibrio parahaemolyticus, Vibrio vulnificus, Vibrio cholerae, Vibrio anguillarum, Salmonella enterica, Escherichia coli, Listeria monocytogenes, Enterococcus spp., and Bacillus cereus, with resistance to antibiotics of human significance, have already been isolated from fish, particularly shellfish. Of them, toxigenic Vibrio and Salmonella have been characterized as the most frequent causes of seafood-related outbreaks around the world and most importantly in Asia and the USA. To tackle such challenges, food microbiologists attempt to develop novel concepts and approaches for controlling pathogens and antimicrobial resistance (AMR) in any stage of food production chain for stakeholders to produce and distribute safe fish products. The development and establishment of intelligent strategies that will inhibit the increase and spread of foodborne pathogens and AMR will contribute to the protection of public health and a One Health perspective for the future.