The global food industry is increasingly challenged by the need to meet the rising demand for halal-certified products, particularly in the fisheries sector. The growing global Muslim population drives this demand, projected to reach nearly 30% of the world’s total population by 2050. The challenge lies in adhering to Islamic dietary laws and integrating these religious principles with modern concerns about food safety, sustainability, and ethical animal treatment. This study addresses the problem of aligning halal certification with ethical and sustainable practices in the fisheries and aquatic products sectors. The research explores how Islamic jurisprudence can be applied to contemporary food production processes, focusing on the complexities of certifying various aquatic species, particularly shellfish, which are subject to differing interpretations. Additionally, the study examines the economic potential of utilizing aquatic by-products, such as fish meal, fish oil, collagen, and chitosan, within the halal framework. Through a comprehensive literature review, this research highlights the importance of integrating religious principles with modern ethical concerns to ensure the viability and integrity of halal-certified products in a globalized market. The findings provide valuable insights for industry stakeholders and policymakers aiming to navigate the complexities of halal certification while promoting sustainability and ethical practices in the fisheries industry.