Seafood is highly nutritive and has an excellent source of proteins, vitamins, minerals, and essential polyunsaturated fatty acids such as Eicosatetraenoic acid (ETA) and Docosahexaenoic acid (DHA) from the n-3 series (omega-3). Due to great nutritive value and large health benefits, their consumption has been increasing continuously. Sometimes but significantly, in a small number of individuals consumption of seafood often leads to adverse reactions like a food allergy. It is a global public health issue in regards to food safety that decline the quality of life and may endanger the lives in severe cases. Seafood allergen can induce hypersensitive immune responses due to their ingestion, skin contact, and inhalation. Recent advancement in the food processing sector implies a great focus on the identification of food allergens by developing a rapid and user-friendly method to assess risk through proper labeling of foods and proper management. According to recent European Union regulations, food producers are advised to declare the presence of foods that are potentially allergic ingredients and highlight them by proper labeling. These efforts enable consumers’ health to be guaranteed. There are various techniques for detection such as DNA-based, Aptamer based, and protein-based. These are more efficient and reliable detection methods for seafood allergen and will ensure the food safety and health of the consumer.