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Abstract Seafood and marine biomass are highly perishable due to their high-water activity, polyunsaturated fatty acids, and susceptibility to microbial and enzymatic spoilage. Conventional thermal preservation extends shelf-life but often compromises texture, nutritional quality, and consumer acceptability. These limitations underscore the increasing importance of non-thermal technologies, particularly pulsed electric field (PEF) processing, which can preserve fresh-like attributes while enhancing sustainability. However, applications of PEF in marine biomass processing remain fragmented, creating a need for a focused and critical review. This study addresses that gap by systematically synthesizing literature from the last decade on PEF applications in seafood and marine biomass. The review examines PEF’s role in enhancing mass transfer and brining efficiency, extending shelf-life through microbial and enzyme inactivation, preserving color and nutritional attributes, improving peeling efficiency, and facilitating dewatering and drying. In addition, the valorization of by-products, such as the extraction of proteins, lipids, and polysaccharides, is critically evaluated. Challenges related to equipment robustness, conductivity constraints, electrode design, energy consumption, regulatory barriers, and consumer acceptance are also discussed. Findings indicate that PEF can significantly enhance processing efficiency, product quality, and the recovery of high-value compounds. Nonetheless, scaling to industrial levels requires standardized protocols, economic feasibility studies, and integration with complementary non-thermal methods and renewable energy sources. Overall, PEF emerges as a promising tool for sustainable seafood processing and marine biomass valorization. Its wider adoption could enhance food safety and quality while supporting circular bioeconomy practices and reducing environmental impact. Graphical abstract