This article aimed to enhance the management of the fish supply chain as a perishable commodity and to increase consumer trust. The fish supply chain begins with harvesting, whether from natural fisheries or the aquaculture sector, and extends through to marketing. It encompasses the hygienic practices of all involved parties, including suppliers, fishermen, retailers, storage facilities, distributors, transporters, and marketers. Proper hygienic handling is crucial, as inadequate practices can lead to cross-contamination at any stage of the supply chain. To improve fish quality, effective handling techniques must be applied. The use of appropriate equipment and facilities, such as cool boxes, refrigerated or insulated trucks, and boats loaded with ice, enhances the transport of fish. Improved transport methods offer several benefits to stakeholders in the fisheries sector. Consumers may be exposed to bacterial pathogens due to poor handling, washing with polluted water, or ingestion of raw or inadequately cooked fish. While most pathogens can be eliminated through adequate cooking and control measures at each stage of the supply chain, exposure to raw or undercooked fish poses a serious risk to consumer health.