Recent Advances of Organic Small‐Molecule Fluorescent Probes for Detecting Typical Contaminants in Seafood

Abstract Seafood is highly valued for its rich protein content, unsaturated fatty acids, and diverse trace elements. However, escalating marine pollution has resulted in the accumulation of hazardous contaminants in seafood, including heavy metal ions, formaldehyde, and cyanide ions. Furthermore, improper packaging and prolonged storage post‐harvest can lead to spoilage, accompanied by off‐odors and off‐flavors. This review comprehensively summarizes the development of organic small‐molecule fluorescent probes for detecting naturally occurring chemical contaminants, anthropogenic chemical contaminants, and spoilage biomarkers in seafood during 2018–2024. Emphasis is placed on their molecular structures, sensing mechanisms, and applications, while also discussing future perspectives in the field.