The training was aimed at strengthening participants practical knowledge in business planning to strengthen community-led enterprises and sustainable livelihoods, strengthening seafood safety practices, enhancing cooperative models, and building resilient livelihoods for Fiji’s coastal communities. Seafood product development serves as a critical catalyst for the sustainable blue economy by transforming raw marine resources into high-value, shelf-stable goods, thereby reducing post-harvest losses and alleviating pressure on overexploited nearshore stocks. In the Pacific context, women are responsible for approximately 70% to 80% of the catch in nearshore fisheries, yet their contributions have historically been undervalued in formal economic statistics. By engaging in value-added processing such as the production of smoked fish, and bottled kaikoso (in the case of Viwa) - women transition from subsistence harvesters to active entrepreneurs in the blue economy.