Blood clots can cause heart attacks and strokes, which are major causes of death worldwide. Currently used clot-dissolving drugs have significant drawbacks including short effectiveness periods and side effects. This review examines how fibrinolytic enzymes—naturally occurring proteins that dissolve blood clots—can be obtained from various sources, especially fermented foods like Japanese natto. These enzymes show promise as safer, cheaper alternatives that could be produced in large quantities for treating cardiovascular diseases.