By now, you’ve probably traveled halfway around the world for the perfect bowl of ramen or a Michelin-starred dumpling. But let’s face it—if you’re not planning your next trip around what comes out of the sea, are you even doing Asia right? Eating seafood in Asia is less a meal and more a sensory adventure—an orchestra of sizzling woks, briny aromas, and fresh dishes.
From the bustling fish markets of Busan to the spice-laden coastal stalls of Penang, every bite tells a story of centuries-old culinary traditions. One moment you’re slurping down sashimi in Hokkaido, the next you’re elbow-deep in chili crab in Singapore, blissfully unaware that your shirt may never recover. Here’s a bucket list of the best seafood destinations in Asia worth exploring.
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Thailand
Thailand isn’t just a visual feast—it’s a paradise for seafood lovers on a budget. While tourists flock here for its vibrant culture and cost-effective adventures, the real catch lies in its coastal cuisine. Pattaya, a compact seaside city near Bangkok, may lure group tourists, but its seafood often comes with a steeper price tag. For better value, head south to Phuket, Thailand’s largest island.
With over 543 square kilometers of land and surrounded by sea on three sides, Phuket thrives on its seafood economy. Here, rock shrimp are practically a local birthright, featured in endless quantities at self-service hot pot joints. Also, conch, beloved for its denser texture and spicy preparations, is a summertime staple for Asian food enthusiasts.
And don’t leave without trying Thailand’s iconic curry crab, swimming in Thai curry and egg yolk, a dish that shines brightest in autumn. For seafood that’s both fresh and fairly priced, skip the overrun tourist hubs and head straight to Rawai Seafood Market, where the fish is as real as the bargains.
Malaysia
Malaysia naturally serves up some of the most diverse and abundant seafood in Asia. Coastal towns like Langkawi in the west and Semporna and Sandakan in the east stand out not just for their scenery but for their seafood culture. Among them, Semporna shines for those seeking ocean-to-plate freshness on a budget.
Known globally for its proximity to Sipadan, one of the world’s premier dive sites, Semporna draws both scuba enthusiasts and seafood lovers alike. The town’s rhythm is set by its fishermen, whose daily catches often end up on dinner tables the very same night.
One prized local delicacy is the gargantuan mantis shrimp. It’s often sold by roadside vendors in the late afternoon after boats return from the sea. Another staple is the grouper, a lean, protein-rich fish that thrives near coral reefs. In Semporna, it’s surprisingly affordable and as common on dinner tables as grass carp is elsewhere in Asia.
Indonesia
With more than 17,000 islands and over 81,000 kilometers of coastline, Indonesia is a seafood paradise. Nowhere is this bounty more celebrated than in Bali. Each morning, as fishermen return from their overnight excursions, a quiet frenzy begins. Local vendors, restaurant buyers, and savvy home cooks haggle for the freshest catch.
These prized crustaceans are served every way imaginable: slathered in sambal for a fiery punch, grilled simply over charcoal, or baked decadently with rich egg yolk. For the quintessential Balinese seafood experience, head to Jimbaran Beach. Here, you’ll find about 50 seafood restaurants tucked along three beachfront hubs—Muaya, Kedonganan, and Kelan.
For the early birds and die-hard foodies, the Bali Seafood Market near Jimbaran is the place to be at dawn. Once a sleepy fishing village, it now buzzes with around 100 stalls and the salty scent of the sea as fishermen unload their morning haul. Arrive between 6 and 7 a.m. to catch the action—by afternoon, the seafood’s mostly on ice and the roads start bottling up.
Nha Trang, Vietnam
Eating seafood in Vietnam—especially in the coastal city of Nha Trang—is a lesson in how simplicity can elevate flavor. With the country’s jagged coastline stretching more than 3,200 kilometers and Nha Trang perched in the heart of it all, it’s no surprise this bustling fishing hub thrives. Thanks to more than 250 sunny, sea-worthy days each year, local fishermen return daily with baskets brimming with fresh catch.
Nha Trang chefs let the seafood speak for itself. Whether it’s grilled over hot coals, flash-stirred with herbs and spice, or gently steamed, the preparation is minimalist—but never boring. Signature local offerings include buttery sea urchin.
It’s often served sashimi-style and paired with pungent fish sauce, cracked black pepper, and a soul-warming broth that deepens the umami. Then there’s the giant sea snail—part sculpture, part superfood—typically stir-fried to highlight its chewy texture and impressive vitamin profile.
Boracay, The Philippines
Despite being one of the Philippines’ most famous beach destinations, Boracay is an unlikely seafood haven. With no fishing port of its own and strict regulations limiting fishing to a specific government-designated marine area, you’d expect seafood to be scarce. Yet, the island pulls off an impressive culinary sleight of hand.
The trick? Nearby islands supply D’Talipapa, Boracay’s bustling seafood market, with a vibrant assortment of ocean treasures. A favorite seafood restaurant is Paluto D Boracay Resto, just steps from the market. It offers a menu of cooking styles to transform your haul into highlights like Filipino-style curry crab, lobster head rice, or perfectly charred tiger prawns.
Japan
In Japan, seafood is more than just sustenance—it’s a way of life. With its expansive coastline and an enduring bond with the ocean, Japan has developed one of the world’s most refined seafood cultures. From the delicate slices of sashimi served at high-end Tokyo sushi counters to steaming bowls of seafood donburi in coastal markets, the variety is staggering.
Fish, shellfish, crustaceans, and squid all make regular appearances on the table, each prized for their distinct textures and flavors. Different regions bring their own specialties to the mix—Hokkaido’s buttery uni (sea urchin), Kyushu’s fresh mackerel, or Osaka’s seafood tempura—each dish echoing the rhythms of the local sea.
Conclusion
Asia’s seafood isn’t for the faint of palate—or heart. It’s spicy, slippery, occasionally still alive, and almost always delicious. For seafood lovers seeking an authentic culinary experience, these destinations will offer it, above and beyond.
