Best Seafood Dishes to Eat in Asia

When it comes to seafood, no region across the planet comes close to Asia. This is the continent where fish sauce is a religion, crustaceans are elevated to royalty, and street food stalls serve up the kind of oceanic sorcery. Whether it’s slurping, shelling, or sizzling, seafood in Asia is not a meal—it’s a multi-sensory adventure.

Here’s a whistle-stop, flavor-drenched tour through some of the best seafood dishes Asia has to offer. Pack your taste buds. Without further ado, here are the best seafood dishes to try out on your next adventure across the continent;

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Akami

Akami is a staple in sushi culture and a favorite among purists who appreciate a bold, clean tuna flavor without the richness of fattier cuts. Taken from the upper back and interior sections of the fish, akami is the most common and widely available portion of the tuna. It’s known for its firm texture and deep, ruby-red color.

The name itself—akami—literally means “red meat” in Japanese, and it’s often used in sashimi and sushi thanks to its robust flavor and satisfying chew. Unlike its more luxurious siblings, chutoro and otoro, akami contains very little fat. A 12-piece sushi set that includes akami might run around 4,600 yen ($29). A single piece of akami nigiri in a sushi bar costs about 700 yen ($5.30).

Unagi

If you’re a fan of Japanese cuisine, chances are you’ve encountered unagi. It’s a beloved delicacy made from freshwater eel, specifically the Japanese eel (Anguilla japonica). The Japanese love it for its deep, savory flavor and slightly crispy, firm texture. Unagi is most commonly prepared in the kabayaki style, where it’s expertly grilled or roasted and brushed with a sweet soy-based glaze.

This preparation brings out the eel’s rich taste while adding a caramelized finish that pairs perfectly with rice. Unagi is a centerpiece in many classic dishes such as unagi don (eel served over rice), unagi sushi, and various grilled presentations. A single piece of unagi sushi can range from 100 to 500 yen ($0.70–$3.50) in most Japanese restaurants.

Bangus

In the Philippines, the beloved milkfish—locally known as bangus—is more than just the national fish; it’s a staple of the Filipino table. As a herbivorous fish, bangus is often seen as a cleaner and healthier option compared to carnivorous species that tend to accumulate more toxins over time.

This silvery swimmer finds its way into countless local dishes. Depending on the region, it’s prepared and served a lot of various ways. In some places, it’s fried to crispy perfection, others grill it over coals for a smoky aroma. Most high-end restaurants simmer it in tangy tamarind broth for sinigang na bangus, a classic Filipino sour soup.

It even makes appearances in kinilaw, a Filipino-style ceviche marinated in vinegar and citrus juice. It also works as the centerpiece of bangsilog—a beloved breakfast plate featuring fried bangus, garlicky rice, and a sunny-side-up egg. Prices for bangus dishes vary widely, but you can expect to pay anywhere between ₱359 and ₱895 ($6.25 to $15.50), depending on the cooking method and where you’re dining.

Tarako

Tarako is a beloved Japanese delicacy crafted from salted roe of the Alaska pollock (commonly referred to as cod roe in Japan). The dish brings a briny burst of flavor and that has earned it a devoted following across Japan, Korea, and even Russia. This versatile ingredient appears in many forms—grilled whole as a savory snack, spooned atop steaming bowls of rice, or tucked inside sushi rolls.

Its rich, salty character also makes it a favorite in Japanese-style pasta, where it’s often blended into a creamy sauce for an umami-packed twist. While it’s commonly found in home kitchens, tarako also features in restaurant dishes. A dish containing tarako costs upwards of $10.

Tiger Prawns

In China’s bustling culinary scene, tiger prawns are a seafood staple gracing menus across major cities. Known for their impressive size and distinctive black or grey stripes, these prawns—particularly the prized black tiger shrimp—are cherished for their firm texture and rich, savory flavor.

Found both in the wild and on aquaculture farms, tiger prawns are as versatile as they are popular. Chefs often stir-fry them with bold ingredients like garlic, ginger, and honey, creating aromatic dishes that pair beautifully with vibrant vegetables. In most high-end restaurants, dishes containing tiger prawns are rather expensive. For instance, most Guangzhou restaurants price tiger prawn dishes at around $80.

Black Sea Mussels

Eating Black Sea mussels in Turkey is a delicious deep dive into regional coastal flavor. Harvested from the Black Sea, these bivalve mollusks are prized for their subtle, delicate taste and impressive nutritional profile. A staple in Turkish cuisine, they often appear in hearty stews and comforting soups, or tossed into a tangle of pasta where their rich flavor shines.

You’ll also find them prepared in a variety of ways—steamed to preserve their natural brininess, grilled for a smoky edge, or stir-fried with herbs and spices. A plate of Black Sea mussels typically costs between 20 to 50 Turkish Lira ($0.60 to $1.60).

Pomfret

Eating pomfret is a flavorful dive into some of Asia’s most beloved culinary traditions. This tender, flaky fish enjoys celebrity status across India and much of Southeast Asia, particularly in Malaysia and Indonesia. In China, pomfret is equally esteemed, often appearing steamed and delicately seasoned with soy to highlight its naturally mild flavor and pleasing texture.

Malaysia, in particular, embraces a variety of pomfrets—White, Chinese, and the especially sought-after Golden Pomfret—all praised for their subtle taste and melt-in-your-mouth flesh. Preparation methods are as diverse as the region itself. Some steam it with soy, garlic, and ginger for a clean, aromatic dish. In India, they grill it whole for smoky depth or fry it until crisp before dousing it in chili-laced sauces.

Conclusion

Asia’s seafood game is strong. From bold street eats to delicately plated art, this continent serves up the ocean’s bounty in ways that are inventive and unforgettable. Hopefully, with our guide you know exactly what to expect when you make your order at a restaurant.