28 Tasty East Asian Seafood Dishes You Need to Try

East Asian seafood tantalizes taste buds with its remarkable depth and culinary sophistication.

Regional waters provide an incredible bounty of marine delicacies that transform simple ingredients into extraordinary meals.

Chefs across these coastal territories craft seafood dishes that reflect centuries of cultural traditions and innovative cooking techniques.

Delicate flavors, precise preparation methods, and beautiful presentation distinguish these remarkable culinary creations from other global cuisines.

Ingredients sourced directly from pristine ocean environments contribute to the exceptional quality and nuanced taste profiles.

Remarkable techniques passed through generations ensure each recipe maintains its authentic character while adapting to modern palates.

Seafood represents more than nutrition - it symbolizes connection, heritage, and the profound relationship between communities and their marine ecosystems.

Your appetite will be thoroughly intrigued by these 28 top East Asian seafood dishes that promise a gastronomic adventure:

Which Seafood Types in the World Are Most Coveted?

The oceans offer a dazzling variety, tender scallops, sweet shrimp, and buttery lobster, just to start. Explore the world’s most prized seafood and discover what makes each special.

Akami Tuna

Akami represents lean, deep-red bluefin tuna meat prized for its intense umami flavor and minimal fat content.

Sushi restaurants typically serve akami atop rice as sashimi or nigiri when customers order maguro.

Chefs select this cut from various tuna species due to its widespread availability and affordable price.

Bluefin tuna's leanest section offers rich taste compared to fattier parts like chutoro and otoro.

Professional sushi makers value akami for its clean, concentrated fish profile.

Diners enjoy its robust flavor and firm texture in traditional Japanese preparations.

Nutritionally, this cut provides high protein with lower fat percentages.

Seafood enthusiasts appreciate akami's distinctive marine character and authentic presentation.

Otoro Tuna

Otoro represents the pinnacle of bluefin tuna delicacies, prized for its exceptional fat marbling and melt-in-mouth texture from the fish's inner belly.

Japanese sushi restaurants consider this premium cut the most expensive and sought-after tuna selection.

Winter months produce the richest otoro with maximum body fat content, enhancing its sweet flavor profile.

Sashimi and nigiri dishes showcase its luxurious qualities best.

Professional fishmongers carefully select this rare cut, which requires immediate consumption for optimal taste.

Fresh preparation ensures maximum enjoyment of its intense, buttery characteristics.

Foreign markets rarely encounter this exquisite tuna segment.

Only specialized Japanese seafood markets consistently offer authentic otoro cuts.

Unagi

Unagi represents a prized Japanese delicacy featuring freshwater eel carefully prepared to eliminate harmful toxins through precise grilling techniques.

Japanese cuisine transforms these silvery fish into succulent fillets glazed with a rich soy-based sauce balancing sweet and salty flavors.

Regional preparation methods vary significantly across Japan, with Kanto chefs cutting eels from the back and steaming after grilling, while Kansai cooks slice from the stomach and grill directly.

Restaurants often serve unagi over rice in a classic donburi style, creating a harmonious meal that showcases the fish's distinctive texture and umami profile.

Nutritionally, unagi provides high protein content and essential omega-3 fatty acids, making it more than just a tasty dish.

Summer festivals and special occasions frequently feature this protein as a traditional centerpiece, reflecting its cultural significance.

Professional preparation requires exceptional skill to ensure proper cooking and flavor development.

Tarako

Tarako is a delicate Japanese seafood specialty made from lightly salted Alaska pollock or cod roe, featuring a distinctive light pink hue and smooth, tender texture.

Fishermen harvest these tiny eggs primarily from Alaska pollock waters, creating a mild-flavored ingredient prized in Japanese cuisine.

Versatile tarako appears in multiple culinary applications, from simple rice toppings to complex sushi preparations.

Spicy variations like mentaiko offer an enhanced flavor profile through additional marinades and seasonings.

Professional Japanese kitchens utilize tarako in traditional and modern recipes, showcasing its adaptable nature.

Nutritionally rich, this seafood product provides protein and essential omega-3 fatty acids.

Coastal Japanese regions particularly value tarako as a staple ingredient in their regional cooking traditions.

Ikura

Ikura salmon roe shines as a prized Japanese delicacy featuring glistening red-orange spheres harvested from salmon.

Japanese cuisine transformed this ingredient during the Taisho period after Russian fishermen introduced salmon egg preservation techniques.

Skilled processors carefully remove eggs from salmon sacks and cure them in traditional salt or brine solutions.

Innovative Japanese culinary experts enhanced the preservation method by incorporating soy sauce, sake, and rice wine for enhanced flavor profiles.

Bright orange spheres provide a rich, briny taste with a satisfying pop when eaten.

Restaurants serve ikura atop sushi, rice bowls, and as a garnish for various seafood dishes.

Salmon roe delivers a luxurious maritime experience with intense oceanic flavors.

Diners appreciate these delicate eggs as a premium seafood ingredient with remarkable textural complexity.

Chutoro Tuna

Chutoro represents a premium bluefin tuna cut prized for its balanced fat content and complex flavor profile.

Sushi restaurants feature this medium-fatty slice as a luxurious delicacy combining otoro's rich sweetness with akami's subtle bitterness.

Located near the fish's skin on back and belly regions, chutoro offers a unique texture that melts smoothly across the palate.

Japanese diners consider this cut a sophisticated selection during special celebrations and high-end dining experiences.

Chutoro's marbling creates a delicate balance between lean meat and fat, making it more expensive than standard tuna cuts.

Specific tuna sections like sekami (near head), senaka (back center), and seshimo (near tail) determine its precise flavor and quality.

Sushi experts carefully select and slice chutoro to maximize its natural taste and visual appeal.

Fine dining restaurants showcase this premium tuna slice as a gourmet highlight of Japanese seafood cuisine.

Katsuobushi

Katsuobushi represents Japan's most intricate seafood preservation technique, transforming skipjack tuna into paper-thin, flavor-packed umami-rich shavings through an elaborate fermentation and smoking process.

Wood-smoking and careful drying create these intense fish flakes that add complex depth to Japanese dishes like dashi broth and okonomiyaki.

Artisan producers meticulously ferment and smoke the fish multiple times, developing a preservation method that can take months to complete.

Skipjack tuna becomes a dried, rock-hard block after repeated treatments with mold and smoke, which allows for extended storage and concentrated flavor.

Katsuobushi requires specialized skills passed through generations of Japanese food makers.

Traditional preparation involves carefully removing fish bones and creating uniform blocks through precise cutting techniques.

Industrial production now supplements traditional methods, making these umami-rich flakes more accessible worldwide.

Each delicate shaving delivers an extraordinary taste sensation that defines many classic Japanese recipes.

Uni

Uni are delicate sea urchin gonads prized for their rich, briny flavor and creamy smooth texture in Japanese cuisine.

Harvested from spiny marine creatures, these golden-orange reproductive organs represent a luxurious seafood delicacy consumed across Europe, South America, and Asia.

Fishermen carefully extract uni from sea urchin shells, ensuring peak freshness for immediate consumption.

Japanese diners typically enjoy uni raw with a subtle lemon juice splash, highlighting its intense marine essence.

Restaurant chefs frequently serve uni atop sushi, in pasta dishes, or as a standalone appetizer.

Premium uni grades depend on color, texture, and taste complexity, with highest-quality specimens displaying vibrant orange hues.

Sophisticated palates savor uni's complex oceanic profile, which ranges from buttery to intensely salty.

Sustainable uni harvesting practices have become increasingly important to protect marine ecosystems and maintain consistent seafood quality.

Mentaiko

Mentaiko represents a spicy, marinated Alaskan pollock roe beloved in Japan and South Korea for its complex flavor profile and creamy texture.

Korean fishermen originally developed this delicacy in the 17th century, creating a unique preservation method for fish eggs that transformed simple ingredients into a remarkable seaside treat.

Japanese traders first encountered mentaiko after World War II, quickly spreading its popularity throughout their culinary landscape.

Alaska pollock, closely related to cod, provides the primary ingredient for this distinctive seafood specialty.

Traders from Hakata initially popularized mentaiko across Japan, introducing its bold, salty, and slightly spicy characteristics to wider audiences.

Traditional preparation involves carefully marinating the roe to enhance its natural flavors and create a smooth, rich consistency.

Most commonly served as a condiment or topping, mentaiko complements rice, pasta, and various other dishes.

Restaurants and home cooks prize mentaiko for its intense umami and versatile application in multiple cuisine styles.

Kamaboko

Kamaboko are traditional Japanese fish cakes crafted from pureed white seawater fish meat that transforms simple ingredients into an artful culinary staple.

Steamed on wooden boards and sliced into distinctive shapes, these colorful cakes appear in numerous Japanese dishes and celebrations.

Narutomaki represents a popular variety recognized by its iconic pink or red spiral pattern mimicking famous Naruto tidal whirlpools.

Kamaboko serves as a key component in hot soups and noodle preparations across Japan.

These fish cakes frequently accompany other dishes as a complementary ingredient.

Gifts of kamaboko are especially meaningful during osechi-ryori, traditional New Year festivities.

Wooden board steaming ensures a consistent texture and flavor profile.

Regional variations showcase unique preparation techniques that highlight local seafood traditions.

Masago

Masago are tiny, vibrant fish eggs harvested from capelin that provide a budget-friendly seafood garnish popular in Japanese cuisine.

Japanese fishermen collect these small, pale-colored eggs from male and female capelin fish swimming in cold northern waters.

Producers frequently enhance masago's natural appearance by dyeing the eggs in bright colors like red, green, yellow, or black to increase visual appeal.

Each egg measures less than 1 millimeter, creating a delicate texture when sprinkled over sushi rolls, rice dishes, or seafood platters.

Masago offers a mild, slightly sweet flavor with a subtle crunch that adds texture and visual interest to various dishes.

Professional chefs appreciate masago as an affordable alternative to more expensive fish roes like salmon ikura or flying fish tobiko.

These tiny eggs contain healthy omega-3 fatty acids and provide a protein-rich topping for multiple Japanese and international recipes.

Matsumaezuke

Matsumaezuke is a traditional Japanese pickle bursting with ocean flavors and complex umami profiles from its seafood-based ingredients.

Originating in Hokkaido, this unique condiment combines thin squid slices, konbu seaweed, herring roe, and julienned carrots in a savory marinade.

Sake, soy sauce, and mirin create a rich pickling liquid that transforms raw ingredients into a light amber-colored delicacy.

Skilled Japanese home cooks carefully slice and prepare each ingredient to ensure maximum flavor absorption.

Fishermen and coastal communities traditionally enjoy matsumaezuke as a side dish or appetizer.

Regional variations exist depending on local seafood availability and family recipes.

Restaurants and izakayas frequently serve this pickle as a complementary side to main dishes.

Salt, umami, and subtle sweetness define its memorable taste profile.

Grass Carp (Cao Yu)

Grass carp are massive freshwater fish originating in eastern Asia with distinctive torpedo-shaped bodies stretching over one meter long.

Native to rivers spanning from northern Vietnam to Siberia-China border regions, these silvery-olive fish thrive in multiple water environments like rivers, lakes, and canals.

Adult grass carp can weigh up to 88 pounds, making them impressive aquatic creatures.

Their unique spawning process involves releasing slightly buoyant eggs that drift downstream during reproduction.

Specialized feeding habits distinguish grass carp, as they primarily consume aquatic plants in their habitats.

Fishermen and food enthusiasts prize these fish for their substantial meat quality.

Biologists recognize grass carp as an important species in ecological systems.

Their adaptability has helped them spread successfully across different global water ecosystems.

Tobiko

Tobiko represents a prized Japanese seafood delicacy featuring small, crunchy fish eggs harvested from flying fish.

These brilliant orange-colored eggs provide a distinctive pop and salty marine flavor when served as a garnish or sushi topping.

Chefs frequently use tobiko to enhance visual appeal and texture in Japanese cuisine, particularly with sushi rolls and sashimi presentations.

Natural tobiko carries a bright orange hue, though skilled culinary experts can transform its color by adding ingredients like squid ink or yuzu for subtle flavor variations.

Specialized processing techniques preserve tobiko's signature crispness and oceanic taste.

Japanese seafood markets carefully select and process these tiny eggs to maintain their high quality and fresh characteristics.

Tobiko serves as a popular ingredient in multiple Japanese dishes, adding complexity and visual interest to traditional seafood preparations.

Professional sushi makers consider tobiko a premium garnish that elevates dish aesthetics and sensory experience.

Narutomaki

Narutomaki are Japanese fish cakes marked by a distinctive pink spiral design that mimics the famous Naruto whirlpools near Shikoku and Awaji Island.

Crafted from white fish surimi paste wrapped around pink-dyed fish paste, these delicate cylindrical slices are steamed until solid and then cut into thin rounds.

Ramen bowls frequently feature narutomaki as a classic topping, adding visual interest and subtle seafood flavor.

These fish cakes emerge from a careful rolling and steaming process that transforms simple fish paste into an artistic culinary element.

Japanese cuisine celebrates narutomaki for its elegant appearance and traditional preparation method.

Seafood lovers appreciate the subtle taste and aesthetic appeal of these fish cake slices.

Restaurants and home cooks alike use narutomaki to enhance the visual and flavor profile of dishes.

Generations of Japanese food traditions have preserved this unique fish cake style as a beloved ingredient.

Surimi

Surimi is a versatile Japanese seafood product crafted from minced white-fleshed fish like Alaska pollock, transformed into a smooth, odorless paste through careful processing.

Japanese fishermen developed this technique to preserve seafood and maximize protein utilization from low-value fish species.

Cryoprotectants help maintain the paste's texture during freezing, creating a neutral-tasting base for many dishes.

Food manufacturers often use surimi as a budget-friendly alternative to crab or other expensive seafood in recipes.

Modern surimi frequently appears in California rolls, seafood salads, and imitation crab meat products.

Japanese and Korean cuisines prominently feature this protein-rich ingredient in various preparations.

Restaurants worldwide now incorporate surimi into multiple culinary applications.

Seafood processors continue refining production methods to enhance surimi's quality and versatility.

Fugu

Fugu represents a dangerous Japanese delicacy of pufferfish containing lethal tetrodotoxin in its liver, ovaries, eyes, and skin.

Specially trained chefs must pass rigorous government licensing to prepare this fish safely for consumption.

Japanese restaurants serve multiple fugu dishes including sashimi, boiled chiri, rice porridge, and deep-fried preparations.

Diners seek a unique culinary experience from the fish's potential light numbing sensation.

Professional preparation ensures minimal risk of poisoning.

Strict regulations control fugu preparation nationwide.

Adventurous eaters consider this fish a prestigious challenge.

Tetrodotoxin remains concentrated in specific fish organs despite careful cooking techniques.

Kazunoko

Kazunoko are glistening golden herring roe eggs packed with cultural significance in Japanese New Year celebrations.

Japanese families treasure these briny, delicate eggs as symbols of prosperity and fertility.

Saltwater fishermen carefully harvest these elongated egg clusters from herring during winter seasons.

Skilled Japanese cooks desalt the eggs through multiple water soakings before marinating them in traditional dashi stock.

Soy sauce, kelp, and bonito flakes enhance the roe's complex maritime flavor profile.

Linguistically, kazunoko translates to "number child" in Japanese, reflecting its symbolic connection to future generations.

Each tiny egg pops with an intense briny sensation when consumed.

Elegant and meaningful, kazunoko represents a cherished culinary tradition deeply rooted in Japanese cultural practices.

Shirako

Shirako is a unique Japanese delicacy featuring cod's reproductive sacs with a creamy, silky texture that surprises seafood adventurers.

Marine fishermen carefully harvest these delicate white orbs during winter fishing seasons in Japan.

Mild and buttery, shirako offers a smooth, almost custard-like experience for culinary explorers.

Japanese restaurants often serve this rare ingredient raw or lightly grilled to preserve its subtle flavor profile.

Diners familiar with exotic seafood appreciate its soft, melt-in-your-mouth consistency.

Regional coastal communities consider shirako a prized winter ingredient with deep traditional roots.

Nutritionally, this marine delicacy provides protein and essential omega-3 fatty acids.

Sophisticated Japanese cuisine transforms these tender fish reproductive sacs into an unexpected gastronomic experience.

Hokkaido Hairy Crab

Hokkaido hairy crab (orkegani) dominates Japanese seafood cuisine with its unique spiky body and exceptionally sweet, dense meat harvested from Pacific Ocean and Sea of Japan waters.

Specialty fishermen carefully boil these crabs in saltwater to enhance their natural rich flavors, creating a delicate seafood experience.

Fishermen typically section the crab for hand-eating, starting with succulent legs and moving to fragrant, light crab roe.

Distinctive hair-covered shells distinguish these crabs from similar species like Chinese mitten crabs.

Careful preparation involves removing bitter internal organs, especially the crab heart.

Expert diners appreciate the methodical approach to consuming each section.

Ocean temperatures and specific marine environments contribute to the crab's exceptional taste profile.

Hokkaido's cold waters produce some of Japan's most sought-after seafood delicacies.

Chinese Mitten Crab (Da Zha Xie)

Chinese mitten crabs boast distinctive furry claws resembling wool mittens, setting them apart from other crab species native to eastern Asian coastal estuaries.

Males display signature fuzzy appendages that help them navigate complex marine environments from Korea to China's Fujian province.

These unique crustaceans inhabit fresh water for most of their lifecycle before migrating to saltwater breeding grounds.

Light brown to olive green shells cover their compact bodies, which can reach 10 centimeters wide.

Scientists classify them as catadromous, meaning they transition between fresh and salt water during different life stages.

Male crabs grow more prominent fur-like hair on their claws compared to females.

Environmental researchers track their movements closely due to potential invasive characteristics.

Ecological systems face challenges from their adaptable nature and rapid reproduction capabilities.

Niboshi

Niboshi are small, sun-dried sardines intensely packed with umami flavor and essential for Japanese cooking's foundational dashi stock.

Fishermen carefully boil baby sardines in saltwater before meticulously drying them under direct sunlight to concentrate their rich marine essence.

Regional variations exist between Tokyo and Osaka, with each area developing unique preservation techniques.

Sardines transform into dark brown, crispy morsels during the drying process, creating a potent ingredient for broths and seasoning.

Restaurants and home kitchens use niboshi to build deep, complex flavor profiles in traditional Japanese dishes.

Professional and home cooks select these dried fish for their powerful oceanic taste and nutritional density.

Salt and sunlight help preserve the fish while enhancing its natural maritime characteristics.

Commercial production occurs primarily in coastal Japanese regions with established fishing traditions.

Chinese Brill (Hua Ping Yu)

Chinese brill are exceptional flatfish native to Asian Pacific waters, prized for their unique single-sided eye configuration and remarkable camouflage abilities.

Swimming across temperate seas from Yellow Sea to East China Sea, these fish expertly blend into sandy and muddy seabeds to hunt smaller marine creatures.

Belonging to Scophthalmidae family, they share genetic traits with renowned flatfish like European turbot.

Their pale bottom side provides perfect underwater disguise, allowing strategic hunting of crustaceans and small fish.

Marine researchers find their adaptive biology fascinating, particularly their bottom-dwelling behaviors.

Chinese brill populations thrive in substrates ranging from soft sand to mixed gravel environments.

Species typically grow to moderate sizes, smaller than many commercial flatfish counterparts.

Scientists continue studying their ecological role in complex marine ecosystems.

Konka Saba

Konka saba is a rare Japanese delicacy featuring mackerel fermented for up to five years in Ishikawa Prefecture.

Sea salt and specialized techniques transform fresh mackerel into an intense umami-rich ingredient with deep complex flavors.

Fishermen developed this preservation method centuries ago to extend fish storage during long winters.

Microorganisms break down fish proteins during fermentation, creating a unique tangy and rich taste profile.

Local families traditionally serve konka saba in small chunks sprinkled over steamed white rice.

Small portions deliver powerful oceanic flavors that complement mild rice grains.

Sake brewers recommend pairing konka saba with junmai sake to balance its strong maritime character.

Regional culinary traditions continue preserving this specialized mackerel preparation method through generational knowledge.

Kaluga Caviar

Kaluga caviar represents premium river sturgeon eggs harvested from the Amur River basin, characterized by large, firm beads with a rich buttery flavor and colors ranging from gray to olive green.

Farm-raised sturgeons now produce most kaluga caviar due to wild population endangerment and international fishing restrictions.

Sustainable aquaculture ensures consistent quality through controlled diets and ethical practices.

Gourmet markets value kaluga for its similarities to beluga caviar, making it a sought-after delicacy.

Sophisticated consumers prize its smooth texture and complex taste profile.

Careful farming methods protect the Huso dauricus species from further decline.

Global regulations support responsible caviar production.

International buyers increasingly select traceable, environmentally conscious sources.

Nigorobuna

Nigorobunaorround crucian carp symbolizes Japan's most extreme fermented delicacy, funazushi, a preserved fish dish originating in Lake Biwa's Shiga Prefecture.

Wild goldfish native to this region undergo an intricate preservation process involving extensive salting and fermentation inside cooked rice beds.

Fishermen carefully select specific nigorobuna specimens for traditional preparation methods passed through generations.

Generations of local families have refined this preservation technique over centuries.

Lake Biwa's unique ecosystem provides ideal conditions for cultivating these special fish.

Fermentation transforms the fish into a pungent, intensely flavored delicacy.

Each funazushi preparation requires months of careful processing and monitoring.

Specialized techniques ensure the fish develops complex, deeply umami characteristics that challenge and intrigue adventurous food enthusiasts.

Kusaya

Kusaya are intensely aromatic sun-dried Japanese fish specialties originating in Kanto's Edo period.

Mackerel or flying fish undergo a complex fermentation process using kusaya-jiru, a centuries-old bacterial salt brine potentially reused for over 100 years.

Fishermen gut and clean the fish before soaking them 8 to 20 hours in this unique liquid.

Rinsing follows the soak, with fish then exposed to direct sunlight for minimum two days.

Salt preservation techniques transform the fish into a distinctive delicacy.

Traditional Japanese fishers developed this method to extend seafood storage before refrigeration.

Strong ammonia-like scents define kusaya's character, which contrasts with its surprisingly mild taste.

Regional Japanese communities continue preparing kusaya using generations-old techniques passed through family networks.

Yancheng Long Xia

Yancheng Long Xia represents a prized freshwater lobster sourced from China's Doulong River where saltwater and freshwater intersect.

Native to Procambarus Clarkii species, these lobsters thrive in unique ecological conditions that enhance their distinctive flavor profile.

Fishermen carefully harvest these crustaceans using traditional methods developed over generations.

Regional processors cook the lobsters and coat them with a signature sauce before vacuum sealing for preservation.

Each lobster undergoes meticulous preparation to maintain optimal taste and texture.

The freezing process ensures maximum freshness and extends the product's global shipping potential.

Specialized techniques protect the delicate meat from damage during transportation.

Gourmet markets across Asia prize these lobsters for their exceptional maritime characteristics.

How Do Seafood Hot Pots Differ Between Countries Like China, Japan, and Korea?

Seafood hot pots are beloved communal dishes across East Asia, but each country brings its own unique flavors, ingredients, and traditions:

• China: Chinese seafood hot pots vary widely by region but often feature a rich, spicy broth - especially in Sichuan cuisine - with ingredients like fresh fish, shellfish, tofu, mushrooms, and leafy greens.
• Japan: Japanese nabe (hot pot) focuses on delicate, umami-rich broths made from kombu (kelp) or dashi stock. Seafood hot pots like yosenabe combine fresh fish, crab, shrimp, and vegetables with minimal seasoning to highlight natural flavors.
• Korea: Korean seafood hot pots (haemul jeongol) typically feature spicy, flavorful broths infused with gochujang (fermented chili paste) and garlic. The spicy heat and communal cooking style create a vibrant, hearty dining experience.

Do Many East Asian Cuisines Prefer Serving Fish Whole Rather Than Filleted?

Yes, serving fish whole is a common practice in many East Asian cuisines, including Chinese, Japanese, and Korean, for several reasons:

• Cultural Significance: Whole fish symbolizes prosperity, completeness, and good fortune, especially during celebrations and important meals.
• Flavor and Presentation: Cooking fish whole helps retain moisture and flavor, and the intact form offers an impressive visual presentation that honors the ingredient.
• Culinary Tradition: Whole fish dishes allow diners to appreciate different textures - from tender flesh to crispy skin and delicate cheeks - enhancing the eating experience.

That said, filleted fish are also widely used depending on the dish and dining context, especially in sushi, sashimi, or stir-fries, where convenience and texture are prioritized.