Experience Asia's 15 Celebrated Seafood Specialties

Asia, rich in marine resources, boasts an array of unique seafood that is unparalleled.

Red Frog Crab

The Red Frog Crab, found in the Philippines, Japan, and various parts of Southeast Asia, is known for its unique frog-like appearance and elongated red body. Its meat is highly prized and memorable for anyone sampling it while exploring Asia.

Spiny Puffer Fish

Widely consumed in China and the Pacific Rim, the Spiny Puffer Fish is acclaimed for its sweet, fragrant meat, albeit being quite expensive, as observed by travelers to Asia.

Babylon snail: A coveted seafood in Asia, especially in Vietnam, China, Singapore, and Taiwan, known for its distinctive green, white, and yellow shell. The meat is highly sought after for its delicious flavor, often used in premium dishes.

Babylon snail is a luxurious seafood cherished in Asia, particularly in Vietnam, China, Singapore, and Taiwan. Its shell sports a unique blend of green, white, and yellow hues. The meat is delectable, serving as a prime ingredient in exquisite culinary creations, commanding high market prices.

Moonfish, also known as sunfish, enjoys popularity in Japan and Taiwan. This fish, notable for its unique shape, is a prime candidate for sashimi or spicy sauté dishes.

The moonfish, with its distinctive form, is a delicacy in Japan and Taiwan, favored in dishes like raw sashimi or spicy stir-fries.

Giant clam, the largest bivalve mollusk, is famous for its unique shape and is highly valued by Asian tourists. Its meat is described as having a rich, savory taste similar to clams but with a chewy, octopus-like texture.

The giant clam, known for its exceptional size and distinctive appearance, is a prized delicacy in Asia. Its meat, beloved by travelers, offers a flavor profile akin to clams with the chewy texture of octopus.

Shrimp mantis: Esteemed in Japanese cuisine, served boiled in sushi or as raw sashimi. In Vietnam, it's typically steamed with lemongrass and dipped in salt and pepper, whereas in Cantonese cooking, it's fried with garlic and chili.

In Japanese dining, mantis shrimp is boiled for sushi or sashimi. Vietnamese steam it with lemongrass for dipping in salt and pepper. Cantonese chefs fry it with garlic and hot pepper.

Swamp eel: A cherished ingredient in traditional Chinese cooking, prepared with rice wine and scallions, representing a long-standing culinary tradition.

Swamp eels are often cooked with rice wine and onions in Chinese cuisine, a testament to its longstanding culinary heritage.

Slipper lobster: Its distinctive flat shape is reminiscent of a slipper, offering a taste similar to Pacific lobster but at a more accessible price. It's a favorite among Asian tourists and readily available in Southeast Asian seafood markets.

Resembling a slipper in shape, slipper lobster offers a Pacific lobster-like flavor but is more budget-friendly. It's a popular find for Asian tourists in Southeast Asian fish markets.

Sea cucumber: Highly sought after as a 'complete tonic,' these are heavily fished and expensive. Known as 'sea leeches,' they're considered a delicacy in Malaysia, China, Japan, and Indonesia for their purported medicinal properties. Asian tourists often buy dried sea cucumbers to cook into soups or stews.

Sea cucumber is prized for its 'all-in-one tonic' reputation, leading to high demand and price. As 'sea leeches,' it's a gourmet food in Malaysia, China, Japan, and Indonesia, believed to have health benefits. Dried versions are popular among Asian tourists for preparing soups or stews.

Pop-eyed fish: This unique fish can live in water, on land, or even climb trees due to its unique body structure. It's used in various Vietnamese or Taiwanese dishes, showcasing its versatility.

The pop-eyed fish, with its unique lifestyle and body, capable of dwelling both in water and on land, and even climbing trees, is a fascinating ingredient in Vietnamese and Taiwanese cuisine.

Penis fish: Not actually a fish but a type of spoon worm, commonly found in Korean and Japanese seas. Its unique shape, true to its name, makes it a distinct entity in the marine world.

The penis fish, a misnomer for a spoon worm prevalent in Korean and Japanese marine regions, boasts a form as unique as its name suggests.

In Korea, fish is often enjoyed raw, thinly sliced and dipped in salt and sesame oil, or cooked by stir-frying with vegetables. Tourists report its texture and taste as comparably delightful to fresh oysters or clams.

Sea cucumber: A luxurious treat in Asia, particularly savored in Vietnam, China, Japan, and Indonesia, believed to have healing properties. It's often purchased dried by tourists to be softened and cooked into soups or stews.

Sea urchin: Esteemed by Asian tourists, Vietnamese cuisine transforms it into delicious dishes such as soup, sautéed with lemongrass and chili, sweet and sour, vermicelli, and porridge. In Thailand or Malaysia, its eggs are particularly cherished, mixed in sontam or salads.

Anglerfish: Recognizable by a protruding flesh piece from its head acting as bait. Despite its frightening appearance, with a rough body and jagged teeth, it's considered sweet and pleasant when prepared as sashimi by Asian tourists.

Rockfish: Noted for its ability to blend into rocky environments. This culinary delight is revered across various cuisines for its unique flavor and versatility in dishes.

Suckerfish: Esteemed for its unique method of sticking to rocks and larger sea creatures. Its culinary applications vary across cultures, showcasing its distinctive taste and texture.

The stonefish, residing in the ocean depths, secretes a slimy substance for protection, which can suffocate its predators. This unique seafood, with its chewy yet flavorful meat, is exclusively available in South Korea within Asia.

The porcupine fish, despite its numerous sharp spines, is round and charming. It's used as an ornamental fish, in traditional medicine, and its skin for salads. Its meat is popularly made into delicious tempura in Japan.

The spiny yet adorable porcupine fish, also known as pufferfish, is a popular choice for saltwater aquariums and traditional Eastern medicine. Its skin is used in salads, and its meat is fried into tasty tempura by the Japanese.

Image: ST

Source: Depplus

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Reference: Travel Guide from Mytour