Fresh seafood is one of Phuket's culinary strengths, sold and cooked in a few distinct settings worth knowing apart.
Seafood markets
Markets like the one at Rawai let you buy fish, prawns or crab fresh and have a nearby stall cook it to order — usually the best value way to eat seafood on the island.
Beachfront restaurants
Common along Patong and other tourist beaches — convenient and often good quality, but priced at a premium versus markets further from the main tourist strip.
Pricing by weight
Seafood is frequently priced by weight rather than a fixed plate price — always confirm the per-kilo rate and have your selection weighed in front of you before it's cooked.
What's actually local
Blue crab, prawns, squid and a range of reef fish are commonly caught in local waters; larger fish like tuna and some premium items are more often trucked in from elsewhere in Thailand — a market vendor will generally tell you honestly which is which if asked.
Cooking styles worth trying
Beyond simple grilling, look for seafood served tom yum-style (in a hot and sour broth), steamed with lime and chilli (pla neung manao), or stir-fried with Thai basil and chilli — all common preparations that go beyond the default grilled-and-salted tourist-menu version.