Bangkok is inland but fresh seafood arrives daily — the city's seafood restaurants are excellent and varied.
Thai seafood comes from the Gulf of Thailand and Andaman Sea daily; Bangkok's wholesale market (Talad Thai) supplies restaurants; freshness is generally excellent.
Pla kapong (sea bass) steamed with lime and chilli; goong pad gratiem (garlic shrimp); pla rad prik (crispy fish with three-flavour sauce); hoi malaeng phu ob (mussels with basil).
Riverside areas have the best seafood restaurants; Chinatown has excellent shophouse seafood; seafood markets like Pak Klong Talad sell live fish.
Street-level seafood 80–200 THB per dish; mid-range restaurants 300–600 THB per dish; fresh crab/lobster can be expensive — ask before ordering.
Larger seafood (crab, lobster, whole fish) is typically priced per kilo rather than per dish — always confirm the weight and total price before the kitchen starts cooking to avoid a surprise bill.
Riverside restaurants along the Chao Phraya and the seafood strip near Chinatown are the most reliable starting points for quality without needing an insider tip.