Quick answer
In Patong, most seafood restaurants display fish, prawns, crab and lobster on ice and charge by weight. Before anything goes in the pan, ask the price per kilo, watch it being weighed, and get the weight and total written down. Indicative ranges in November 2026: prawns 900–1,800 THB/kg, crab 900–1,800 THB/kg, whole fish 500–1,400 THB/kg, Phuket lobster 2,500–5,000 THB/kg.
Eating seafood by the sea is one of Patong's simple pleasures, and most meals go perfectly well. The stories of eye-watering bills nearly all come from the same gap: a diner points at something on ice without knowing what it weighs or what a kilo costs. Close that gap and you are in control.
How does pick-your-own seafood pricing work in Patong?
Restaurants along the beach road, in the side streets and at the markets set out their catch on ice, sometimes with live tanks for lobster, crab and fish. You choose a piece, staff weigh it, and you pay the per-kilo price multiplied by the weight, plus a cooking fee at some places. Rice, vegetables, drinks and sauces are charged separately.
- Prices may be listed per kilo, per 100 grams, or per piece — the difference is tenfold, so read the board carefully.
- "Market price" with no number means you must ask; never accept it unpriced.
- Some places have a minimum weight for lobster or large fish.
- Live seafood is weighed whole, including shell and water, so a 700 g crab yields far less meat.
How do you avoid a surprise seafood bill?
- Ask the price per kilo before choosing: "kilo la thao rai?" (how much per kilo?).
- Point at the specific item you want and watch it being weighed. Ask staff to shake off ice and water first.
- Ask for the weight and the total for that item, written on paper or on your phone.
- Confirm whether cooking is included or charged per dish, and whether service and VAT are added.
- Agree the cooking style for each item before it goes to the kitchen.
- Check the bill line by line against what you wrote down before paying.
If something doesn't match, stay calm and polite; ask to see the weight again. Genuine mistakes are usually fixed on the spot. If a real dispute escalates, the Tourist Police on 1155 speak English.
Other common traps and how to handle them are in the money, safety and scams guide.
What does seafood cost per kilo in Patong?
| Seafood | Price per kg (THB) | Notes |
|---|---|---|
| Tiger or white prawns | 900–1,800 | Size drives price; ask how many per kilo |
| Giant river prawns | 1,400–2,500 | Freshwater, prized for their rich heads |
| Mud crab | 1,000–1,900 | Heavy shell; meat yield is low |
| Blue swimmer crab | 800–1,500 | Sweeter, smaller, often in curries |
| Whole fish (snapper, grouper, sea bass) | 500–1,400 | Grouper sits at the top of the range |
| Squid | 500–1,000 | Grilled or fried with garlic |
| Phuket lobster (spiny lobster) | 2,500–5,000 | Often sold with a minimum weight |
| Mussels or clams | 200–500 | Commonly sold per plate instead |
| Oysters | 40–150 per piece | Imported oysters cost more |
| Cooking fee (where charged) | 100–300 per dish or kg | Ask before ordering |
What seafood is local, and when is it in season?
Phuket's catch comes from the Andaman Sea and from farms on the island's east coast and nearby Phang Nga Bay. Farmed prawns, sea bass and spiny lobster are available year-round. Wild catch depends more on the weather: from November to April, calm seas mean small boats go out daily and the choice is widest. From May to October, the southwest monsoon keeps boats in port on rough days, so supply drops, some prices rise and more seafood is brought in from elsewhere.
It is fair to ask "Local or imported?" and "Fresh or frozen?" Frozen isn't bad — it is often what keeps prices down — but it should be priced as such.
Which cooking styles should you ask for?
- Pla nueng manao: whole fish steamed with lime, garlic and chilli. Light, sharp and the best showcase for fresh fish.
- Pla tod: deep-fried whole fish, often topped with garlic, tamarind or three-flavour sauce.
- Phao: grilled over charcoal, especially good for prawns, squid and fish packed in salt.
- Pad pong karee: crab or prawns stir-fried in a mild, eggy curry sauce. A crowd-pleaser.
- Kratiam prik thai: fried with garlic and black pepper, good for squid and prawns.
- Tom yum: hot and sour soup; ask for "nam sai" (clear) or "nam khon" (creamy).
Ask for nam jim seafood, the green chilli, lime and garlic dipping sauce. It is often served free and makes plain grilled seafood sing.
Where should you eat seafood in Patong?
You'll find seafood in four kinds of places, and the price you pay depends more on the setting than on the fish.
- Beach-road restaurants with big ice displays: the most convenient and the most expensive, with prices at the top of the range and service charges common.
- Back-street Thai restaurants a block or two inland: smaller displays, menus in Thai and English, noticeably lower prices and often better cooking.
- Markets and night markets: grilled prawns, squid and fish sold by weight or by skewer, cheapest of all but with less choice and plastic-table comfort.
- Seafront terraces toward Kalim: you pay for the sunset view, so drinks and seafood cost more.
Whichever you choose, the same checks apply: price per kilo, weight in front of you, total in writing. A restaurant that is relaxed about doing that is usually one you can trust with the rest of the meal.
How can you tell if seafood is fresh?
- Fish: clear, bulging eyes, bright red gills and firm flesh that springs back when pressed.
- Prawns: shells tight and glossy, heads firmly attached and not blackening.
- Crab and lobster: alive and moving if sold live, and heavy for their size.
- Smell: fresh seafood smells of the sea, not of ammonia.
- Ice: plenty of it, with seafood sitting on top, not in a pool of warm water.
What should you know about shellfish allergies and raw seafood?
Shellfish allergy needs extra care in Thailand because shrimp paste, dried shrimp and fish sauce appear in curry pastes, dips and fried rice even when no seafood is visible. Tell staff clearly, ideally with a written note in Thai, and skip shared woks and fryers if your allergy is severe. Raw or barely cooked shellfish carries a higher risk of food poisoning in the heat; if you get vomiting with fever, or any swelling or breathing trouble after eating, seek medical help and call 1669 for an ambulance.
For the wider menu beyond seafood, see what to eat in Patong, and for cheap market seafood, the street food and night markets guide.
Frequently asked
- How do I avoid being overcharged for seafood in Patong?
- Before anything is cooked, ask the price per kilo ("kilo la thao rai?"), watch it being weighed, and ask for the weight and total to be written down. Check whether the board prices per kilo or per 100 grams, and whether cooking is included. Agree the cooking style too. Most bill disputes happen because one of those steps was skipped, not because of outright fraud.
- Can I buy seafood at the market and have it cooked?
- Often, yes. Around Banzaan Fresh Market some eateries will cook seafood you buy downstairs for a per-kilo or per-dish fee. It can work out cheaper than ordering from a restaurant display, but agree the cooking charge and styles before handing anything over. Arrangements change, so ask at the market rather than assuming the service exists on the day.
- Is it safe to eat raw oysters in Patong?
- Raw oysters carry a higher risk of food poisoning anywhere, and the tropical heat raises it. If you want them, choose a busy restaurant with oysters kept on plenty of ice, and skip them if you are pregnant, have a weak immune system or liver condition. Cooked options such as o-tao (Phuket oyster omelette) or grilled oysters give you the flavour with far less risk.