Kerala is a paradise for seafood lovers, with a rich variety of seafood items imbued with unique flavours from natural spices and coconut oil. The state’s extensive coastline and abundant inland water bodies provide a wealth of seafood options, making it a key destination for seafood enthusiasts. Seafood is a major attraction in Kerala's coastal tourism spots, drawing both travellers and locals year-round with its diverse dishes and distinctive flavours.  Kerala's inshore fishing areas yield commercially important varieties such as oil sardines (mathi chala), mackerel (ayila), prawns (chemmeen), and silver bellies (mullans). Shrimp, cuttlefish, squid, and various other fish species from Kerala have established a significant global market. 

With a marine water spread of 36,000 square kilometres and 3,600 square kilometres of inland water bodies, including 44 rivers, lakes, estuaries, backwaters, canals, and fish farms, Kerala is the largest fish landing state in India. The state has a marine resource potential of up to one million tons annually. A significant portion of Kerala’s fish catch comes from Kollam, particularly Neendakara, a historic seaport on the Arabian Sea coast. Kollam is home to 24 inland fishing villages, contributing greatly to the state’s fish harvest. In central Kerala, Alappuzha - referred as the ‘Venice of the East’- also plays a major role in the state’s fish production. Kochi, known as the ‘Queen of the Arabian Sea,’ is a hub for seafood export companies. In the northern part of the state, Kasaragod, with its 80 km coastline, and Kannur, which has an 82 km coastline, offer significant potential for the fishing industry.

Kerala’s canned seafood is a favourite in markets across Southeast Asia, Western Europe, Japan, and the USA. Japan has long been the largest consumer of Kerala’s marine exports. Fresh seafood is also in high demand in countries with large Indian communities, reflecting the significant global market for Kerala's seafood. Frozen seafood products, which have a long shelf life, are highly sought after, while dried fish is valued for its extended shelf life and convenience. The rich culinary tradition of Kerala, characterised by its diverse seafood dishes, stands as a testament to the state's unique and varied food culture. Seafood in Kerala is not just a staple, it is an integral part of the local identity and culinary heritage.