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Abstract The purpose of this study is to analyze consumers' perception of luxury seafood from major fish species and to identify the attributes of luxury seafood. In this study, a survey was conducted on 420 consumers in Busan. Consumers identified king crab, lobster, and snow crab as having luxury positioning, while tuna, abalone, black sea bream, red sea bream, and yellowtail were positioned as masstige. Salmon, shrimp, oysters, toothfish, and Japanese eel appeared to have popular positioning. It was found that consumers consider the attributes of luxury seafood to include high price, scarcity, social recognition, and difficulty in access. This implies that luxury seafood must be difficult for the public to access due to their high prices, difficulty in mass production, and the need for public recognition. Additionally, the differentiated taste and high-end restaurants symbolizing consumers' social status and high level of lifestyle were considered important in luxury seafood.