Consumers Dive Into Seafood Prep

Consumers’ comfort level with at-home seafood preparation is increasing, creating new market opportunities for seafood products.

Consumers are getting more comfortable with at-home seafood preparation. More than one in four seafood eaters (41%) cook it at home more often, and nearly half (49%) say they are very confident about seafood preparation, according to a 2025 report from FMI, The Food Industry Association. And that translates into new market opportunities, including a focus on more exotic species of seafood.

Moreover, the percentage of frequent seafood consumers who eat seafood two or more times weekly has grown from 25% to 32% since the pandemic. And the future looks promising for seafood companies. Gen Z and millennial consumers already account for more than half of heavy seafood eaters. Most of the seafood consumed is prepared and eaten at home (57%), while 26% is consumed at a restaurant and 17% is takeout, per FMI. Shrimp heads the list of most consumed seafood in the United States, according to the National Fisheries Institute, followed, in descending order, by salmon, canned tuna, tilapia, pangasius, Alaskan pollock, cod, catfish, crab, and oysters.

Some less familiar species are also grabbing attention. The Better Fish brand offers frozen barramundi, which it bills as “the sustainable sea bass,” in varieties including Simply Skinless Fillets, Crispy Fish Tenders, and Tuscan Herb Butter.

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