Better Seafood Value: Compare Edible Portions, Not Just Price per Kilo

Price per kilogram is useful only when you compare like with like. A kilogram of whole fish, a kilogram of fillets and a kilogram of shell-on prawns do not provide the same amount of ready-to-eat seafood or require the same work.

Better value starts with the meal: how many people, what else is on the plate, and whether you want to do the preparation yourself.

Write down what you are comparing

Product format	Included in the purchase weight	Extra work to consider
Whole fish	Bones and other non-fillet parts	Cleaning or portioning if not included
Fillets	The supplied fillet, sometimes skin	Bone checking and cooking
Shell-on prawns	Shell and possibly head	Peeling and disposal
Prepared meal	Several ingredients	Serving and storage rather than raw preparation

Exact yield varies. Avoid using one fixed percentage for every fish size and species. Ask the team what to expect from the specific product.

Compare the cost of your intended serving

If you buy a whole fish for a shared roast, presentation may be part of its value. If you only want neat boneless portions, a fillet may be more convenient even at a higher ticket price.

For example, compare whole snapper with snapper portions by the number of usable servings you need and the preparation you want. Read whether a listing is priced per kilogram, per piece or per pack before adding it to the basket.

The ACCC's unit-pricing guidance explains the purpose of unit comparisons. Seafood adds a practical layer: the formats themselves may differ.

Count the ingredients you already have

A raw fish dinner might need vegetables, oil, sauce and a side. A prepared bowl may include several of those components. Neither comparison is fair if you count the complete meal on one side and only the seafood ingredient on the other.

Also consider what you will use afterward. Buying a large pack for its lower unit price makes less sense if you have no safe storage plan or second meal in mind.

Use specials without letting them choose the whole meal

Check current specials, then ask whether the cut fits your intended cooking method. A bargain whole fish is not convenient if you have no suitable tray. A larger prawn is not automatically the best choice for a chopped filling.

Should I always choose the cheapest species? No. Choose the product that meets your needs with the least unnecessary cost and waste. A modest amount of a fish you enjoy can be better value than a large amount you struggle to use.

For unfamiliar names, our rohu and mullet guide shows how a cooking alternative can be discussed honestly without relabelling the fish.