Rethink your scraps
You’ve grilled the fillet, enjoyed the prawns, and tossed the shells and trimmings in the bin. But what if we told you some of the most flavourful—and nutrient-dense—parts of your seafood are the very ones you’re discarding? From prawn heads to fish bones, there’s a world of untapped potential in your seafood scraps. Reducing waste isn’t just eco-friendly; it’s also delicious.
Why seafood waste matters
Australia throws out thousands of tonnes of edible seafood every year. That includes not only leftovers but also bones, shells, skins, and heads that could be used for cooking or repurposed into nutrient-rich ingredients. Learning how to use these “scraps” can reduce household food waste, save money, and elevate your cooking game.
Plus, using the whole fish is a big tick in the box for sustainable seafood practices. It’s a philosophy embraced by chefs and home cooks alike: respect the catch, use every part, waste nothing.
The parts you shouldn’t be tossing
Prawn shells and heads
Instead of binning them, simmer prawn heads and shells into a rich, briny stock. It’s a flavour bomb you can use for risottos, paella, or seafood soups. Bonus: they’re packed with minerals and natural umami.
Fish bones
Fish frames (the bones left after filleting) are ideal for making light but deeply savoury fish stock. Snapper, barramundi, or flathead frames work especially well. You can freeze the stock in cubes for easy use later.
Fish skin
Crispy fish skin is a chef’s secret snack. Lightly salt and pan-fry it until golden for a crunchy topper to salads or grain bowls. It’s high in collagen, which supports skin health.
Squid and cuttlefish tentacles
Often removed and thrown away, these tender parts are delicious when grilled or fried. They soak up marinades beautifully and bring great texture to your plate.
How to make use of seafood scraps at home
- Make stock: Boil prawn shells or fish frames with garlic, onion, celery, and herbs for 30–45 minutes. Strain and freeze in portions.
- Crisp it up: Save salmon or snapper skin and cook it like bacon—crispy and satisfying.
- Freeze scraps for later: Keep a container in your freezer for accumulating seafood offcuts until you’re ready to make broth or snacks.
- Add shells to compost: If you’re not cooking with them, prawn shells can enrich your compost heap instead of heading to landfill.
A more sustainable seafood mindset
Cooking with every part of your seafood doesn’t require special training—just a bit of curiosity and intention. It honours the whole catch, reduces waste, and connects you to more traditional, thoughtful ways of cooking. Many cultures around the world already embrace this zero-waste seafood philosophy, and Australia is catching up fast.
At Seafood Factory Outlet, we’re all about helping customers get the most out of every purchase. Our team can even help you choose fish that comes with the frame, head, or skin if you want to try whole-fish cooking at home.
Visit Seafood Factory Outlet
For sustainably sourced seafood—including whole fish, prawn packs, and everything in between—visit us at 41 Clapham Rd, Regents Park NSW 2143, Australia, or explore our range online at www.seafoodfactoryoutlet.com.au.
