Purpose: This study examined the use of home meal replacement (HMR) seafood products based on their perception levels. Methods: The participants were 430 females in the age group of 20 to 50 years who were surveyed through an online questionnaire. The survey included queries on general characteristics and the perception of seafood products for HMR. Results: The level of perception of HMR seafood products was highest for convenience, followed by premium quality, safety, and nutrition. For HP (high perception of HMR seafood products) consumers, the reasons for preferring seafood products were descending order of taste, health, and diversity. LP (low perception of HMR seafood products) consumers purchased more canned foods, soup & stews, grilled, while HP consumers purchased more canned foods, grilled foods, and soups & stews. HP consumers preferred ready-to-cook (RTC) products, while LP consumers preferred ready-to-eat (RTE) products. The results of this study revealed that there were differences in the level of use, type of product purchased, and purchase location depending on the perception level of seafood products. This study also showed that there was a difference in the use of seafood products depending on consumers’ level of perception. Conclusion: It is therefore ne...