Ever wondered where the seafood on our plate at your favourite restaurant actually comes from?
Thanks to new legislation rolling out across Australia, diners will soon have a clear answer.
From this month, restaurants, cafes, pubs and clubs will begin introducing country-of-origin labels for all seafood served. Under the new system, dishes will be marked with an A for Australian, I for imported, or M for mixed origin, mirroring labels already seen in supermarket seafood sections.
The change, led by Seafood Industry Australia and backed by the federal government, aims to give consumers more transparency while supporting the country’s $3 billion domestic seafood industry.
“We’ve had country-of-origin labelling in the retail cabinet since 2006,” says Seafood Industry Australia chief executive Veronica Papacosta.
“At the time, they put an exclusion on food service menus because it was assessed that it was too difficult, and that you could just ask your waiter.”
Feels a little fishy…
“We’ve done quite a bit of research over the intervening years and found that’s just not the case. It didn’t provide customers with enough transparency on where their seafood is from,” explains Veronica.
Australia imports approximately 64 per cent of the seafood it consumes. Many diners may assume they’re eating locally sourced produce, but in many cases, they’re not.
Seafood Industry Australia says the laws will help support local fishers while empowering consumers to make informed choices. For many Aussies, the preference for local seafood is already strong.
“One thing we absolutely know is that people care about Australian seafood, and they do prefer it – when they can afford it,” she says.
“It was important for us that there was transparency. When you’re competing with cheaper imports that don’t always have the same regulatory standards, you’re really on the back foot.”
While Australian beef and lamb are predominantly exported, seafood operates in a different market. The domestic seafood industry is often undercut by cheaper imports, despite Australia’s stringent sustainability standards.
“In Australia, our footprint is just 1.5 per cent of our [exclusive economic zone],” Veronica explains.
“We’re highly sustainable in the way we trawl. Our world-class scientists tell us how much seafood we should catch, and we don’t catch a kilo more. If you look at Australia’s credentials and the industry’s credentials, it’s very hard to find something similar globally.”
The new labelling will appear directly on menus, using letters like those already used for gluten-free or vegetarian indicators. For example, a dish may be labelled “SA King Prawns (A)” or “Salt and Pepper Squid (I).”
“If it’s a New Zealand mussel and an Australian prawn, it’ll have an M for mixed. That’s comprehensive enough to ensure transparency and to start a conversation,” says Veronica.
While the legislation is now registered, it will not be enforced until 1 July 2026, giving venues a 12-month transition period to update menus – both printed and digital – and re-evaluate supply chains.
The changes will apply to restaurants, pubs, clubs, and hotels, but not to hospitals, prisons, or other institutional settings.
The labelling reforms were an election commitment from the Albanese government in 2022. Since then, the federal government has worked with state counterparts to ensure the legislation is practical and enforceable.
Seafood Industry Australia played a key role in pushing the reform forward.
“We were the frontline champions, but this has been an industry push for a very long time,” adds Veronica.
“There was absolute alignment in what needed to happen, and we’re really happy to deliver it.”
Ultimately, the hope is that the labels will inform diners and spark broader awareness about the state of the seafood industry and the role consumers can play.
“We have such sustainable, abundant prawn fisheries in Australia, but they are really struggling to compete with imported products,” says Veronica.
“This isn’t just about what’s on the plate. It’s about understanding the bigger picture and supporting local fishers.”
So next time you’re dining out, check the menu to see where your fish is coming from. It might help you make a more informed decision and help support the local fishing industry.
WHAT: Seafood labelling laws across hospitality venues
WHEN: From July 1
For the Seafood Industry Australia website, click here.
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