This is the first in a series of three articles by Sydney Fish Market about seafood provenance, truth-in-labelling, and the importance of buying local seafood.
It may surprise you to find out that more than 70% of the seafood consumed in Australia is imported, as our country's demand for seafood significantly outweighs its local supply.
Sydney Fish Market believes that consumers are entitled to make an informed choice when purchasing seafood products. Fortunately, country of origin labelling is mandatory for all fresh seafood retailers, allowing customers to make informed decisions about what they purchase to cook at home. Unfortunately, a gap exists in the food service sector: hospitality venues are not currently required to label the country of Origin of seafood they cook and serve.
As a result, responsible consumers who make the effort to choose Australian products, whether it be for sustainability purposes or to support local producers, are often unable to do so in a restaurant setting. As a large portion of Australians’ seafood consumption happens in restaurants and cafes, this is a significant issue.
Furthermore, given Australia’s strong seafood culture, many consumers assume that the seafood meal they are purchasing in a restaurant or cafe is Australian, when often it is not. This is evidenced by a study on which revealed that more than 50% of those surveyed assume the seafood they purchase is Australian if there is no stated country of origin.
Australian fisheries are subject to rigorous environmental and traceability standards. One only has to look at the news in a coastal town on any given day to see evidence of the Department of Primary Industries’ consistent work in enforcing these strict guidelines. Commercial fishers know that following these guidelines is crucial to the continual operation of their business, and so the vast majority follow the rules to the letter. Strong participation in , which educates fishers on environmentally sustainable fishing practices, is further proof of Australian seafood suppliers’ commitment to responsible sourcing.
This means consumers can be confident that when they purchase Australian seafood, they are purchasing seafood that has been sourced responsibly, and research has shown that many customers are willing to pay a premium for this assurance. When a species’ country of origin is not labelled, this choice is taken away from the consumer, and by extension Australian suppliers are not effectively credited for their high labour costs, commitment to quality, and the extensive work they do to reduce the environmental impact of their activities.
The push for country of origin labelling of seafood in food service has continued for many years without resolution – despite numerous senate inquiries, petitions, and research pieces strongly demonstrating consumer support for the availability of this information.
While some food service establishments have listened to consumers and implemented said labelling, adoption has been haphazard, and usually occurs only in high-end restaurants. A regulated approach is essential to ensure that labelling is thorough and consistent across the board, and accessible to consumers of all socio-economic backgrounds.
The Australian seafood industry has had an incredibly difficult few years, facing impacts from sweeping industry reforms, drought, bushfires, and COVID‐19. During this tough economic period, it is critical that Australia’s hardworking seafood producers can present and market their produce in fair competition with imported equivalents, to ensure a viable industry in years to come. Most importantly, Australian consumers deserve to be informed about where the food they are purchasing has come from, to enable them to make informed decisions and support local, should they wish to do so.
Until legislative change occurs, Sydney Fish Market encourages consumers to pay attention to where their seafood comes from. Provenance information is available back-of-house in hospitality venues, and consumers are well within their rights to ask where the seafood on the menu comes from. Continued discussion with government bodies, and pressure on hospitality venues from consumers to identify the origin of the seafood they serve, will allow us to eventually implement completely transparent seafood labelling in Australia.
Note on Sydney Fish Market's position in relation to imported seafood: Approximately 15% of seafood traded through the Sydney Fish Market auction is imported. This product is of exceptional quality as is much of the imported product available in Australia. While SFM makes it a priority to advocate for the local industry, we also acknowledge the importance of imports to the Australian market.
Many food service operations would fail or struggle to offer seafood on their menus if not for the consistency, volume, price, and quality of imported product. SFM's advocacy for country of origin labelling in hospitality is therefore not about preventing imports; it is about providing consumers with the information they need to make informed choices about the food they consume and ensuring the local industry can compete fairly.