01-07-2025
Aussie diners to spot new menu detail as major change to seafood rules gets rolled out
From today, diners in Australia could start to notice a significant change to their menus, with new regulations being being rolled out in pubs, restaurants, fast-food outlets, and take-away shops. Under the consumer law overhaul, hospitality venues will begin clearly stating whether their seafood is local or imported using a new system.
Chefs and managers have been given notice that they have until July 1 in 2026 to comply with this federal government change, but patrons are likely to begin seeing updated menus in the coming weeks.
Dubbed the 'AIM' labelling method, 'A' will indicate seafood is from Australia while 'I' will denote that it's been imported. When dishes like a marinara or paella contain a mix of local and foreign fish, you'll see an 'M'.
Country of origin labelling was brought in for supermarkets and other retailers in 2006, but an exclusion was applied for the hospitality industry. However the industry's peak domestic body, Seafood Industry Australia, has been campaigning for the 'loophole' to be closed after a study it conducted found just 30 per cent of waiters were able to explain to diners where the seafood they were serving was from.
Seafood Industry Australia's CEO Veronica Papacosta told Yahoo News the change will allow diners to 'know what they're eating', giving them the ability to 'make a choice'.
'Seafood is a unique protein. If you think about beef and chicken, you don't have to think – it's always Australian. But in Australia, 64 per cent of the seafood we're eating is imported,' she said.
'That issue is not well-understood by the community. People think they're eating Australian – it could be called Barramundi, but it's imported.'
The domestic seafood market has a value of at least $3.7 billion, and commercial fishing and aquaculture employ around 17,000 people.
Although Australia is girt by sea, buying imported fish is cheaper because wages are often lower overseas and regulations aren't as strict.
'We're not against imports necessarily, because we know there's an economic reality for some families. With a mid-week Thai curry, you don't necessarily need a high-end Australian prawn,' Papacosta said.
'But until we remove this exclusion and fix this loophole, we just don't think people have the transparency and the information they need to make a decision.'
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Under the plan, restaurants must reveal if their seafood is imported or Australian before customers make a purchase. The information can be provided on menu boards, printed or online menus, or a separate sign.
They can use either single letters through the AIM method, provide detailed information about where which specific item is from, or a business statement like "We only serve Australian seafood" or "We serve mixed seafood".
The rules will not apply to canteens, schools, prisons, hospitals or medical institutions.
Because consumer laws are being updated to provide more transparency, there has been a flood of discussion on social media, with many diners calling for a second critical update to be made to menus. They'd like to see a clear indication as to whether their fish is wild-caught or farmed.
Related: Farmed salmon called into question - so is it safe to eat?
Looking internationally, both methods can have issues when it comes to the environment. When fisheries aren't correctly managed, fish stocks can become depleted, and controversial harvesting methods like bottom trawling can destroy fragile ecosystems.
The Seafood Industry Association supports both wild catch and aquaculture, and its CEO argues both are 'held to the highest standard'. Asked whether she'd back a change that would see the farming method disclosed, she said discussions about the production method would likely naturally develop between staff and customers.
'Once we start having conversations about Australian seafood, and the incredibly high standard of Australian aquaculture is better understood, I think that's a natural progression,' she said.
The Marine Stewardship Council (MSC), which is responsible for the famous blue sustainability tick, said knowing where seafood comes from is "at the heart of responsible seafood consumption".
At least 35 per cent of Australian wild-caught fish is now accredited under its scheme. MSC program director for Oceania Anne Gabriel said its program helped ensure sustainable fishing practices, the protection of marine ecosystems, and the sustainability of livelihoods.
"Our latest consumer research shows that 91 per cent of Australians are concerned about ocean health, with overfishing ranking among their top concerns. Three in four believe we must consume only sustainable seafood to protect the ocean, and more than half are willing to pay more for certified options," she told Yahoo.
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