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Angler Fishing1 July 20262 min readBy Fishing Network· AI-assisted

New Rules Force Aussie Menus to Name Their Seafood's Origin

Diners eating out in Australia can finally see whether their fish was caught locally or shipped in, after a long-sought country-of-origin labelling scheme took effect for hospitality venues.

New Rules Force Aussie Menus to Name Their Seafood's Origin

Key Takeaways

  • 1."This achievement belongs to the entire Australian seafood industry." Announced in March 2025 with a 12-month lead-in, the scheme is enforced under Australian Consumer Law by the ACCC and state regulators, and suppliers must pass origin details on to the venues they stock.
  • 2."Today is an important day for Australia's seafood industry and for Australian consumers," said Dr John Ackerman, chief executive of Seafood Industry Australia.
  • 3.This way, everyone has to be honest." And of the local catch: "We've got the best seafood in the world." For anglers who care about the state of Australian fisheries, the change rewards operators who back domestic fishers and hands consumers the information to vote with their orders.

Ordering fish at an Australian restaurant used to involve a leap of faith. As of 1 July 2026, it no longer does. A mandatory country-of-origin scheme now requires hospitality venues — from pubs and cafes to food trucks and market stalls — to state on the menu whether their seafood is Australian, imported, or a blend of both.

The system runs on three letters: (A) Australian, (I) imported, (M) mixed. Venues can add detail if they like, but the origin has to be visible before a customer orders, on whatever the venue uses — paper menu, chalkboard, digital display or delivery app. Operators selling a single origin can post one blanket statement rather than labelling each item.

The reform followed more than a decade and a half of lobbying. About 65 per cent of the seafood Australians eat is imported, according to Seafood Industry Australia, and until now nothing on a menu had to reveal it.

"Today is an important day for Australia's seafood industry and for Australian consumers," said Dr John Ackerman, chief executive of Seafood Industry Australia. "This achievement belongs to the entire Australian seafood industry."

Announced in March 2025 with a 12-month lead-in, the scheme is enforced under Australian Consumer Law by the ACCC and state regulators, and suppliers must pass origin details on to the venues they stock. Even an honest mistake can count as misleading conduct. Schools, hospitals, prisons, fundraisers and shelf-stable products like tinned tuna are exempt.

Chefs already sourcing locally see an upside. Jason Staudt, executive chef at Melbourne's Stokehouse, where 95 per cent of the seafood is Australian, called the change "a fantastic step in the right direction," adding: "Seeing 'Australian' next to a dish shouldn't just signal quality."

At the smaller end, Sydney fish-and-chip operator Jose Da Silva framed it as basic honesty. "It's good to show people where our seafood comes from," he said. "Some people lie about it. This way, everyone has to be honest." And of the local catch: "We've got the best seafood in the world."

For anglers who care about the state of Australian fisheries, the change rewards operators who back domestic fishers and hands consumers the information to vote with their orders. Whether it shifts buying habits — and how firmly it is enforced — is the next question.