Australian consumers often pay a hidden, double cost for assurances that their seafood is sustainable. This redundancy exists because the government’s legal mandate and supermarkets/larger businesses commercial needs require two distinct forms of audit. See our blog ‘Consumers Being Double Dipped on Sustainability’.

Yes—more than two-thirds of seafood consumed is imported. Many high-value Australian products are exported, while we rely on imports for most of our consumption. This highlights a crucial traceability gap, especially whilst FSANZ have not mandated the Australian Fish Name Standard AS5300 or synchronised this to the Harmonised System Code, and a major flaw in Australia’s food security.

Research shows that eating fish rich in Omega-3s (Sardines, Mackerel, Atlantic Salmon, Rainbow Trout, etc) twice a week can reduce your risk of cardiovascular death by 36%. The benefits significantly outweigh the risks for most people. Ask your doctor or nutritionist.

Yes. Government-certified commercial shellfish harvesting areas are rigorously monitored and closed if needed. For finfish, most commercial fishing occurs in unaffected areas, and professional checks ensure a safe, quality product reaches the consumer. However, please be very wary of eating any recreational catch. See During South Australia’s Fishing Bans Due to Harmful Algal Blooms (HABs) – SCA and Navigating South Australia’s Toxic Algal Bloom: A Guide for Seafood Consumers – SCA.