FAQ

The SCA is a registered Australian charity advocating for safe, sustainable, quality and affordable seafood. We work to provide consumers with reliable information, champion best practices, and ensure a trustworthy traceability and labelling system for seafood in Australia enabling consumers to responsibly source, quality seafood for affordable prices. SCA will engage globally as there is so much to be learned and partnerships to be formed.

The organisation was established from a concept by Hon Prof Roy Palmer but the idea had to be turned into a workable entity and for that SCA is eternally grateful for the enormous assistance and guidance from Mill Oakley (assisted with the incorporation and charity registration process, including applying for Ministerial approval to use the word “Consumer”) and Rosemallow Technologies (for all IT support including the website).

The organisation has firm roots in Australia with all governance and finance controlled by the Board, and they are assisted, as and when required, by an international Advisory Council (global experts covering a myriad of skills, knowledge and experience). SCA is entirely independent from industry, government, etc. but to achieve its aims it will regularly collaborate with both.

Australia has strict regulations for seafood safety managed by Food Standards Australia New Zealand (FSANZ) and enforced by state/territory authorities. The same rules/regulations are in place whether it is Australian or Imported products. Only source seafood from reputable suppliers (SCA is creating a retail standard). If unsure ask questions of your supplier to ensure that what you are purchasing is true to name, origin and harvest process. As a consumer you must acknowledge that it is your duty to manage the purchase from store until the time you eat it. (see Seafood Safety – SCA).

Certification means the product meets specific, verified standards for sustainability, quality, or safety, ideally audited by independent bodies. However, there are many different labels—SCA believes this area of activity is currently adding costs, likely without benefits, so is investigating processes towards a clear, single Australian standard so consumers can buy with confidence and without confusion of a ‘1000 labels.

Currently, hundreds of seafood certifications and eco-labels exist worldwide, each with different criteria. While some are robust, others can cause confusion and added costs. SCA advocates for “One Standard, One Label” just as we stand for “One Name, One Fish” for Australia to simplify choices and support both consumers and all harvesters, producers and processors.

Some international certifications have strong standards, but differences across regions can lead to inconsistent outcomes. SCA believes Australian consumers should be able to trust a locally developed, government-endorsed standard tailored for our ecosystems and supply chains, and we will commence activities regarding that.

In Australia, the Environment Protection and Biodiversity Conservation Act 1999 (EPBC Act) confirm the sustainability of Australian seafood by requiring all export fisheries to undergo environmental assessment and approval against strict ecological criteria before they can export product. This process ensures that fisheries are managed sustainably, minimize impacts on non-target species and habitats, and operate within scientifically established environmental limits. Approval decisions and fishery reports are transparently published by the Australian Government Department of Climate Change, Energy, the Environment and Water.

(Reference: https://www.dcceew.gov.au/environment/marine/fisheries/assessment )

Like many things in Australia, the government has focus on exports tending to ignore the Australian consumer. SCA’s certification initiatives will be based on the best available science, environmental protection, and transparent reporting, to make “sustainable” choices easy to identify at the point of purchase.

Australia has some of the world’s highest safety, biosecurity and sustainability standards. Imported seafood can also be high quality but is not available ‘fresh’ as much as Australian seafood. Australian seafood destined for the domestic market is not tested as much as imported product.

Seafood from different sources tastes different because factors like the species’ diet, the environment (such as water temperature and salinity), and local minerals all influence taste and texture. These variables create unique flavor profiles even within the same type of seafood from different regions. Where and how it’s grown or harvested, freshness, and handling all play a role.

Check for clear labelling, country of origin, and use-by dates. Fresh seafood should be properly chilled, free of off-odours, and handled hygienically see Seafood Safety – SCA. Do not forget to play your part!

SCA values consumer/stakeholder input! You can complete our online surveys, submit feedback through our website, or join community forums/social media and events.

We’re committed to transparency and ongoing dialogue with all consumers and stakeholders. Look out for the next survey.

Regularly visit our website for educational resources, news/blogs, events, and ways to support or volunteer with SCA.