Australia mandates seafood country-of-origin labelling in restaurants from July 1, 2026
Consensus Summary
Starting July 1, 2026, Australia has mandated that all hospitality venues, including restaurants, pubs, and takeaways, must label seafood as Australian (A), imported (I), or mixed (M) on menus. This move, pushed by Seafood Industry Australia, aims to provide consumers with transparency about where their seafood comes from, as 64% of seafood consumed in Australia is imported. The new rules apply broadly but exclude shelf-stable products, incidental seafood inclusions, and food served more than 24 hours after ordering, as well as schools, hospitals, and prisons. While the law is seen as a positive step by industry groups like SIA, critics argue it lacks detail, such as sustainability information or state-specific origins, and may not significantly influence consumer behavior. Enforcement will be handled by state regulators, with potential fines up to $2.5 million for individuals and $50 million for businesses. Some businesses, like McDonald’s, have already complied, while others face challenges in updating menus and supply chain documentation. The broader goal is to support local seafood industries, though the impact on pricing and consumer choices remains uncertain.
✓ Verified by 2+ sources
Key details reported by multiple sources:
- The new law requires restaurants, cafes, pubs, clubs, takeaways, and food trucks to label seafood as Australian (A), imported (I), or mixed (M) on menus starting July 1, 2026.
- About 64% of seafood consumed in Australia is imported, according to Seafood Industry Australia (SIA).
- The labelling system is called 'Country of Origin Labelling' (COOL) or 'Aim' (A, I, M), and applies to businesses selling seafood for immediate consumption.
- Exemptions include shelf-stable seafood (e.g., canned tuna, fish sauce), incidental inclusions (e.g., anchovies in Caesar salad), and food served more than 24 hours after ordering (e.g., catering).
- Schools, hospitals, prisons, and one-off charity events are exempt from the new labelling rules.
- Seafood Industry Australia (SIA) lobbied for the law to provide consumers with greater transparency and choice.
- The legislation requires businesses to keep records of seafood origin for three months and train staff on the new rules.
- Penalties for non-compliance in NSW include fines of up to $2.5 million for individuals and $50 million or 30% of annual turnover for businesses.
- Retail seafood outlets have been required to provide country-of-origin information since 2016.
Points of Difference
Details reported by only one source:
- John Ackerman, SIA CEO, stated the law is not about denigrating imports but providing consumer choice.
- McDonald’s has already updated its Uber Eats menus to include 'Filet-O-Fish (contains imported seafood)'.
- Australian Venue Co runs over 200 pubs and plans to monitor guest feedback to avoid unnecessary price increases.
- Christo Christophidis of Ripponlea Food and Wine in Melbourne noted Australian prawns add $5 to a $42 dish, increasing cost of goods to 38% of the selling price.
- John Susman, a Sydney seafood consultant, criticized the law as a 'dangerous distraction' and argued it doesn’t celebrate Australian seafood.
- Muhammad Hanif, chef at Viet Hoa Oyster Bar & Kitchen, said most customers don’t care about the symbols and won’t understand them.
- David Loh of a Sydney seafood business noted imported seafood can be premium, such as Chinese pipis and razor clams from Ireland.
- The ACCC stated enforcement will be handled by state/territory regulators, with proportionate responses to breaches.
- Phil and Penny Dean of Sea Salt Fish and Chips in Coffs Harbour have promoted local seafood for years and see this as a 'chance to shine' for Australian seafood.
- Victorian fisherman Simon Boag said customers often receive imported fish instead of what they order, such as basa instead of snapper.
- Joe De Belen, a former restaurant owner and seafood exporter, claimed 85-90% of barramundi served in restaurants is imported, with Australian barramundi being bigger and fatter.
- The Australian Marine Conservation Society warned that threatened shark species are sometimes labelled as 'flake' in fish and chips.
- Peta Morton of AMCS said only knowing the country of origin is insufficient for consumers to make sustainable choices, advocating for standard fish names and state/territory details.
- John Hart, chair of Restaurant & Catering Australia, said gaps in the supply chain make enforcement difficult due to missing origin declarations on imports.
- Julie Petty, SIA general manager, said the labelling aligns restaurants with retail seafood packaging and provides informed choice for consumers.
- Juan Carlos Negrete, chef at Maiz in Sydney, adjusted the menu to highlight Australian seafood despite its higher cost, calling it a 'good excuse to make menu changes'.
- Kim Riskas of the Australian Marine Conservation Society said the new labels are a 'good first step' but insufficient, as they don’t provide details on fishing practices or sustainability.
- Federal Minister Tim Ayres described Australian seafood as 'great quality, safe, environmentally friendly' and said the changes support local fishing communities.
- Fisheries Minister Julie Collins said diners had 'floundered' without this information, using the phrase 'we’re reeling this in' to describe the new rules.
Where the reporting differs
Details that conflict, or appear in only some outlets:
- The SMH states the new rules apply to food trucks and market stalls, while the Guardian specifies that food trucks are included but does not explicitly mention market stalls in the same way.
- The ABC claims 85-90% of barramundi served in restaurants is imported, while the SMH does not provide a specific percentage but suggests a significant portion is imported without a precise figure.
- The SMH mentions that some businesses, like McDonald’s, have already updated their menus, while the Guardian implies many businesses were unaware of the changes until recently, prompting a rush to comply.
- The ABC states that the new labelling will stop venues substituting imported fish for Australian product, while the SMH notes that some businesses, like Viet Hoa Oyster Bar & Kitchen, believe customers won’t care about the labels.
Source Articles
Sushi menus everywhere will soon look different. Here’s what you need to know
From McDonald’s to hatted sashimi counters, seafood served in restaurants requires new labelling from July.
'Chance to shine' for Australian seafood under new labelling laws
New labelling laws for hospitality venues serving seafood should help diners know exactly what they are eating.
What’s the catch? Menus across Australia to show seafood’s country of origin
From 1 July, restaurants need to tell customers whether their fish and seafood was caught in Australia or overseas Get our breaking news email , free app or daily news podcast From 1 July, diners across the country will see a small but notable change on menus. The federal government has made it mandatory for hospitality venues to designate a seafood product’s country of origin: “A” for Australian, “I” for imported and “M” for mixed. Continue reading...