Australians ordering seafood at restaurants, cafés, pubs, clubs and takeaway outlets will now be able to see where their seafood comes from under new country-of-origin labelling laws that came into effect on 1 July 2026.
The new national rules require hospitality businesses serving ready-to-eat seafood to clearly indicate whether the seafood is Australian (A), Imported (I) or Mixed origin (M). The information must be displayed where customers make purchasing decisions, including on printed menus, menu boards and online ordering platforms. The changes apply to dine-in meals, takeaway orders and food deliveries.
The reform is designed to provide consumers with greater transparency while supporting Australia's seafood industry. Until now, country-of-origin labelling was generally required for seafood sold in supermarkets and retail stores but not for seafood served in hospitality venues. As a result, many diners had little way of knowing whether they were eating locally caught seafood or imported products.
Industry groups have welcomed the changes, saying they will help Australian seafood producers compete more fairly. According to Seafood Industry Australia, around 64 per cent of seafood consumed in Australia is imported, making it difficult for consumers who want to support local fishing industries to identify Australian products. The new labels are expected to encourage more businesses to promote locally sourced seafood.
Seafood retailers have also expressed support. Phil and Penny Dean, owners of Sea Salt Fish and Chips in Coffs Harbour, told ABC News they have long promoted locally caught seafood and believe the mandatory labels give Australian seafood "its chance to shine." They say customers are increasingly interested in knowing where their food comes from and are often willing to try lesser-known local species when provided with information about their origin.
However, not everyone believes the reforms go far enough. The Australian Marine Conservation Society argues that while country-of-origin labels improve transparency, they do not provide enough information for consumers to make informed sustainability choices. The organisation would like menus to include the fish species, the Australian state or overseas country of origin, and details about whether the seafood was wild-caught or farmed.
Some hospitality operators have also raised concerns about implementation. Restaurant & Catering Australia says businesses may face difficulties where suppliers do not consistently provide origin information, particularly for imported seafood. Even so, many restaurants have already updated menus and signage to comply with the new requirements before the deadline.
The rules apply broadly across the hospitality industry, including restaurants, cafés, pubs, clubs, food trucks and takeaway outlets. Some exemptions exist for institutions such as schools, hospitals and prisons, as well as certain shelf-stable seafood products. Businesses are also required to keep records supporting their country-of-origin claims in case regulators request evidence.
Supporters say the new system empowers consumers to make more informed purchasing decisions while strengthening Australia's seafood sector by making locally sourced products easier to identify. The reform represents one of the most significant changes to seafood labelling in Australia's hospitality industry in recent years.
