Five evidence-backed reasons to read your menu carefully. Every page on this hub is sourced from peer-reviewed research, government investigations, or major journalism — the AP, FAO, FSANZ, US State Department, Greenpeace, ILO, and others.
Globally, one in five seafood samples is mislabelled. Imported product is the highest-risk category. The 2026 Australian labelling standard exists for a reason.
Many imported seafood products are produced in systems that rely on antibiotics, antifungals, and preservatives banned or restricted in Australia. Random surveillance regularly catches them at the border.
Investigations by AP, Greenpeace, the ILO, and the US State Department have repeatedly documented forced labour and modern slavery in the global seafood supply chain.
Cyanide fishing on coral reefs. Mangroves cleared for prawn ponds. Bottom trawling on unsurveyed seamounts. Choosing imported seafood often means subsidising practices Australia banned decades ago.
Imported seafood typically travels 8,000–15,000km to reach you, often by air freight — the highest-emission food transport mode in existence — and arrives weeks old.
For every imported risk, there's an Australian alternative under stricter regulation, with shorter supply chains, in cleaner waters.
Why Australian seafood →