Globally, one in five seafood samples is mislabelled. Imported product is the highest-risk category. The 2026 Australian labelling standard exists for a reason.
DNA tests of imported seafood — performed across the US, EU, Asia, and Australia — repeatedly find mislabelling rates of 20–40%. Cheaper species are routinely sold as more expensive ones. Imported ‘snapper’ might be tilapia. Imported ‘tuna’ might be escolar (which causes diarrhoea).
Australian commercial fisheries operate under VMS-tracked, batch-traceable systems all the way to the processor. Every Australian-caught fish has a vessel, harvest date, and processing batch. Imported supply chains often lose this chain at the customs interface.
The Information Standard 2025 makes A/I/M labelling mandatory for hospitality. If a menu doesn't show country of origin, ask. If staff can't tell you, walk.