HOME — JOURNAL — Seafood origin labelling
TIPS 2026.10.09 ・ For restaurant and cafe owners

From July 2026, the seafood on your menu needs a country of origin label.

This one is for everyone running a food business in Australia. From 1 July 2026, you need to show your customers whether the seafood you serve is Australian, imported or mixed. If you haven't sorted it yet, don't worry. What you need to do is simple, and I've made a Canva template you can use as is. In this article I've pulled together just the parts you need, as clearly as I can.

WHEN From 1 July 2026 Labelling is required from this date.
WHO Businesses serving food Restaurants, cafes, takeaways and more.
WHAT Origin as A / I / M Show the origin clearly on your menu.
Source: based on the Australian Government's business.gov.au page "Labelling seafood in your hospitality business", rewritten in plain language by Tenth Of October.
WHAT'S CHANGING The short version

This rule is called Country of Origin Labelling, and it is part of the Australian Consumer Law. All it asks is that customers can tell where the seafood comes from before they order. The idea is to let people choose Australian seafood if that's what they want.

01 ・ METHOD

There are three ways to label your menu.

Just pick the one that suits your business. The rule is that labels must be in English, clear and accurate.

A Australian Australian seafood
I Imported Imported seafood
M Mixed Mixed (Australian + imported)
Option 1 A single letter (A / I / M)

The easiest option. Add (A) (I) (M) after the dish name, and put a key somewhere on the menu (A = Australian, and so on). For mixed dishes, you can also mark each ingredient separately with (A) and (I).

Option 2 Write it in words (Australian / imported / mixed)

Use words instead of letters. With this option you don't need a key. You can add the word after the dish name or work it into the name itself (for example, Grilled Australian barramundi).

Option 3 One statement for the whole venue

If your seafood is all Australian or all imported, you don't need to label each dish. One sign in one place, such as "All our seafood is Australian", is enough. Note: you can't use this option if you serve a mix of Australian and imported seafood.

02 ・ EXAMPLE

Here's how it looks on a menu.

This example uses Option 1 (A / I / M), together with the key at the bottom.

SEAFOOD
Grilled barramundi (A)
Steamed NZ mussels, garlic & white wine (I)
Pad thai with prawns & squid (M)
Pad thai with prawns (A) and squid (I)
(A) Australian ・ (I) imported ・ (M) mixed
03 ・ SCOPE

Which dishes need a label, and which don't?

It applies to dishes that your menu name or description presents as seafood dishes. Seafood that only plays a supporting role is not covered.

✓ Label required
  • Fish and eel
  • Crustaceans such as prawns, crab and lobster
  • Molluscs such as oysters, mussels and scallops
  • Other aquatic animals such as sea urchin and sea cucumber
  • Caviar and fish roe (such as salmon roe)
Note: saltwater or freshwater, it doesn't matter. Dishes whose name tells you they are seafood, like fish & chips or salt and pepper squid, are covered.
— No label needed
  • Dishes not presented as seafood (for example, a pizza with a few anchovies)
  • Liquids and powders (fish sauce, dashi stock, prawn oil and so on)
  • Shelf-stable processed products (canned tuna, katsuobushi (dried bonito flakes), shrimp paste)
  • Food served at charity or fundraising events
  • Food served more than 24 hours after it is ordered (such as pre-booked set menus)
Note: if you're unsure, check with the consumer protection agency in your state.
04 ・ STICKERS

If your supply suddenly changes, a sticker will do.

"We normally use Australian squid, but this week it's imported..." When that happens, you don't need to reprint your menu. Just put an (I) sticker over the original label, or put up a sign at the counter saying something like "Due to supply, our ___ is imported this week" (just remember to update your online menu). Keep the labels in the same bracketed style as your menu: (A) (I) (M).

(A) (I) (M) (A) (I) (M)
Cut along the dotted lines
FREE TEMPLATE (A) / (I) / (M) sticker sheet

A layout you print onto sticker paper and cut along the dotted lines. It uses the same bracketed (A) (I) (M) style as your menu. Keep it handy as a quick fix for when your supply changes.

05 ・ CHECKLIST

That's all you need to do.

Work through the list from the top and you're ready.

01
Check whether you have dishes that are covered Dishes presented as seafood and served within 24 hours of ordering.
02
Confirm the origin with your suppliers Check invoices, delivery dockets and packaging for the origin. If it isn't clear, ask for it in writing (suppliers are required to answer in writing).
03
Choose one labelling option A/I/M, words, or one statement for the whole venue.
04
Update printed menus, signs and online menus Don't forget takeaway menus and delivery apps. Keep it clear and in English.
05
Have stickers ready for supply changes Print the template above and you're covered.
06
Brief your staff So they can explain what the labels mean to customers.
07
Keep origin records for 3 months For 3 months from the last day you served the dish. Invoices or photos are fine. Show them if asked.

This article is a plain-language summary, for hospitality business owners, of the Australian Government page "Labelling seafood in your hospitality business" on business.gov.au. For the official rules and the latest information, always check the official site and the original page. For advice on your own situation, contact the consumer protection agency in your state.

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