Leslie Massey
Australia has over 5,000 species of fish, yet Australians only eat a fraction of these. Seafood consumption is on the rise in Australia, with the aquaculture sector experiencing steady growth. The seafood industry in Australia is internationally recognised for its sustainability practices, and its produce is enjoyed both nationally and across the world. However, there is an ongoing issue of seafood waste and under-utilisation, with two-thirds of the fish Australians eat being wasted.
| Characteristics | Values |
|---|---|
| Seafood consumption in Australia | Increasing |
| Australia's aquaculture sector GVP in 2020-21 | $1.73 billion |
| Australia's aquaculture sector GVP growth in 2020-21 | 9% |
| Australia's fishery and aquaculture GVP in 2020-21 | $3.09 billion |
| Australia's wild-catch species GVP in 2020-21 | $1.4 billion |
| Number of fish species in Australia | Over 5,000 |
| Proportion of fish eaten in Australia out of the total number of species | A fraction |
| Seafood waste in Australia | Two-thirds of the fish eaten |
| Seafood industry in Australia | Growing |
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What You'll Learn
Australia's seafood consumption is increasing
Australia's aquaculture sector has been broadening the composition of species produced, with a growing emphasis on prawns and finfish varieties such as barramundi and kingfish. The country's seafood industry is committed to sustainability, meeting and exceeding regulatory requirements. This focus on sustainability has earned the admiration of other countries, with Australia's processes and standards serving as a model for sustainable seafood practices globally.
Despite this positive trend, there is a notable discrepancy between the vast array of fish species in Australian waters and the limited variety consumed by Australians. With over 5,000 species of fish, Australia has a diverse aquatic ecosystem. However, Australians consume only a fraction of these species, leading to issues of seafood waste and under-utilisation. It is estimated that two-thirds of the fish Australians eat is wasted, as the recovery rate for seafood is significantly lower than that of other meat industries.
To address this issue, there have been calls for chefs to lead the way in promoting the use of more overlooked fish species. By utilising more of the fish and serving lesser-known species, chefs can influence home cooks and end consumers, potentially increasing the national fishing catch and reducing the need for imports. Australia's seafood industry is recognised for its high quality, ease of cooking, and nutritional value, making it a popular choice domestically and internationally. As the industry continues to grow and evolve, a focus on sustainability and responsible consumption will be key to ensuring the long-term viability of Australia's seafood sector.
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The aquaculture sector is growing
Australia's aquaculture sector is the country's fastest-growing primary industry, accounting for 34% of the total gross value of seafood production. The sector has been expanding over the last two decades, with a 9% growth in the sector's Gross Value of Production (GVP) in 2020-21, reaching $1.73 billion. This growth is attributed to the expanding Atlantic Salmon industry in Tasmania and Queensland's prawn production.
The aquaculture industry in Australia is largely based in regional areas and has a significant positive impact on regional development. It is projected that the industry's contribution to seafood production will increase from 60% in 2023-24 to 64% by 2028-29. The real value of aquaculture is expected to reach $2.21 billion by 2028-29, with production increases across various species, particularly salmonids.
The growth of the aquaculture sector in Australia is driven by the increasing consumer demand for seafood, which has risen significantly over the last three decades. Domestic production currently falls short of meeting this demand, and aquaculture has the potential to expand to fulfil both domestic and international requirements. The Australian Government has recognised this potential and developed the Australian Government Aquaculture Statement, outlining its support for a sustainable aquaculture industry.
The aquaculture industry in Australia is diverse, with over forty species commercially produced. The top five aquaculture species groups, in terms of production value, are salmonids, tuna, oysters, prawns, and barramundi. Other species include abalone, freshwater and brackish water finfish, mussels, marine sponges, seaweed, and sea cucumbers. The industry provides fresh, high-quality, sustainable seafood and meets regulatory requirements, setting international benchmarks.
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Seafood waste and underutilisation
Seafood consumption in Australia has been on the rise, with consumers increasingly supporting local seafood producers. This trend has been beneficial for the country's aquaculture sector, which has experienced steady growth and contributed significantly to the overall fisheries production. The aquaculture sector in Australia has been setting international benchmarks by providing fresh, high-quality, and sustainable seafood while adhering to stringent regulatory requirements.
However, waste and underutilisation remain significant concerns in the seafood industry. Australia has implemented various measures to address these issues and protect its marine environment from pollution and the impact of human activities. The Environment Protection (Sea Dumping) Act 1981, often referred to as the Sea Dumping Act, plays a crucial role in this regard. This Act regulates the dumping of waste at sea and the creation of artificial reefs in Australian waters, ensuring that any waste disposal has minimal environmental impact.
The Sea Dumping Act is aligned with Australia's international obligations under the London Protocol, an amendment to the Convention on the Prevention of Marine Pollution by Dumping of Wastes and Other Matter 1972 (the London Convention). The London Protocol, which Australia adopted in 2000, prohibits all dumping except for specific substances listed in Annex 1, such as bulky items made of iron, steel, or concrete, and only in isolated communities with limited disposal options. Australia reports annually to the International Maritime Organisation on all permitted sea dumping activities, demonstrating its commitment to transparency and environmental protection.
Despite these efforts to minimise waste disposal in the ocean, there are still challenges within the seafood industry regarding underutilisation and waste. One approach to mitigate these issues is by promoting "local" seafood. By emphasising locally sourced seafood, fishers can tap into a previously underutilised market, as seen in the successful example of Australian wild-caught Barramundi in Queensland. This strategy not only boosts the local economy but also aligns with consumer preferences, as studies suggest that freshness and sustainability are key attributes that influence purchasing decisions.
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Seafood sustainability
Seafood is an important part of the Australian diet, with the country's aquaculture sector experiencing growth and an increase in seafood consumption. This growth is attributed to the expanding Atlantic Salmon industry in Tasmania and Queensland's prawn production. As Australia's seafood industry continues to thrive, it's crucial to prioritize sustainability to protect the long-term health of marine ecosystems and species populations.
Sustainable seafood refers to seafood that is harvested or farmed in ways that balance meeting current demands with preserving ecosystems and enabling species reproduction for future generations. Well-managed wild-capture fisheries and environmentally responsible marine aquaculture are key to achieving sustainability. This involves implementing measures to prevent overfishing and adhering to robust environmental standards.
In the United States, sustainable seafood practices are enforced through regional fishery management councils that develop science-based fishery management plans. These plans consider social, economic, and environmental outcomes. The U.S. is recognized as a global leader in sustainable seafood due to its stringent and transparent environmental regulations.
Australia's aquaculture sector is also committed to sustainability by providing fresh, high-quality, sustainable seafood while meeting and exceeding regulatory requirements. The growth of the aquaculture industry in Australia has contributed to the overall increase in fisheries production, showcasing the country's ability to balance economic growth with sustainable practices.
To combat unsustainable practices, such as IUU (Illegal, Unreported, and Unregulated) fishing, global partnerships are crucial. By working together, countries can uphold legitimate fishing operations and maintain consumer confidence in the sustainability of their seafood choices. Australia's ongoing success in sustainable seafood practices contributes to a healthier planet and ensures the continued availability of seafood as a nutritious and environmentally efficient source of protein.
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Australian seafood is internationally recognised
Australia's seafood industry is internationally recognised for its sustainability practices, high quality, and nutritional value. With an annual production of $3.09 billion in 2020-21, the industry sustains the Australian economy and provides sustainable seafood to the world.
The industry's sustainability practices are exemplary, with companies like EP Seafoods leading the way in mussel farming and production. EP Seafoods has invested in innovative technology, such as a wet holding facility, a cooling system, and a high-pressure scrubber, to maintain the freshness and quality of their mussels while reducing waste. Their commitment to sustainability has earned them recognition from the International Seafood Sustainability organisation, with their Kinkawooka brand being accredited as a "Friend of the Sea."
Australia's seafood industry is also known for its high-quality products. The country's pristine oceanic waters provide the perfect environment for cultivating species such as blue mussels, barramundi, and snapper. The industry's focus on sustainable harvesting and natural practices ensures that the seafood is not only delicious but also nutritious and safe to consume. The "Great Australian Seafood, Easy As" campaign by Seafood Industry Australia (SIA) promotes the ease of cooking and enjoying Australian seafood, highlighting its versatility and health benefits.
Additionally, the industry has made strides in reducing waste and utilising under-represented species. Chefs and seafood providores, such as Umar Nguyen, are advocating for the use of more diverse fish species and promoting the utilisation of all parts of the fish. This movement not only reduces waste but also increases the variety of seafood options available to consumers.
Overall, Australian seafood is internationally recognised for its sustainability, quality, and nutritional value. The industry's commitment to innovation, environmental practices, and high standards sets it apart on the global stage, contributing to its reputation for providing fresh, delicious, and sustainable seafood to the world.
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Frequently asked questions
Seafood is a popular dish in Australia, with the country's aquaculture sector experiencing steady growth. The country has over 5000 species of fish, but Australians only eat a fraction of these.
Popular seafood in Australia includes fish like barramundi and kingfish, as well as prawns, mussels, and lobster.
Yes, Australia's seafood industry is known for its sustainability practices. The country has set international benchmarks by providing fresh, high-quality, sustainable seafood while meeting and exceeding regulatory requirements.
Australian seafood is not only delicious but also packed with vitamins and minerals. It is also easy to cook and good for the planet.
Australians can increase their seafood consumption by exploring different species of fish and being more adventurous in their choices. Chefs and seafood brands also have a role to play in promoting under-utilised species and reducing waste.
