Responding to Ocean — What the Film Didn’t Show About Australia
Sir David Attenborough is one of the world’s most respected communicators and advocates for the natural world. His extraordinary legacy will inspire generations to better understand and protect the ocean — a mission we deeply share.
His latest documentary, Ocean, serves as a powerful reminder of the urgent need to care for our marine environments. It is true that in some parts of the world, bottom trawling practices are in urgent need of reform. The film highlights damages caused when trawling is poorly managed and depicts the lasting damage to sensitive habitats.
However, Australia is different — and proudly so.
“While we are relatively a small player on the global fishing stage, we are recognised as a leader in sustainable marine management,” said Veronica Papacosta, CEO Seafood Industry Australia. “Thanks to decades of rigorous science, strong regulation, and continual innovation, Australia has some of the healthiest ocean floors in the world.”
An international team of marine experts, led by Commonwealth Scientific and Industrial Research Organisation (CSIRO), found that Australia trawls less than 10% of its designated trawl zones — equating to less than 1.1% of our 8.2 million km² marine estate. In contrast to the alarming scenes depicted in Ocean documentary, Australian trawl fisheries are highly regulated and required to avoid sensitive habitats like reefs and seagrasses. For instance, prawn trawling is conducted only on sandy or muddy seabeds, which are far more resilient.
“Australia has mature fisheries regulations that deliver sustainable fisheries and mitigate the negative environmental consequences that can easily occur from unregulated fishing”, said Wez Norris, CEO of Australian Fisheries Management Authority. “With 30 fisheries independently certified by the Marine Stewardship Council (MSC), and a high degree of oversight by fisheries and environmental agencies, Australia has a strong track record.”
While we are proud of Australia’s performance, we acknowledge we haven’t always got it right. Government assessments have identified areas that are still recovering from past impacts. However, the transformation in Australian fishing practices over the past 30 years has been substantial. Modern gear used by the Australian seafood industry includes bycatch reduction devices that allow turtles and small fish to escape, and continued research into animal behaviour continues to refine these approaches. Turtle exclusion devices, for instance, have been mandatory in Australian prawn fisheries since the early 2000s.
The Australian seafood industry is committed to continuous improvements and sustainable practices. This includes ongoing investment in improved codes of practice to reduce impacts on threatened and endangered species, as well as continued research in animal behaviour to help avoid interactions with marine life, such as whale entanglements. Our fishers work closely with researchers to collect data and monitor species across Australian waters. The industry also supports regenerative programs aimed at restoring sensitive fish breeding habitats.
When trawling is carefully managed — as it is in Australia — (CSIRO) concludes that its impact on seabed ecosystems is minimal.
At Seafood Industry Australia, we are proud of our nation’s sustainable fishing practices. Like Sir David, we are passionate about the ocean’s power to sustain life and nourish communities — and we are committed to ensuring it thrives for generations to come. And as part of this commitment, we stand by Our Pledge: to care for our oceans, support our people, respect marine life, and continually improve our practices, so that the Australian seafood remains something we can all be proud of.
Media contact
Sarah Bakic
Seafood Industry Australia
Communications Manager
Tokyo visit strengthens a trusted trading partnership
While global trade faces uncertain times, the focus was all about reinforcing long-term trusted trading partnerships at the Australian Food and Wine Collaboration Group’s market access programs in Japan this month.
Seafood Industry Australia joined forces with Meat & Livestock Australia, Dairy Australia, Hort Innovation and Wine Australia in a series of market and trade events in Tokyo on April 9 to strengthen the partnership with one of Australia’s oldest and most trusted trading partners.
Japan is Australia’s third biggest trading partner for Australian agriculture products, and for seafood producers, Japan has played a critical role in shaping the success of Australia’s seafood sector, with its discerning consumers appreciating the quality, sustainability and provenance of Australia’s premium products.
Seafood Industry Australia Chair Catherine Sayer was in Tokyo for the Australian Food and Wine Collaboration Group’s market activation and said each event throughout the day provided the chance to uncover new opportunities for producers of premium Australian seafood.
“We had really productive discussion with the Australian Ambassador to Japan and the embassy officials on our long-term relationship with Japan and how now, more than eve,r is a great time to solidify those relationships,” Ms Sayer said.
“There was real interest from the local media at a press conference about the seafood products we were talking about – particularly Southern Bluefin Tuna and abalone.
“It was great to about able to talk about how fantastic Australian seafood is, and answer questions about sustainability, food safety and food security, which are all key issues in the Japanese market.”
Japan is the sixth high-value export market targeted by the Australian Food and Wine Collaboration Group, which has developed a series of in-market activities to build trade contacts, deepen bilateral trade relationships and increase opportunities for Australian producers.
After the meeting at the embassy, workshops showcased the quality of Australian produce to Japanese customers were held. Seafood Industry Australia’s workshop highlighted the versatility of Australian seafood to importers, food service representatives, retailers, wholesalers and restaurateurs.
“The workshop allowed us to serve Australian seafood in a style that suits Japanese cuisine,” Ms Sayer said.
Chef Osamu Norisue used innovative preparation techniques, serving Southern Bluefin Tuna sashimi style, seared and paired with traditional Japanese ingredients.
“We also had the opportunity to highlight abalone and prawns,” Ms Sayer said. “Again there were lots of questions about sustainability, and the regulatory piece around Australian fisheries, which we are confident we can answer.”
The day culminated in a networking event and the Taste the Wonders of Australia Gala Dinner. More than 120 food and trade industry representatives including CEOs of major retailers and wholesalers, importers, restaurants and food services attended the networking event, including Australia’s Ambassador to Japan, Justin Hayhurst, Agriculture Counsellor James Strachan, and Austrade’s North East Asia General Manager, Elizabeth Cox.
The guests enjoyed a night of Australia’s premium food and wine, with dishes including seared Australian Southern Bluefin Tuna, Australian prawns with avocado and cream cheese, and the feature of the night, abalone carpaccio and rock lobster, served with marinated bamboo shoots and fresh seaweed dressing.
“There was a real wow fact to the Gala Dinner,” Ms Sayer said. “This was a truly VIP event, and it had the feeling that it was a real privilege to be invited to this event.
“There was something magical in knowing that the abalone, for example, was harvested from the pristine waters of Australia.
“It’s in this setting that we were able to talk about Japan and Australia as long-standing, reliable partners and that we can ride the wave of economic changes together.”
The Australia Food and Wine Collaboration Group’s market activities in Japan follow similar export and trade development activities in Thailand, Vietnam, South Korea, Indonesia and Taiwan over the past three years, in what has become an important relationship and brand-building exercise for Team Australia.
The investment by the Australian Food and Wine Collaboration Group is supported by an Agriculture Trade and Market Access Cooperation (ATMAC) grant. The Collaboration Group’s next market focus is Malaysia later this year.
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Australia’s united food and wine team heads to Japan
The Australian Food and Wine Collaboration Group is headed to Tokyo in April as part of an ongoing effort to improve bilateral trade relations and increase export opportunities for Australia’s premium food and wine producers.
It’s the sixth target market for the Collaboration Group, which has previously focused its attention on emerging markets across Asia including Thailand, South Korea, Vietnam, Indonesia and Taiwan.
Over the past two years, the Collaboration Group, comprising of Seafood Industry Australia, along with Dairy Australia, Meat & Livestock Australia, Hort Innovation and Wine Australia, has met with more than 1,000 food, trade and government representatives, leveraging the individual sectors’ export strengths to deepen industry and government networks, advance bilateral trade and improve market access for the Australian Government.
Now the Collaboration Group is turning its attention to Japan, a highly valued trading partner and Australia’s third-largest agriculture, fisheries and forestry export market, valued at $6.3 billion in 2023-24.
For the Australian seafood industry, Japan is Australia’s second-largest export market, with the country importing about 15-20 per cent of Australia’s total seafood production annually.
Seafood Industry Australia Chair Catherine Sayer said there is rich history between Japan and Australia’s seafood industry.
“The Australian seafood industry values its longstanding and mutually beneficial partnership with Japan,” Ms Sayer said. “As one of our most significant export markets, Japan has played a critical role in shaping the success of Australia’s seafood sector, with its discerning consumers appreciating the quality, sustainability and provenance of our premium products.
“This relationship is built on shared respect for tradition. Australian seafood is harvested from some of the world’s most pristine waters, adhering to rigorous sustainability practices that align with Japan’s commitment to quality.
“Key products such as tuna and abalone have become staples in Japanese cuisine, celebrated for their superior quality and flavour. These exports not only enhance Japan’s culinary offerings but also deepen the cultural and economic ties between our two nations.”
The Australian Food and Wine Collaboration Group’s Taste the Wonders of Australia market activation will take place in Tokyo on April 9.
The events include export market roundtable discussions with industry and government contacts, food and wine workshops with local food industry representatives, and a Taste the Wonders of Australia Gala Dinner, which showcases the best of Australian food and wine to more than 100 Japanese food and trade representatives.
Dairy Australia Sustainable International Trade Senior Manager Catherine Taylor said this latest market activation is a chance to enhance what is one of Australia’s strongest trading partners.
“Japan and Australia have a long history of mutual high-value trade and now is the time to strengthen the relationships and ensure the partnership continues to thrive into the future,” said Ms Taylor, a former Australian Government Senior Trade Commissioner and Consul General to Osaka.
“Australian producers have worked hard over the years to meet Japan’s demand for quality produce, which has, in turn, helped improve our processes and our presentation and sharpened our competitive edge.
“It’s more than just a transactional relationship for both parties. In agrifood we have a highly complementary, counter-seasonal partnership and we are invested in each other’s success. Japan will always be one of the world’s largest net importers of food and Australia’s agrifood export sector needs trusted, stable partners.”
The investment by the Australian Food and Wine Collaboration Group is supported by Agriculture Trade and Market Access Cooperation (ATMAC) grants, with a $500,000 for the first four export market destinations in 2022-24, and a second grant of $600,000 to continue the program for 2025-26.
Seafood Industry Australia welcomes progress on Country-of-Origin-Labelling
Seafood Industry Australia (SIA) welcomes today’s announcement from the Albanese Government on the continued progress on mandatory Country-of-Origin Labelling (CoOL) for seafood in food service, with implementation set to begin on 1 July 2025.
“This announcement marks a significant milestone in ensuring Australian consumers have the information they need to make informed choices when dining out,” said SIA CEO Veronica Papacosta. “CoOL is a win for both consumers and industry, empowering people to choose Australian seafood when they want to.”
“Despite Australia having the world’s third-largest Exclusive Economic Zone (EEZ), a staggering 64% of the seafood we consume is imported. This highlights the importance of clear labelling so consumers can make informed choices,” said Veronica Papacosta.
Under the new regulations, restaurants, cafes, takeaways, pubs, and clubs will be required to indicate the origin of their seafood using the Australian-Imported-Mixed (AIM) model:
- A (Australian)
- I (Imported or international)
- M (Mixed origin containing both Australian and imported seafood)
SIA acknowledges the extensive consultation undertaken by the government and industry to develop a model that improves consumer transparency while minimising business impact.
“This has been a long time coming, and while today’s announcement is a positive step forward, we know there is still work to do,” Papacosta said. “Ensuring a smooth transition for food service businesses and driving consumer awareness will be critical to the success of this new legislation.”
“A strong public awareness campaign will be essential—not only to support the hospitality sector but also to encourage Australians to ask for Australian seafood,” she added.
“We thank the government for its commitment to delivering this long-awaited initiative and look forward to working together to ensure its success.”
Media contact
Sarah Bakic
Seafood Industry Australia
Communications Manager
Seafood Industry Australia welcomes national food security strategy announcement
Seafood Industry Australia (SIA) welcomes the Albanese Government’s commitment to food security, following its announcement of $3.5 million to develop a national food security strategy: Feeding Australia.
SIA has actively supported a strategic approach to food security and contributed to the 2019 Food Security Inquiry – Australian Food Story: Feeding the Nation and Beyond. SIA looks forward to working with government to implement key recommendations, including Recommendation 5 of the final report: “As part of the National Food Plan, and in conjunction with industry, develop a specific strategy for expanding the seafood sector, one which optimises the use of resources while ensuring the economic and environmental sustainability of the industry.”
SIA CEO Veronica Papacosta emphasised the urgency of addressing food security for the seafood sector.
“For the Australian seafood industry, raising awareness and planning for the future of food security cannot come soon enough,” Papacosta said.
“Currently, 64% of the seafood Australians eat is imported. Without a clear plan to invest in and protect our local fishers and aquaculture producers, particularly in regional communities, this figure will only continue to rise.”
SIA looks forward to continued collaboration with government and industry stakeholders to ensure a robust and sustainable future for Australia’s seafood sector.
Media contact
Sarah Bakic
Seafood Industry Australia
Communications Manager
Seafood Industry Australia awarded National Foundation for Australia-China Relations Grant
Seafood Industry Australia (SIA) has been awarded a grant by the National Foundation for Australia-China Relations Grant, a significant step in strengthening relationships and exchanges between Australia’s seafood industry and key stakeholders in China to catalyse future engagement.
The grant will fund a program of activities over the next three years led by SIA to deepen Australian industry knowledge and capability for risk-informed engagement with China and showcase Australia’s seafood industry excellence and sustainability credentials.
SIA CEO Veronica Papacosta said, “The Australia-China seafood trade is built on shared values of quality, sustainability, and trust. Funding from the National Foundation for Australia-China Relations allows us to further develop initiatives that facilitate knowledge exchange and maximise outcomes for Australian seafood producers from building strong, commercially significant relationships and personal connections with key networks in China.”
“The support from the National Foundation for Australia-China Relations is an investment in the long-term prosperity of the seafood industry.”
SIA looks forward to working closely with the National Foundation for Australia-China Relations and international partners to leverage the opportunities provided by the grant and ensure that Australian seafood continues to thrive on the global stage.
