Australia’s reliance on seafood imports may be exporting problems

Despite having one of the world's largest fishing zones, Australia produces only a tiny share of the world's seafood, with new research suggesting the nation's heavy reliance on imports is shifting environmental and social costs to other countries.

Dr Andrew Chin, Senior Fisheries Researcher at James Cook University and co-author of the study, said global seafood consumption had surged over the past six decades and now provided about one-fifth of the world's yearly protein intake.

"Despite having around eight million square kilometres of fishing waters and the world's third-largest Exclusive Economic Zone, Australia ranks just 52nd in seafood production. We produce only 0.14 per cent of global seafood. By comparison, China produces 36 per cent, Indonesia seven per cent and Vietnam five per cent," Dr Chin said.

He said Australia's dependence on imported seafood, particularly lower-cost products, shifted environmental and social impacts to producing nations, where fisheries and aquaculture may operate under weaker environmental and ethical oversight.

"In many cases, this not only displaces the negative impacts but amplifies them, as production in resource-limited and poorly managed regions can be more ecologically intensive and affect a wider range of marine species, ecosystems and livelihoods," he said.

Dr Jonathan Smart, a co-author of the study said there was no single reason for Australia's reliance on imports.

"It reflects a combination of factors, including relatively low marine productivity, high operating costs for fisheries and aquaculture, significant recreational fishing pressure and regulatory constraints, all of which limit domestic production."

Rather than a single policy response, Dr. Smart said the research called for coordinated action.

"We recommend increasing investment in domestic commercial fishing and aquaculture, alongside regulatory reforms that balance sustainable production alongside economic viability for both operators and consumers."

Dr Chin also highlighted that stronger standards, labelling and certification requirements for imported seafood would help ensure products entering Australia met environmental and social benchmarks comparable with those required of local producers.

"Australia has a strong reputation as one of the world's leaders in fisheries and aquaculture management, but that brings a responsibility to ensure all seafood entering the country adheres to similar principles and standards," he said.

The researchers also called for transparent, evidence-based allocation of marine resources that balanced commercial, recreational and conservation interests.

"Achieving meaningful reform will depend on coordinated efforts by state and federal governments, together with industry, managers and consumers, to build a more sustainable and equitable seafood sector," Dr Chin said.

Link to paper here.