Episode 105

Australia's New Seafood Laws: Are They Doing More Harm Than Good?

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Australia produces some of the world's finest seafood. So why are Australians eating less of it?

Seafood industry expert and Fishtales founder John Susman joins TK and Pete to challenge how we think about seafood, from the rising cost of Australian fish to the quality of imported products and the regulations shaping restaurant menus.

With more than 40 years in the industry, John questions whether Australia's new seafood labelling requirements could create unnecessary barriers for hospitality businesses, particularly smaller operators.

There's also the growing importance of seafood traceability, Tasmania's salmon farming debate, the overlooked potential of species like mullet and sardines, and why fewer chefs are learning to prepare whole fish.

It's a conversation about quality, affordability, sustainability and what it will take to get more seafood onto Australian plates.