Seafood origin is no longer information that can sit with the supplier or remain buried on packaging.
Since 1 July 2026, hospitality businesses serving seafood for immediate consumption must tell customers whether it is Australian, imported or a mixture of both. The information must be available before the customer orders, bringing menus, boards, websites and ordering platforms into the compliance process.
The rules apply to most restaurants, cafés, pubs, clubs, takeaway businesses and food trucks across Australia.
Understanding the AIM system
Seafood dishes must carry one of three indicators:
- A: Australian
- I: Imported
- M: Mixed Australian and imported seafood
Businesses can use the letter alone if a clear legend explains its meaning. They can also write the origin in full, using descriptions such as “Australian seafood”, “imported seafood” or “contains seafood of mixed origin”.
A venue using only Australian seafood can display a single statement covering its menu. The same applies if all seafood is imported. A general statement cannot be used when the menu contains both Australian and imported products.
The information must be visible wherever customers make their selection, including printed menus, specials boards, self-service kiosks, websites and third-party ordering platforms.
According to government guidance on the AIM model, businesses must also be able to substantiate the information they provide.
Start with the ingredient, not the dish
A reliable audit begins with every seafood ingredient entering the kitchen.
That includes obvious menu items such as grilled fish, prawns and oysters, but also seafood used in mixed dishes, toppings and fillings. A seafood pizza, marinara pasta or fish taco may contain products from several suppliers or countries.
Operators should create a list showing:
- The menu item
- Every seafood ingredient it contains
- The supplier and product code
- The documented origin
- The correct A, I or M label
- Every place the item appears for sale
The origin should be confirmed in writing. Acceptable evidence may include invoices, receipts, supplier emails or photographs of packaging that display the country of origin.
These records must be retained for three months after the seafood was last offered to customers. A product removed from the menu in September, for example, still requires supporting records until December.
Substitutions need a process
Temporary substitutions create one of the biggest practical risks.
If Australian prawns are replaced with an imported product, the menu’s origin statement may immediately become inaccurate. The same problem can occur when a distributor supplies an alternative product under a standing order.
The purchasing team should confirm whether the origin has changed whenever a substitute is offered. The kitchen must then notify whoever manages printed menus, boards and digital ordering channels.
Venues using frequently changing seafood may benefit from erasable boards, menu inserts or editable digital fields. What matters is that the information shown when the customer orders matches the product being served.
Train the floor team
Front-of-house staff do not need to memorise every supplier, but they should understand the AIM legend and know where to find current information.
A short pre-service briefing can cover:
- What A, I and M mean
- Which seafood dishes have recently changed
- How to answer basic customer questions
- Who to ask when the origin is unclear
- Why staff should not guess
The new requirement is a menu rule, but it begins with procurement. A clear trail from supplier record to kitchen and customer-facing menu will make compliance far easier to maintain.
For many venues, the first step is simple: list every seafood product being purchased, match it to every place it is sold and close any gaps before the next service.
