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Serious seafood
It’s been a big year for seafood, with farmed Tasmanian salmon floated in parliament, an algal bloom affecting the industry off South Australia, and the countdown on to mandatory country-of-origin labelling on menus from July 2026. In the wake of this turbulence, sustainability, traceability and ethical sourcing has become a big consideration for restaurants, fish and chip shops and home cooks.
“Nowadays, people know the impacts that things like…
