Is Fish Safe to Eat in Australia? A Comprehensive Guide to Seafood Safety

January 13, 2026 •

3 min read

According to the NSW Food Authority, seafood in Australia is very safe to eat, with very few foodborne illness outbreaks occurring due to strict regulations. However, some consumers have concerns about contaminants like mercury, making the question 'Is fish safe to eat in Australia?' a common one. This guide will address these concerns with expert advice.

Quick Summary

Despite Australia's strong seafood safety record, consumer concerns exist regarding contaminants like mercury and potential foodborne illnesses. This guide clarifies risks, offers consumption advice for various fish species, and details safe handling practices for both commercially purchased and recreationally caught seafood.

Key Points

Generally Safe: Commercial seafood in Australia is highly regulated and very safe to eat for the majority of the population.
Mercury Management: Mercury levels are low in most Australian fish, but consumption limits apply to larger predatory fish like shark and marlin, especially for vulnerable individuals.
Follow Local Alerts: Be cautious with recreationally caught fish, particularly from specific waterways known to have contaminants like dioxins or PFAS.
Safe Handling is Key: Proper chilling, storage, and cooking are essential to prevent foodborne illness from commercially bought or recreationally caught fish.
High-Risk Groups: Pregnant women and immune-compromised individuals should avoid raw and ready-to-eat chilled seafood due to Listeria risk.
Benefits Outweigh Risks: For most people, the health benefits of eating fish and its Omega-3s far outweigh the risks associated with contaminants when following recommended guidelines.

Understanding Australia's Seafood Safety

Australians are encouraged to enjoy fish as a healthy part of their diet, providing excellent sources of protein, vitamins, and Omega-3 fatty acids. However, safety depends on several factors, including the type of fish, its origin, and how it is handled. The good news is that Australia operates under stringent food safety regulations, with bodies like Food Standards Australia New Zealand (FSANZ) setting maximum levels for contaminants like mercury.

The Mercury Concern: Separating Fact from Fiction

Mercury is a naturally occurring element that can accumulate in fish, particularly in older, larger predatory species. Most fish sold in Australia have very low mercury levels, and the health benefits of eating fish generally outweigh the risks. However, special advice applies to vulnerable groups like pregnant women, breastfeeding women, and young children. FSANZ provides specific consumption limits for species known to be higher in mercury.

High-Mercury vs. Low-Mercury Fish

High-Mercury: Larger, predatory fish tend to have more mercury. Examples include shark (flake), billfish (swordfish/marlin), and orange roughy.
Low-Mercury: Most seafood, including smaller species and crustaceans, have low mercury levels. Examples include salmon, mackerel, canned tuna, prawns, and squid.

Contaminants Beyond Mercury

While mercury is a primary concern, other contaminants can affect fish safety, particularly in specific localised waterways.

Dioxins: Industrial pollutants like dioxins can affect waterways. For example, specific restrictions exist for seafood caught in Sydney Harbour due to elevated dioxin levels from historical pollution.
PFAS: Perfluoroalkyl and polyfluoroalkyl substances (PFAS) are manufactured chemicals that can persist in the environment. Victorian authorities have issued warnings for fish from certain waterways due to PFAS contamination.
Biotoxins: Naturally occurring biotoxins can cause issues like Ciguatera poisoning from warm-water finfish or shellfish poisoning from toxins produced by algae blooms. Recreational fishers must be aware of local warnings.

Commercial vs. Recreational Fishing Safety

There are key differences in the safety considerations for commercially purchased fish versus fish caught recreationally.


Feature	Commercially Sourced Fish	Recreationally Caught Fish
Regulation	Subject to strict national standards (Food Standards Code) and regular testing.	Dependent on local water quality and adherence to local advisories.
Sourcing	Harvested from approved, monitored waters and tracked through the supply chain.	Caught from local waterways, which may have localised contamination issues (e.g., PCBs, PFAS).
Handling	Handled, stored, and transported under temperature-controlled conditions.	Requires diligent chilling immediately after capture to prevent issues like Scombroid poisoning.
Shellfish	Bivalve molluscs (oysters, mussels) from accredited producers follow rigorous safety programs.	Should never be collected and consumed from recreational waterways due to unknown water quality.

Essential Tips for Safe Seafood Handling

Proper handling is crucial for preventing foodborne illness. Here are some key tips:

Buy from reputable retailers: Only purchase seafood from trusted sources where it is kept chilled and smells fresh.
Keep it cold: Transport seafood home in a cooler bag and store it promptly in a fridge at 5°C or below.
Avoid cross-contamination: Separate raw and cooked seafood and clean all surfaces and utensils thoroughly.
Cook thoroughly: Cooking seafood to the proper temperature (63°C for 15 seconds) is crucial to kill bacteria and parasites.
Follow advisories: For pregnant women and immune-compromised individuals, it is best to avoid raw or ready-to-eat chilled seafood.
Check local alerts: Recreational fishers must consult with local authorities for specific fishing closures and consumption advice.

Conclusion

For most Australians, eating fish is not only safe but also highly beneficial for health, providing vital nutrients like Omega-3s. The commercial seafood industry is heavily regulated, ensuring products on shelves are safe. However, awareness is key to mitigating risks associated with certain fish species (higher mercury) and specific local water contamination issues (like dioxins or PFAS in some areas). By choosing wisely, following consumption guidelines for vulnerable groups, and practicing safe handling, you can confidently include Australian fish in your diet. To stay informed about specific waterway alerts and safety standards, always consult the official guidance from health authorities like Food Standards Australia New Zealand.

Additional Resources

For detailed information on Australia's seafood safety standards, you can refer to the official document from Food Standards Australia New Zealand: Safe Seafood Australia.

Frequently Asked Questions

Yes, farmed fish in Australia, such as farmed barramundi, are generally safe and often have lower levels of contaminants like mercury compared to some wild-caught species. Farmed operations are subject to strict quality and safety controls.

Pregnant women in Australia can safely eat 2-3 serves of most types of fish per week, but they should limit larger, high-mercury species like shark and swordfish to once a fortnight, and avoid raw seafood entirely.

Many smaller fish species and most shellfish have low mercury levels. Examples include salmon, canned tuna, sardines, mackerel, prawns, squid, and octopus.

Commercially sold oysters are safe as they come from accredited, monitored waters. However, you should never collect and consume shellfish, including oysters, from unmonitored recreational waters.

Scombroid poisoning is caused by high levels of histamine in fish that have not been properly chilled after being caught. It is prevented by ensuring fish, especially species like tuna and mackerel, are chilled immediately and kept cold.

Yes, recreational fishers should be cautious and check local government alerts (e.g., from EPA Victoria or NSW Food Authority) for specific waterways, as some may have issues with pollutants like dioxins or PFAS.

For safety, only use sashimi-grade fish purchased from a reputable retailer. Ensure it is very fresh and handle it hygienically. Pregnant women and immune-compromised individuals should avoid raw seafood.