The notion of sustainable seafood is an ethic, a market trend and an ideal. It is also an overused, hackneyed cliché often exploited by those who want to board or, more cynically, be seen to board, the green bus.

Put simply, sustainable seafood is farmed or wild seafood, harvested without harm to its population or habitat nor to that of any other species within its ecosystem.

Adopting this noble and simple sounding concept when making purchasing decisions at the restaurant level and promoting these decisions though menu listings and communications, requires significant courage and commitment.


We proudly support Australian and New Zealand, fisheries knowing they are bound by acts of law which prohibit unsustainable practices. We benchmark many of the fisheries work with against international, their party certification bodies including:

Marine Stewardship Council 
Friend of the Sea 
Global GAP Best Aquaculture Practice programme.

  • Marine Stewardship Council
  • Friend of the Sea
  • Global Best Aquaculture Practice (GAP) programme
  • Monterey Bay Aquarium Seafood Watch program
  • Biosecurity and Biodiversity Act 1999

We also consult the following government and non-government organisation as a guide to current trends and practices

Fisheries Research and Development Corporation 
Australian Fisheries Management Authority
Seafood Services Australia
Australian Marine Conservation Society
Cleanfish Alliance

  • Fisheries and Research and Development Corporation
  • Australian Fisheries Management Authority
  • Seafood Industry Australia
  • Australian Marine Conservation Society
  • Sydney Fishmarket

Like much of the Western world, Australia lacks a rigid guide to the ethics and principles of sustainability. In the void of a simple and direct reference point for information regarding sustainability, the FISHTALES approach is to consider all aspects of a fishery, the environment in which it is situated, it’s harvesting methods and its commercial viability. The social and commercial sustainability of a fishery is as important as its environmental sustainability.

In our experience, a fishery that produces great eating seafood is also one where the catchers and growers are committed to every stage of their production process which results in innately sustainable operators.