Fish Labeling Laws - (another reason to hit the road)
Nomes said
06:00 PM Jun 17, 2015
I asked in a restaurant the other day, "Where is this Barramundi from?"
The reply: The other dish is from Taiwan but the dish you are asking about, the fish is from Australia. ($30)
Great chips, great Aioli, salad of no consequence, and the fish was not Australian Barra.
I wanted to know if you could tell the difference using look and smell so I contacted the Australian Fisheries Management Authority and their reply follows:
(I have deleted the signature because I think it is polite to do so, although, the heading on the email did state - Unclassified)
The Australian Fisheries Management Authority do not manage the Barramundi fishery. Barramundi is a state/territory managed fishery. Though, I can provide some information which may be assistance.
As a consumer, I dont believe you would be able to identify the difference from the look and smell of Barramundi. However, State and Federal Governments have introduced a number of measures regarding national labelling to assist the consumer in identifying seafood
In 2008 it became mandatory for all States & Territories in Australia to introduce country of origin labelling for packaged seafood. However, the food service industry (restaurants, cafes etc) are exempt from country of origin labelling; except for the Northern Territory.
Compliance with food codes is monitored by authorities in the states and territories. You do not identify in which state you reside, so I have attached links to agencies which may be able to assist you further.
Does this mean that you have to ask every restaurant and cafe or any prepared food outlet you visit, the Country of Origin for the fish?
Also, they are now hiding Basa under the name, Pacific Dory and we all should know why we don't eat that.
This city is wearing me down by having to constantly check that you are given what you are paying for and not paying for what you don't want.
Enjoy yourselves extra for me.
Cheers, Naomi
Dougwe said
08:56 PM Jun 17, 2015
Hi Naomi, I too like the old Barrumundi but very cautious where I get it from. Try to catch it myself.....from the local fish monger I will not buy imitation frozen stuff and usually only buy whole Barra. I used to get it from a Barra farm in VIC but was never the same as the real thing. Freshly caught wild Barra is my favourite but then again is it real cos I would be wild if I ended up on a hook then someones plate
It's readily available in your local supermarket if you get stuck. Thawed for your convenience they say, nice of them, NOT.
Seriously though, if it is a well respected Restaurant or Fish Monger, then you should have a better chance of getting the real thing.
Happy Barra eating and keep safe.
Bruce and Bev said
12:01 PM Jun 18, 2015
Hi Naomi. Its so, so wrong that food standards are set (and usually managed) by the food industry itself in Aust and NZ. Akin to giving a burglar a key to a bullion vault I would have thought.
Although there are some State regulations, the States leave it to Council and Shire health inspectors to enforce - so guess what - they don't get enforced! These inspectors are busy checking the conditions of new food outlets, applications for new ones and the occasional inspection of existing ones, and of course the complaints from the eating public about critters in their food, dangerous or objectionable objects (glass, sticking plasters, metal) or sickness caused by out of code food being served up
As for asking the restaurant the country of origin, you got lied to with your, not doubt, expensive meal of Basa, salad and chips, even though it was listed as Barra and you were told it was from Aust. So you are reliant on the honesty of the restaurant staff - not much hope if theyre advertising junk fish as Barra
Nomes said
05:38 PM Jun 18, 2015
Thanks Doug.
Unfortunately yes, Bev/Bruce.
Now I can't eat fish when I go out because I embarrass the company I am with because I ask.
I can't eat pork because most of it is coming from overseas and chicken well, who knows what they do with that, they wouldn't be using organic chicken that's for sure.
Leaves me with Beef, I can cook a great steak at home, why would I eat that when out?
Unfortunately none of the government organisations have our back, they only become involved if enough of us complain.
Why did I become so freaked out about food?
I have spent the last 12 months getting over Breast Cancer and to help myself I decided to change my entire diet and during my research I looked at food and nutrition found out lots of stuff I never knew.
I feel fantastic now but would like to go out sometimes and know what I am eating is local, fresh and hormone/pesticide and additive free.
Cheers,
Naomi
Baz421 said
09:28 PM Jun 18, 2015
Yes we are largely unable to either be informed of ie in restaurants or decipher Aust food standards/labelling.
After 25 years in the NT and loving Barra,,, I NEVER touch it now EXCEPT IN THE NT.
Tried in Adelaide several times and it was very watery, incipient and tasted muddy. Now all Barra fishermen know the muddy taste from upstream creeks/ flood plain runoffs etc, as opposed to salt water Barra, the shiny silver one that tastes like Barra.
I hope the labelling improves and the awareness of staff serving it, however, I'm not holding my breath. Lobbyists are flourishing in Oz at the moment and the food industry by all accounts is only trailing drug manufacturers in influence.
brickies said
10:05 PM Jun 18, 2015
The best thing to do is buy the fish from supermarket or Fish monger and cook it at home , Under Australia Laws fresh fish must be label country of origin , But cooked fish do not have to so eat at home and know what your eating and save lots of money
Desert Dweller said
05:52 AM Jun 19, 2015
There's a lot more Barramundi SOLD than is actually CAUGHT.
sandsmere said
06:36 AM Jun 19, 2015
Back in the 1970s a good mate of mine had a takeaway food shop in Noosa Heads.
They used to buy 5kg. blocks of frozen " New Zealand Schnapper ". God knows what it really was.
Anyway, in the shop the bigger pieces were sold as barra and the smaller as bream. Did it for years.
Ondabeach said
08:27 AM Jun 19, 2015
Yep, my dad had a fish and chip shop at Holland Park back in the 70's. He'd buy the big blocks of flake and cut it to shape... whiting, bream, flathead, cod.... you name it :) That was the done thing back then, but to his credit, everything was cooked to perfection. He even had regular customers that would tell him he had the best whiting they'd ever tasted lol.
Most barra is farmed these days, but it still tastes like barra, though wild caught from clean coastal estuaries is by far the best IMO. If you like and know your barra, you know if you're looking at a barra fillet, and you'll never confuse it with basa for looks or taste.
Nomes said
09:12 AM Jun 19, 2015
Fresh fish is fine, it has to state Country of Origin, but when overseas farmed Barra is passed off as Aussie Barra in restaurants and cafes, I am very concerned.
jab160 said
01:51 PM Jun 20, 2015
I can catagorily state.........75% of barra you eat, is farm fish, australia and asia origin. ( farm fish....ie, ponds in the ground ). "wild caught"...ie, silver barra, is like comparing chalk to cheese.
Your fish mongers / restauranters .....will 99% of the time, tell you their fish ( barra ) is Ozy, wild caught............( load of garbage )
Desert Dweller said
02:18 PM Jun 20, 2015
Barramundi is totally over rated give me Flathead tails anytime. Been a keen fisherman for over 50 years & still am.
Ondabeach said
02:39 PM Jun 20, 2015
DD, I reckon barra caught in muddy water tastes like soggy cardboard... but a nice silver fish caught in clean water is delicious. Having said that, I'm with you on the flathead tails... yummmo.
It just happens to be the start of flatty season in SQ, so I'll be out flicking soft plastic lures around the canals pretty soon
Sheba said
07:35 PM Jun 20, 2015
Even when catching it fresh onn Cape York, I've never thought Barra was such a good eating fish. The very best I've tasted, [about 30 years ago,] was Maori Wrasse, but you're not allowed to take them anymore.
Smaller Reef fish, Coral Trout, Barracuta, or Mullet are much better in my humble opinion.
Cheers,
Sheba.
Sheba said
07:48 PM Jun 20, 2015
Even when catching it fresh on Cape York, I've never thought Barra was such a good eating fish. The very best I've tasted, [about 30 years ago,] was Maori Wrasse, but you're not allowed to take them anymore.
Smaller Reef fish, Coral Trout, Barracuta, or Mullet are much better in my humble opinion.
Cheers,
Sheba.
jab160 said
09:23 AM Jun 21, 2015
coral trout..........now your talkin.
thread fin salmon........beautiful
Santa said
09:42 AM Jun 21, 2015
Coral Trout really is an excellent eating fish, Barra? even sal****er, take it or leave it.
PS the auto correct is getting a little carried away.
-- Edited by Santa on Sunday 21st of June 2015 09:44:30 AM
Panther said
04:41 PM Jul 2, 2015
Nomes wrote:
Now I can't eat fish when I go out because I embarrass the company I am with because I ask.....
...................... Cheers, Naomi Hi Naomi, You have EVERY RIGHT to ask questions at a food outlet. As for the company ....... bad luck for the company. How non supportive they seem, I'd keep asking and as for the company......ditch them........find new REAL friends ....and KEEP ASKING QUESTIONS .
It's your health and your life and if someone can't answer to your satisfaction, then go elsewhere.
You go girl!
Nomes said
06:21 PM Jul 2, 2015
Yes Panther, I'm planning on changing everything in my life even the curtains in my little van!
Cheers and thanks for encouragement.
The Phantom said
08:11 PM Jul 3, 2015
Nomes
Your topic title : - Fish Labeling Laws - (another reason to hit the road)
Can you enlighten me on how hitting the road is going to change the labeling laws, or am I missing something?
The Phantom
Nomes said
12:44 PM Jul 4, 2015
Sure Phantom. It is not going to change the laws, although I am involved in a public campaign to change the current laws of Country of Origin Labelling which includes restaurants and cafes declaring origin on their menus.
In Sydney everyone is so into money grabbing you don't get what you pay for. When I ask the country of origin in these establishments, I am being lied to. I do not want to eat crap seafood from other countries, I live on an island.
On the road, perhaps I can catch my own fish and I know from my previous travels that food is much better out of the city.
Stay Safe.
Naomi
The Phantom said
04:02 PM Jul 4, 2015
Ah ha.
I don't live in cities, never have, never will. Bit like living in a fish bowl to my mind. I only ever visit them when I have to.
I see your point. You better get cracking before you starve
I asked in a restaurant the other day, "Where is this Barramundi from?"
The reply: The other dish is from Taiwan but the dish you are asking about, the fish is from Australia. ($30)
Great chips, great Aioli, salad of no consequence, and the fish was not Australian Barra.
I wanted to know if you could tell the difference using look and smell so I contacted the Australian Fisheries Management Authority and their reply follows:
(I have deleted the signature because I think it is polite to do so, although, the heading on the email did state - Unclassified)
_________________________________________________________________________________________________
Good Afternoon Naomi
Thank you for your enquiry.
The Australian Fisheries Management Authority do not manage the Barramundi fishery. Barramundi is a state/territory managed fishery. Though, I can provide some information which may be assistance.
As a consumer, I dont believe you would be able to identify the difference from the look and smell of Barramundi. However, State and Federal Governments have introduced a number of measures regarding national labelling to assist the consumer in identifying seafood
In 2008 it became mandatory for all States & Territories in Australia to introduce country of origin labelling for packaged seafood. However, the food service industry (restaurants, cafes etc) are exempt from country of origin labelling; except for the Northern Territory.
Compliance with food codes is monitored by authorities in the states and territories. You do not identify in which state you reside, so I have attached links to agencies which may be able to assist you further.
NSW - http://www.foodauthority.nsw.gov.au/
NT - http://www.health.nt.gov.au/Environmental_Health/Food_Safety/index.aspx
QLD - http://www.health.qld.gov.au/foodsafety/role/population_health.asp
ACT - http://health.act.gov.au/?a=da&did=10054021
SA - http://www.health.sa.gov.au/pehs/food-index.htm
TAS - http://www.dhhs.tas.gov.au/
VIC http://www.health.vic.gov.au/foodsafety
WA - http://www.public.health.wa.gov.au/2/786/3/food_informatio.pm
I hope this information is of assistance.
Australian Fisheries Management Authority
_____________________________________________________________
Does this mean that you have to ask every restaurant and cafe or any prepared food outlet you visit, the Country of Origin for the fish?
Also, they are now hiding Basa under the name, Pacific Dory and we all should know why we don't eat that.
This city is wearing me down by having to constantly check that you are given what you are paying for and not paying for what you don't want.
Enjoy yourselves extra for me.
Cheers, Naomi
Hi Naomi, I too like the old Barrumundi but very cautious where I get it from. Try to catch it myself.....from the local fish monger
I will not buy imitation frozen stuff and usually only buy whole Barra. I used to get it from a Barra farm in VIC but was never the same as the real thing. Freshly caught wild Barra is my favourite but then again is it real cos I would be wild if I ended up on a hook then someones plate 
It's readily available in your local supermarket if you get stuck. Thawed for your convenience they say, nice of them, NOT.
Seriously though, if it is a well respected Restaurant or Fish Monger, then you should have a better chance of getting the real thing.
Happy Barra eating and keep safe.
Although there are some State regulations, the States leave it to Council and Shire health inspectors to enforce - so guess what - they don't get enforced! These inspectors are busy checking the conditions of new food outlets, applications for new ones and the occasional inspection of existing ones, and of course the complaints from the eating public about critters in their food, dangerous or objectionable objects (glass, sticking plasters, metal) or sickness caused by out of code food being served up
As for asking the restaurant the country of origin, you got lied to with your, not doubt, expensive meal of Basa, salad and chips, even though it was listed as Barra and you were told it was from Aust. So you are reliant on the honesty of the restaurant staff - not much hope if theyre advertising junk fish as Barra
Unfortunately yes, Bev/Bruce.
Now I can't eat fish when I go out because I embarrass the company I am with because I ask.
I can't eat pork because most of it is coming from overseas and chicken well, who knows what they do with that, they wouldn't be using organic chicken that's for sure.
Leaves me with Beef, I can cook a great steak at home, why would I eat that when out?
Unfortunately none of the government organisations have our back, they only become involved if enough of us complain.
Why did I become so freaked out about food?
I have spent the last 12 months getting over Breast Cancer and to help myself I decided to change my entire diet and during my research I looked at food and nutrition found out lots of stuff I never knew.
I feel fantastic now but would like to go out sometimes and know what I am eating is local, fresh and hormone/pesticide and additive free.
Cheers,
Naomi
Yes we are largely unable to either be informed of ie in restaurants or decipher Aust food standards/labelling.
After 25 years in the NT and loving Barra,,, I NEVER touch it now EXCEPT IN THE NT.
Tried in Adelaide several times and it was very watery, incipient and tasted muddy. Now all Barra fishermen know the muddy taste from upstream creeks/ flood plain runoffs etc, as opposed to salt water Barra, the shiny silver one that tastes like Barra.
I hope the labelling improves and the awareness of staff serving it, however, I'm not holding my breath. Lobbyists are flourishing in Oz at the moment and the food industry by all accounts is only trailing drug manufacturers in influence.
There's a lot more Barramundi SOLD than is actually CAUGHT.
Back in the 1970s a good mate of mine had a takeaway food shop in Noosa Heads.
They used to buy 5kg. blocks of frozen " New Zealand Schnapper ". God knows what it really was.
Anyway, in the shop the bigger pieces were sold as barra and the smaller as bream. Did it for years.
Yep, my dad had a fish and chip shop at Holland Park back in the 70's. He'd buy the big blocks of flake and cut it to shape... whiting, bream, flathead, cod.... you name it :) That was the done thing back then, but to his credit, everything was cooked to perfection. He even had regular customers that would tell him he had the best whiting they'd ever tasted lol.
Most barra is farmed these days, but it still tastes like barra, though wild caught from clean coastal estuaries is by far the best IMO. If you like and know your barra, you know if you're looking at a barra fillet, and you'll never confuse it with basa for looks or taste.
I can catagorily state.........75% of barra you eat, is farm fish, australia and asia origin. ( farm fish....ie, ponds in the ground ). "wild caught"...ie, silver barra, is like comparing chalk to cheese.
Your fish mongers / restauranters .....will 99% of the time, tell you their fish ( barra ) is Ozy, wild caught............( load of garbage )
DD, I reckon barra caught in muddy water tastes like soggy cardboard... but a nice silver fish caught in clean water is delicious. Having said that, I'm with you on the flathead tails... yummmo.
It just happens to be the start of flatty season in SQ, so I'll be out flicking soft plastic lures around the canals pretty soon
Even when catching it fresh onn Cape York, I've never thought Barra was such a good eating fish. The very best I've tasted, [about 30 years ago,] was Maori Wrasse, but you're not allowed to take them anymore.
Smaller Reef fish, Coral Trout, Barracuta, or Mullet are much better in my humble opinion.
Cheers,
Sheba.
Even when catching it fresh on Cape York, I've never thought Barra was such a good eating fish. The very best I've tasted, [about 30 years ago,] was Maori Wrasse, but you're not allowed to take them anymore.
Smaller Reef fish, Coral Trout, Barracuta, or Mullet are much better in my humble opinion.
Cheers,
Sheba.
coral trout..........now your talkin.
thread fin salmon........beautiful
Coral Trout really is an excellent eating fish, Barra? even sal****er, take it or leave it.
PS the auto correct is getting a little carried away.
-- Edited by Santa on Sunday 21st of June 2015 09:44:30 AM
Cheers and thanks for encouragement.
Nomes
Your topic title : - Fish Labeling Laws - (another reason to hit the road)
Can you enlighten me on how hitting the road is going to change the labeling laws, or am I missing something?
The Phantom
In Sydney everyone is so into money grabbing you don't get what you pay for. When I ask the country of origin in these establishments, I am being lied to. I do not want to eat crap seafood from other countries, I live on an island.
On the road, perhaps I can catch my own fish and I know from my previous travels that food is much better out of the city.
Stay Safe.
Naomi
Ah ha.
I don't live in cities, never have, never will. Bit like living in a fish bowl to my mind. I only ever visit them when I have to.
I see your point. You better get cracking before you starve
The Phantom