Locked Out of Local Seafood: How Fishing Bans Are Hurting Everyday Australians

For many Australians, fresh, locally caught seafood is more than just food—it’s a way of life. From fish and chips on the beach to a family barbecue featuring freshly grilled snapper, seafood plays a vital role in our culture. But what if we told you that vast portions of our coastline are being locked away from the very people who rely on it? Under the banner of conservation and recreational fishing benefits, entire regions have quietly become Seafood Consumer Exclusion Zones—places where commercial fishers are banned, and the public is left with little choice but to pay more for imported seafood.

New South Wales: Recreational-Only Fishing Havens (ROFH) – Who Really Wins?

In 2002, New South Wales established 31 Recreational-Only Fishing Havens (ROFHs), covering about 27% of the state’s estuarine waters. The idea? Boost recreational fishing. The reality? A massive hit to the fresh seafood supply chain.

Key species like Yellowfin Bream and Snapper—once abundant in local markets—are now overwhelmingly caught by private anglers. While recreational fishers get more opportunities, what happens to the seafood-consuming public? They’re left out of the equation. With fewer commercial catches, local seafood lovers now have to pay a premium or settle for frozen imports.

Queensland: Net-Free Zones and Seasonal Lockdowns

Queensland has followed a similar pattern, pushing commercial fishers out of key areas with Net-Free Zones (NFZs) in Cairns, Mackay, and Rockhampton since 2015. More recently, the Queensland Government decided to ban gillnet fishing across the Great Barrier Reef Marine Park by 2027, adding even more barriers to fresh, local seafood.

And it doesn’t stop there. Seasonal closures on key species ensure that commercial fishers are frequently forced to stop working, which means consumers face unreliable seafood availability:

• Barramundi – Off limits from November to January during spawning season.

• Coral Reef Fin Fish – Two five-day closures every October and November.

• Spanish Mackerel – Shut down for two separate three-week closures.

• Tropical Rock Lobster – Completely off limits from October to December.

These restrictions don’t just affect commercial fishers—they affect everyone who enjoys fresh seafood but doesn’t have the time, money, or means to fish for themselves.

Victoria: Banning Local Seafood, One Bay at a Time

Victoria is taking things even further. In 2020, commercial net fishing was banned in Gippsland Lakes. By 2022, Port Phillip Bay followed suit. The official reasoning? To “enhance recreational fishing” and protect fish stocks. The real impact? Millions of kilograms of fresh, local seafood have been wiped off the market.

Now, Portland Bay has netting restrictions, the Ocean Scallop Fishery is frequently closed, and strict quotas mean even permitted catches are minimal. The seafood that once sustained local communities is disappearing—not because it’s unsustainable, but because policies have prioritised sport fishing over feeding the public.

The Forgotten Stakeholders: Everyday Seafood Lovers

There’s one group that keeps getting ignored: the seafood-consuming public.

Not everyone owns a boat. Not everyone can afford the time or money to go fishing. But everyone deserves access to fresh, sustainable, locally caught seafood. Instead, Australians are now paying more for seafood that’s:

✅ Imported – Often frozen, lower in quality, and environmentally questionable. ✅ Expensive – Prices have skyrocketed due to limited local supply. ✅ Culturally Eroded – Generations of fishing traditions and seafood-based cuisines are disappearing.

A More Balanced Approach is Needed

Australia’s fishery policies have swung too far in favour of recreational fishing, leaving seafood consumers high and dry. While sustainability is crucial, these Seafood Consumer Exclusion Zones fail to acknowledge that commercial fishers provide fresh seafood for everyone—not just those with a fishing rod.

If this trend continues, locally sourced, high-quality seafood will become a luxury item, while imported alternatives flood our markets. It’s time for policymakers to consider everyone, not just recreational fishers, and find a balanced approach that ensures fresh, affordable seafood remains accessible to all Australians.

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