Here's the one simple trick seniors use to save hundreds on seafood

Standing in the seafood aisle, you might have felt completely overwhelmed by rows of fish with labels that seemed like a foreign language.

Words like 'Product of Australia,' 'sustainably sourced,' and unfamiliar logos can make choosing seafood feel like decoding a puzzle.

With prices climbing, knowing how to get the best value for your money has never been more important.

Understanding what those labels really mean

Australia has some of the strictest independently certified standards for seafood in the world, including MSC (Marine Stewardship Council), BAP (Best Aquaculture Practices), and ASC (Aquaculture Stewardship Council), which represent best practices for wild-caught and farmed seafood.

Dan Richards, CEO of Northern Territory's Humpty Doo Barramundi Farm, explained that 'sustainably' and 'responsibly' sourced were often used interchangeably, but the key was looking for independent certification rather than just trusting the company’s claim.

When packaging displayed 'Product of Australia,' it meant the seafood came from Australian farms and all processing occurred locally.

Australian aquaculture operations had to meet strict standards covering environmental impact, worker conditions, and community effects, including limits on water quality, disease prevention, and restrictions on antibiotic use.

Imported seafood with labels such as 'Product of Thailand' or 'Product of Vietnam' might be safe to eat, but there was no guarantee it met the same environmental and social standards.

Certifications worth looking for

Shoppers were encouraged to look for the blue MSC logo for wild-caught fish or the green ASC label for farmed seafood, as these indicated certified sustainable fisheries or responsible farms.

Some products carried industry-specific certifications such as the Australian Barramundi Farmers Association sustainability scheme, and QR codes often provided links to more information about fishing or farming methods.

How to spot fresh, quality seafood

Richards advised that selecting seafood required more than just reading labels.

For barramundi, he suggested looking for bright silver skin with glistening pink to white flesh, which should never smell 'fishy' but rather like salt water.

For prawns, black legs or heads indicated they had been sitting too long, and freezer-burn was a sign to avoid frozen prawns.

Vacuum-sealed portions were often fresher than seafood displayed on ice and clearly showed use-by dates.

Making your seafood dollar stretch

Fresh seafood lasted two to three days in the fridge, provided it was kept below 4 degrees Celsius during transport.

Richards recommended investing in a small cold brick for shopping bags, particularly in warmer months.

Frozen seafood could be just as delicious and nutritious as fresh, and often cost significantly less.

Fresh seafood not used within a couple of days could also be frozen at home to extend its shelf life, allowing shoppers to take advantage of bulk specials.

Red flags and warning signs

Although fish was generally low-risk, ageing seafood developed a distinct 'fishy' smell that signalled it was time to move on.

Understanding these quality indicators helped shoppers waste less money and choose seafood that would taste good at home.

Supporting Australian producers while saving money

Australian fishing and aquaculture industries primarily used MSC and ASC certification as proof of sustainability, with both considered 'gold standards' in media coverage.

Australian seafood could cost more upfront, but independent verification guaranteed quality and supported local communities.

Proper storage techniques also extended shelf life and improved value per meal.

Choosing Australian seafood with recognised certifications not only delivered tastier products but ensured environmental and social standards were maintained for future generations.

Your next supermarket seafood shop

Armed with these insights, trips to the seafood section became less stressful.

Look for Australian certification logos, trust your senses for freshness, embrace frozen options, and keep everything properly chilled.

Whether planning a special dinner or adding more healthy protein to weekly meals, these tips helped shoppers make confident, cost-effective choices.

Have you ever walked past the seafood aisle unsure what to pick—and then been pleasantly surprised by what you discovered?