Most Australians Eat Raw Fish, Survey Finds
Food Safety Information Council research finds about 60 percent of Australians consume raw fish or seafood ahead of Australian Food Safety Week.
Updated on Nov. 2, 2026 in Nutrition
Live Poll
Do you take extra care when buying or preparing raw fish or seafood?
The Food Safety Information Council released research on Monday showing about 60 percent of Australians consume raw fish or seafood, including sushi, sashimi and ceviche. The findings come ahead of Australian Food Safety Week, running from 7 to 14 November.
Why it matters
Raw fish can carry parasites and harmful bacteria, and common kitchen methods such as vinegar, lemon juice or salt do not reliably kill them. Pregnant women, older people and those with weaker immune systems face the greatest risk and are advised to avoid raw fish dishes.
An online survey of 1,239 Australians aged 18 and over, conducted from 26 to 31 August, found about 60 percent eat raw fish or seafood and 17 percent do so at least weekly. Of those preparing raw fish dishes, 18 percent used purchased fish, 5 percent used self-caught fish and 4 percent bought pre-made dishes via social media vendors.
The players
Food Safety Information Council
An independent national body that provides consumer education on food safety issues across Australia, and which released this survey research.
The details
The Food Safety Information Council released the research ahead of Australian Food Safety Week, which runs from 7 to 14 November. The survey found raw seafood consumption includes sushi, sashimi and ceviche, and that home preparation is common, with most people using purchased fish.
Timeline
26 to 31 August: Online survey of 1,239 Australians conducted.
Monday 2 November: Food Safety Information Council releases research.
7 to 14 November: Australian Food Safety Week runs.
Nutrition Landscape
The findings arrive during Australian Food Safety Week, an annual national campaign that highlights food handling and consumer risk. They show raw seafood remains a popular part of the Australian diet even as the campaign reminds people of the parasite and bacterial risks involved.
If you are pregnant, elderly or have a weaker immune system, avoid raw fish dishes, cold cooked prawns and cold-smoked fish. Vinegar, lemon juice and salt should not be relied on to make raw seafood safe to eat.
The takeaway
Cooking seafood thoroughly is the reliable way to reduce parasite and bacterial risk, since marinating in acid or salting does not kill them. Those in higher-risk groups should choose cooked seafood instead.
What happens next
Australian Food Safety Week runs from 7 to 14 November, when further food safety messaging is expected nationally.
Further reading
For more on how diet choices affect health, browse our Nutrition coverage.
Source note: This article includes information reported by News.
Live Poll
Do you take extra care when buying or preparing raw fish or seafood?
