The definition of seafood Most submissions agreed that the term ‘seafood’ should be defined so as to cover aquatic vertebrates and invertebrates including finfish, molluscs and crustaceans but excluding aquatic plants, reptiles and mammals. Three submissions suggested inclusion of aquatic plants within the definition, and one suggested inclusion also of aquatic reptiles and mammals, along with a suitable definition of the point at which they are considered to become seafood and thus subject to the provisions of the standard. Most submissions were in agreement that seafood taken for traditional purposes should also be excluded.
The Seafood SDC agreed that ‘seafood’ should be defined as ‘all aquatic vertebrates and aquatic invertebrates, excluding amphibians, mammals and reptiles’. This definition excludes crocodile meat, seaweed and other aquatic plants, but includes ready-to-eat seafood. The SDC also recommended that the standard should not cover indigenous or traditional fishers, unless such seafood is offered for sale.
