When we talk about climate change, our minds often jump to rising sea levels, extreme weather, or polar bears. But one of the lesser-known impacts is happening right on our plates—specifically, in our seafood. As ocean temperatures shift and ecosystems react, the flavour, texture, and even availability of some of our favourite seafood is being transformed. If you’ve ever thought, “This salmon doesn’t taste the way it used to,” you might not be imagining it.

Here’s how climate change is subtly (and sometimes not so subtly) changing the taste of your seafood—and what you can do about it.

Warmer waters, different flavours

Seafood flavour is directly tied to the environment the animal grows in. Fish and shellfish that develop in cooler, nutrient-rich waters tend to have firmer flesh and more complex, briny flavours. As waters warm, fish grow faster, but they often develop softer textures and milder flavours as a result. This is especially noticeable in species like salmon and prawns, where taste and texture are key selling points.

Migration shifts mean new neighbours

As temperatures rise, many fish species are migrating to cooler regions. This isn’t just about where you can find them—it’s also about what they eat along the way. Diet changes, especially for filter feeders like oysters and mussels, directly affect their flavour. For example, Australian oysters have shown variations in brininess and texture depending on shifts in local plankton populations, which are influenced by warming seas.

Ocean acidification is altering shellfish

Higher levels of carbon dioxide in the atmosphere lead to more CO₂ being absorbed by the ocean, making it more acidic. This acidification makes it harder for shellfish like scallops, oysters, and crabs to build strong shells—but it also affects the internal quality. Some studies suggest that more acidic waters can alter taste compounds in shellfish, leading to a slightly metallic or bland flavour in some cases.

Changing food chains = changing taste

Fish like barramundi, snapper, and mackerel rely on a stable marine food chain. With warming oceans, plankton blooms and prey species are changing, sometimes becoming less nutritious or abundant. When a fish’s diet changes, so does its flavour. Think of it like grass-fed vs grain-fed beef—the quality of what they eat directly shapes the taste.

More stress, less taste

Just like humans, fish under stress aren’t at their best. Rapid changes in water temperature, pollution, and habitat loss all stress marine animals. This can lead to lower fat content and altered texture—two major components of seafood quality. Farmed seafood can also be affected, though controlled environments help mitigate this.

So, what can you do as a consumer?

First, stay informed. Choosing seasonal, local seafood can help reduce the environmental footprint of your dinner plate and give you a better-tasting product. Second, support responsible producers. At Seafood Factory Outlet, we work hard to source from trusted Australian fisheries and aquaculture farms that prioritise sustainability and quality.

And finally—try something new. As the ocean changes, so too does what’s on offer. Be open to different species and cooking styles that highlight the best of what the sea currently has to offer.

Visit Seafood Factory Outlet

Looking for seafood that’s fresh, sustainable, and full of flavour? Come visit us at 41 Clapham Rd, Regents Park NSW 2143, Australia, or shop online at www.seafoodfactoryoutlet.com.au to explore our wide selection of high-quality Australian seafood.