Australian produce dominates the menu at Barangaroo House in Sydney — and that's just how chef Cory Campbell likes it.

"We have people coming from overseas who have heard of [Australian Barramundi] and it's something we can really showcase, because it is an icon," he said.

"People come to Australia and they go 'wow, you have such a variety of seafood', so let's showcase it."

From tomorrow, mandatory country of origin labelling will leave consumers with little doubt about what hails from our own shores and what does not.

The changes mandate that packaging labels or shop stalls must disclose where food has been made, grown and processed.

However, it won't extend to the hospitality industry — and that has some concerned.

"You should label it. You should be able to explain where it is from," Mr Campbell said.

Restaurants will be exempt from changes to country of original labelling. ( Supplied: Dietitians Association of Australia )

"It is something we should really care about, not just from the hospitality side, but from an Australian point of view."

The Seafood Industry Council of Australia is acutely aware of the gap in the market and consumer demand for Australian-sourced barramundi.

"The majority of your imported internationally sourced barramundi … it's not headed for retail markets, it's headed for food service," the council's chair-elect Veronica Papapcosta said.

"I think consumers have a right to know and they will make a discerning choice."

Under the new laws, non-priority foods — such as lollies, biscuits, soft drinks and even alcohol — also will not require country of origin labelling, after government research found consumers care less about their origins.

'Shonky' restaurants conning consumers

The Northern Territory is the only jurisdiction in Australia to make it mandatory for dining venues to declare whether seafood is imported or not, after introducing legislation 10 years ago.

The move has been linked to an increase in seafood consumption when consumers knew with certainty where the product was from.

"In the NT we're really lucky that we have good labelling laws in place," chief executive of the Northern Territory Seafood Council Katherine Winchester said.

"For the rest of the country, the diners are really up to the goodwill of the venues to put that information on the menu."

The Seafood Industry Council wants consumers to know if their barramundi is Australian caught. ( ABC Rural: Matt Brann )

It comes as wild-caught barramundi prices crash by up to 40 per cent, with some commercial fisherman considering leaving the industry.

The Australian Barramundi Farmers' Association believes consumers "deserve to know the facts".

"Two thirds of all seafood is imported into Australia, and that's a big issue, particularly in the case on barramundi," Ken Chapman said.

"If you see it on a menu, people assume it is Australian, because it is such an iconic fish … You've got no way of knowing."

Mr Chapman said significant quantities of fresh produce were consumed in the hospitality sector, and there was a need for an overhaul of the labelling laws.

"You've got some of the more shonky end of the trade saying 'you know what? We can get this cheap imported stuff and con people into thinking it's Australian'," he said.

"That's really the issue. We need truth in labelling. People want to know what they're buying."