Australian salmon is making waves across India’s upscale dining tables, as the country overtakes Norway to become India’s largest supplier of fresh and chilled salmon. The shift marks a major win for Tasmania’s seafood sector and offers a timely case study in how trade agreements can transform markets.
In 2024, Australia captured an impressive 75% of India’s fresh whole Atlantic salmon imports—up from just 25% the previous year. Norway, once the undisputed heavyweight in this space, saw its exports to India fall from 161 tonnes to 65 tonnes. Overall imports climbed by 82 tonnes, reflecting a 37.4% year-on-year growth in Indian demand.
Much of the credit lies with the Australia-India Economic Cooperation and Trade Agreement (AI-ECTA), which has helped erase price barriers. Since its ratification, tariffs on fresh, chilled and frozen salmon have fallen from 30% in 2022 to 12.9% this year. By 2028, they’ll be removed entirely.
That has given Australian producers—particularly those in Tasmania—a foothold in what’s fast becoming one of the most dynamic premium food markets globally. India’s total imported salmon value rose to A$4.5 million in 2024, with Australian exports accounting for A$3.3 million of that.
Behind the numbers is a well-organised push by Austrade. The agency has worked with major salmon producers like Tassal and Huon to build relationships with Indian importers, food processors and culinary institutions. From inviting chefs to sample Tasmanian salmon to organising events with local food associations, the groundwork has paid off.
Tassal, Australia’s largest salmon producer, was among the first to take advantage of the trade deal. Its products are now finding a home in Indian restaurants that are reshaping the country’s dining culture—places where diners are increasingly looking for clean, high-quality proteins and aren’t afraid to experiment with global flavours.
India’s growing middle class, rising health consciousness and the popularity of cooking shows like MasterChef Australia have all played a role in making premium Australian seafood more accessible—and desirable. Salmon’s soft entry was made easier by India’s own cultural affinity for fish, particularly in coastal regions like Kerala, West Bengal and Goa.
Australia’s rise in India’s seafood charts isn’t just about bulk exports. It’s a case of small family-run fisheries finding their place in international supply chains. Tasmania’s salmon industry is now edging toward the billion-dollar mark in annual exports, a sign of how local jobs and communities can thrive through strategic international engagement.
With salmon leading the way, other Australian seafood products are eyeing the Indian market. Toothfish, bluefin tuna, barramundi, lobster and oysters are all being pitched as part of a broader premium offering. The expectation is that the AI-ECTA will help smooth the way for these exports too.
The India story is far from complete. But for now, Tasmanian salmon is doing something few expected—outswimming Norway on its own turf.
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