Context; Seafood is a nutritious source of protein. However, seafood production can have perverse environmental impacts. Seafood sustainability differs depending on species, origin, and production/fishing method. Australian consumers seeking sustainable seafood rely on independent sustainability guides and detailed labels at point of sale. Aims; We aimed to determine consumer accessibility to sustainable seafood products in Southeast Queensland, Australia. Methods; We assessed the sustainability of 52,447 seafood products from 2,110 restaurants, supermarkets, and takeaway shops. Key results; We determined the sustainability of 36% of products according to Australia’s Good Fish Guide. Of these, 4.9% were classified as sustainable, 4.1% as ‘Eat Less’, and 27% as ‘Say No’. Australian farmed barramundi was the most common sustainable product and farmed Australian Atlantic salmon the most common ‘Say No’ product. We could not assess 64% of products because of a lack of information (16%) or the product was not included in the Good Fish Guide (48%). Conclusions; Inadequate labelling of species, origin and/or production/fishing method reduces the accessibility of sustainable seafood in Southeast Queensland, Australia. Implications; Improving labelling, especially origin information at point of sale is critical for changing consumer behaviour, which represents a significant hurdle to improving the sustainability of the seafood industry.