In 1975, Australia imposed a ban on imports of fresh salmon under a quarantine regulation intended to prevent entry of imported diseases into fish stock in Australia.[1] Australia did allow imports of non-fresh salmon, including salmon that had been heat-treated by canning (see salmon cannery) or smoking, which reduces the risk of disease. In 1995, the annual value of such imports to Australia was about 52 million dollars, with almost half of these imports coming from Canada.[2] Australian salmon had an advantage in Japanese and other markets, selling for premiums up to 20 percent over other imported fresh salmon, because of Australian environmental regulations.[2]