The possibility of sashimi grade pipis is being tested as the State Government supports Goolwa PipiCo to investigate the high value product opportunity.

Goolwa PipiCo will receive $25,000 under the Advanced Food Manufacturing Grants Program to test high pressure processing technology to produce luxury sashimi grade pipis.

Sashimi grade is the highest possible processed grade for seafood.

Minister for Primary Industries and Regional Development Tim Whetstone said the grant was a great opportunity for the company to develop a high value product.

“The introduction of a sashimi pipi product presents a unique menu item for restaurants and puts South Australia at the heart of a premium, sustainable seafood choice,” said Minister Whetstone.

Goolwa PipiCo hope to be able to market the luxury sashimi to key Asian markets where trial shipments are planned.

“The research being undertaken will validate a luxury, sashimi grade, extended shelf life pipi product – unlike anything else on the market,” said Roger Edwards, Goolwa PipiCo Chairperson.

“Our initial testing has shown there is significant interest from top fine dining restaurants for raw pipis.

“And if people think South Australian oysters are good, I say get onto these sashimi pipis.”

Goolwa PipiCo was formed in 2014 by a number of interested licence holders to develop a whole supply chain for the native cockle found along the Younghusband Peninsula.

They harvest 76 per cent of the total quota for the Younghusband Peninsula and process, pack, market and distribute their products to wholesalers, retailers, including major supermarkets and seafood retailers, and restaurants locally and interstate.