House of Assembly Fifty-Third Parliament, Second Session (53-2) 53 2 Parliament of South Australia House of Assembly published Question Time Pipi Fishery Pipi Fishery Mr PICTON House of Assembly Kaurna Pipi Fishery Mr PICTON (Kaurna) (15:02): My question is to the Minister for Agriculture, Food and Fisheries. Minister, can you inform the house about changes to the pipi fishery for 2015-16? The Hon. L.W.K. BIGNELL House of Assembly Mawson Minister for Agriculture Minister for Forests Minister for Tourism Minister for Recreation and Sport Minister for Racing Pipi Fishery The Hon. L.W.K. BIGNELL (Mawson—Minister for Agriculture, Food and Fisheries, Minister for Forests, Minister for Tourism, Minister for Recreation and Sport, Minister for Racing) (15:02): I thank the member for Kaurna for the question. The 2014-15 Lakes and Coorong pipi season, which finished on 31 May, was a huge success. Some of you would be more familiar with pipis as Goolwa cockles. According to the latest scientific advice from the South Australian Research and Development Institute (SARDI), the number of pipis has increased by nearly 20 per cent over the past year and the status of the resource has been classified as sustainable. In light of this, the total allowable commercial catch for the 2015-16 season will be increased by 50 tonnes, from 450 tonnes to 500 tonnes, in accordance with the harvest strategy. The fishery is one of only two fisheries in South Australia to obtain the prestigious independent sustainability accreditation from the Marine Stewardship Council, and I congratulate all of those in the fishery for the great work they have done. In September last year, the member for Hammond, the member for Finniss and I were down at the Goolwa Pipi Company's business to look at their new modified atmosphere packaging plant. It is a terrific development that is really going to add value to the produce that we have here, and it fits in line with one of the government's key priorities of providing premium food and wine from our clean environment and exporting it to the world. The more we can improve the packaging (this gives the cockles or pipis a longer shelf life), the more accessible that is for restaurants. I know that Attica, which is one of the top Australian restaurants year after year, serves up the Goolwa and Coorong pipis, and many other great restaurants do as well.