Members of the public are being enlisted to eat raw fish in the latest move to help improve Port Lincoln's lucrative tuna exports.
The untrained panel of 56 has been tasting sashimi from fish treated with various vitamins aimed at extending the tuna's shelf life.
Project leader Dr Phillip Thomas says it will help determine which treatments to the farmed fish are most effective.
Dr. Thomas says the Japanese prefer sashimi with plenty of fat. “The problem we have is as soon as you start making fish fattier they also tend to go off more quickly, so what we're trying to do is get a balance between having a nice fatty fish and one that has a shelf life that's extended for as long as possible,†he said.