Why farmed mussels are the greenest, most sustainable food

Mussels in the sea

We’re at an important juncture in history, where the population is growing but all eyes are on sustainability. To feed the predicted 10 billion people by 2050, as a society we need to focus on food production that won’t harm the environment.

And there’s no better example than farmed mussels. With recent attention on the aquaculture industry, it’s important for us all to understand just how sustainable mussel farming is.

Unlike other farmed aquaculture (salmon or shrimp, for example), which require food to live and, therefore, produce a great deal of waste, mussels are natural filter-feeders. They feed off the algae and plankton, acting as the ocean’s filter system to keep the ecosystem in balance.

Two fishermen on the boat, harvesting mussels

Mussels, an under-the-radar product

At Eyre Peninsula Seafoods, everything we do is centred around sustainability. Our mussels are environmentally benign because we catch our wild ‘spat’ when it naturally settles on the water, and we farm it through to harvest.

This way, there aren’t too many in one ‘paddock’. Because mussels eat what mother nature dishes up in the water, there’s no need to add fertiliser or any food.

This is why eating farmed mussels is a greener option. Our process requires minimal intervention and therefore, it’s an extremely ethical, natural source of food. We take something that’s naturally abundant in the water and is a high source of omega-3 proteins – which offers a sustainable alternative to salmon and tuna.

Mussels are, by default, sustainable. Given aquaculture is the fastest food production industry in the world, it’s our responsibility to make sure we grow the right way.

Mussels, as well as oysters and clams, have the most minimal effect and the lightest ecological impact on the environment. It might even come as a surprise that you’ll get more protein and iron from mussels than a fillet of steak… without the damage to the finite amount of land we have. Farmed mussels are a sustainable, organic food choice for all to enjoy and it won’t cost your ethics.

Freshly harvested mussels

From paddock to plate, our mussels are certified organic, at every step

Our entire process from catch to harvest meets the National Association for Sustainable Agriculture, Australia’s (NASAA’s) organic and biodynamic standard. We all live in this region and pledge to protect where we call home. This means using biodegradable materials such as cotton in our mussel farms. The cotton naturally disintegrates into the water, without a trace of harmful particles.

Our Eyre Peninsula Seafoods team also works closely with other fishing associations to keep the water around Port Lincoln clean. Every quarter, you’ll find us on the beach, removing plastic, fishing rope and rubbish. We take the philosophy of ‘we’re guests’ of the ocean and should always take care of it. Always.

A word on the taste of our mussels, because it’s the best part

And we haven’t even touched on the taste. The multitude of flavours… the creamy texture and contrasting sweetness… just one mussel transports you to the pristine waters of South Australia’s Port Lincoln, home to the native blue mussels that thrive all year round.

Mussels tick all the boxes – they’re sustainable, ethical, healthy, delicious and homegrown in an Australian region that’s as untouched as it gets.

The next time you’re shopping, look out for our premium brands of mussels: Kinkawooka Shellfish, Boston Bay Mussels and Spencer Gulf Mussels. View our list of wholesalers around Australia and contact us to discuss your specific requirements.

Plate up, the way mother nature intended.