Kinkawooka Shellfish

We grow our Australian blue mussels in the Mediterranean style to be small, soft and sweet. They are tender, succulent mussels bursting with a rich and sweet flavour. Unlike big oceanic mussels from open water farming, the true quality of the bay grown mussel lies in its eating quality.

Premium mussels… all year round

At the start of the season in June, our mussels are typically ‘petite’ with 60-70 pieces per kilo and a meat to shell ratio of nearly 50 per cent. As the harvest year continues, the mussels grow in size to 30-35 pieces per kilo by March.

At Eyre Peninsula Seafoods, we make sure that the mussel meat to shell ratio remains high throughout the season, and importantly that we always deliver an excellent eating mussel.

SIZING

JUNE - JULY
45-55 pcs per kg

JULY - OCTOBER
40-50pcs per kg

OCTOBER - FEBRUARY
35-45 pcs per kg

FEBRUARY - MAY
30-40pcs per kg

See our product range

Kinkawooka Shellfish 650g Cooked Mussels

Need a quick but nutritious meal for a lazy Friday night? Kinkawooka cooked mussels are your go-to. We cook our mussels in their natural juices and spring water within an hour of harvest.

Kinkawooka Shellfish 1kg Ready to Cook Mussels

Cooking for a crowd? With Kinkawooka’s 1kg Ready to Cook Mussels you can easily serve up a pot of our ocean fresh mussels to your dinner guests.

Kinkawooka Shellfish Mussel Stock

Extracted from live mussels, minutes after harvesting, Kinkawooka mussel stock is smooth, rich and sweet – an ideal base to soups, chowders or sauces.

Kinkawooka Shellfish Commodity Mussels

These Kinkawooka commodity mussels are keenly priced because we pack them directly from the boat. We don’t grade, scrub, clean or debeard them.

About kinkawooka mussels

Bursting in flavour and taste

We grow Kinkawooka mussels in the untouched waters of Boston Bay off the west coast of Spencer Gulf, South Australia. The cold clean waters of the Great Southern Ocean are home to the finest mussels in the world. We grow and harvest premium mussels to the highest standards of environmental sustainability and culinary quality.

And our mussels are award-winning… Kinkawooka Mussels have been awarded a Gold Medallist in the delicious. Harvey Norman Produce Awards 2020.

 

Rich in heritage

Kinkawooka Shellfish has been delighting taste buds since 1976. The Puglisi family established an integrated seafood growing, catching and processing company.

Bob Puglisi and son Andrew are 5th and 6th generation fishermen, who have been at the leading edge of contemporary fisheries in Australia over the past 40 years. With a rich heritage of both fishing and cooking from their homeland in Southern Italy, the Puglisi family know that the unique waters fed by the Great Southern Ocean and the sunny Mediterranean climate of South Australia produce some of the finest shellfish in the world.

They pioneered mussel farming in the late 1990s in the region. After nearly 15 years, Andrew Puglisi joined forces with Mark Andrews from Boston Bay Mussels to build an unrivalled powerhouse in the mussel farming industry, Eyre Peninsula Seafoods.

A special meaning behind the name

The name ‘Kinkawooka’ has special meaning to the Puglisi family. It was also the name given to a farm property owned by Andrew’s grandfather. He was a beef farmer on the south coast of NSW, whose property backed onto the Clyde River, which provided flowing fresh water. In the local Indigenous dialect, Kinkawooka means ‘good water’.

Innovation focused

It was Andrew’s desire to share the fresh tasting quality of his mussels with the world, that led to a game-changing innovation in packaging. The development of his SeaSure vacuum packaging meant the mussels could stay in their natural state from water to plate… meaning they would be fresher for longer. We use SeaSure packaging across all Eyre Peninsula Seafoods products.

Discover how easy and tasty it is to create a masterpiece with our premium Kinkawooka Shellfish mussels today.

News & Articles

Now is a great time to enjoy the mussel season ~ sweeter flavour and a creamy texture

Now is the best time for mussels. Winter mussels from EP Seafoods are plump, juicy and have a sweeter flavour. The best mussel season is March to November and in June and July the mussels begin to spawn. This is a great time to enjoy Australia’s very best mussels from the Eyre Peninsula.

Eating mussels for the family meal became a habit that we all enjoyed

Busy? Aren’t we all! Since we came out of a lockdown it can feel like the days are moving faster and we have less time to do those things that are important to our health. Whilst the lockdowns were hard, we found we had more time and more reason to make time for our own wellbeing and that of our two children. Mussels for the family meal became the norm.

Black mussels and blue mussels are found on the menus of leading restaurants

Black mussels dominate the menus of the world’s leading restaurants. Native to the waters of Southern Africa, the Arctic Ocean, the North Pacific and North Atlantic Oceans the similarity of black mussels to blue mussels grown in the Southern Ocean of mainland Australia is beginning to gain a great deal of attention with many Australian chefs.

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