EP Seafoods in the Media

Mussels with Tomato soup with bread and spoon beside

Herald Sun feature

EP Seafoods Executive Director Andrew Puglisi shares in a feature with the Herald Sun the best season to enjoy your delicious mussels.

Our Sales and Marketing Manager Richard Longden also shares the best cooking methods to ensure your mussels are full of flavour.

The Herald Sun also features some of our most popular mussel recipes, including garlic mussels with olive oil and parsley, barbecue mussels with gremolata and hot and spicy chilli mussels.

Read the full article here.

Andrew Puglisi on The Advertiser

Andrew Puglisi on The Advertiser

In a feature with The Advertiser, EP Seafoods Executive Director Andrew Puglisi shares his optimism for the growth in demand in coming years.

With packaging innovations, strong marketing and increased consumer acceptance, Andrew is pleased to see new interest from overseas markets such as Japan, Taiwan, Hong Kong and Singapore.

“It’s exciting times and I can really see where this industry’s going to grow quite dramatically over the next five or 10 years,” says Andrew.

Read the full article here.

Steamed mussels in white wine sauce with parsley and garlic

The Advertiser feature

EP Seafoods Executive Director, Andrew Puglisi, recently shared about the healthy benefits and increased demand of mussels.

Andrew discussed how mussels feed off the extra nutrients in our water systems, as well as the ‘heat and eat’ Boston Bay cooked mussel packs available from supermarkets for an easy and time-efficient meal.

“Mussels are like the mate that stays over and gets up in the morning before you wake up to help clean your house. The magic vacuum cleaners of the sea!”

Read the full article here.

Mussels on stone table

Good Food feature

EP Seafoods Head of Sales and Marketing, Richard Longden, recently shared his tips for the best seafood to add to a festive charcuterie board.

Richard is also a chef and he has worked in prominent roles across the seafood industry so he certainly knows his stuff.

Of course, mussels make a perfect addition to any charcuterie board. Richard suggests to “barbecue pot-ready mussels until they all open, remove one shell, add a teaspoon of gremolata (a mix of garlic, lemon juice, lemon zest, chopped parsley and olive oil) and season with freshly ground pepper.”

Read the full article here.

Man smiling at the camera

Andrew Puglisi on ABC Radio Adelaide

In an interview with ABC Radio Adelaide, Andrew Puglisi, EP Seafoods Executive Director discusses:

  • The bumper crop we are experiencing in 2020
  • Why mussels are anything but the poor cousin to oysters and scallops
  • The health benefits of eating black mussels
  • How mussels help look after the marine environment
  • Where our mussels end up both in Australia and overseas
  • Why you should eat with your nose when it comes to mussels
Mussels Article online

Prosperi Press feature

In this feature article on why mussels are the most sustainable meat, Andrew Puglisi, explains the important role mussels play as filter feeders to protect the marine ecosystem.

Andrew explains it like this:

“They’re like the mate that stays over and gets up in the morning before you wake up to help clean your house. The magic vacuum cleaners of the sea.”

Read the full article here.

2020 South Australian Premier’s Food and Beverage Industry Awards

We are proud to announce that EP Seafoods has been selected as a finalist in the Export award category of the 2020 South Australian Premier’s Food and Beverage Industry Awards.

These awards recognise outstanding South Australian food and beverage companies that demonstrate industry best practice, innovation and vision.

We are thrilled to be alongside such fine company in what has been a challenging year for our industry.

The award winners will be announced in November.

Contact Eyre Peninsula Seafoods

We'd love to hear from you. For product enquiries or wholesale orders please fill out the form below.