At Eyre Peninsula Seafoods, we believe in respecting the environment and minimsing our impact… to create a sustainable future for generations to come. That’s why we take an environmentally friendly approach to everything we do.
Farmed Australian blue mussels are one of the most sustainable seafood choices you can make. That is because mussels play an important part in keeping our oceans healthy.
Every day, one mussel filters up to 20 litres of seawater. As they feed off the natural upwellings of nutrients from the Great Southern Ocean, they filter out phytoplankton and sediments.
Because of this, we don’t need to add any artificial food to feed the mussels that can add unnecessary waste to the environment. And mussels essentially clean the water as they go. This can help prevent algae blooms from occurring and harming the marine ecosystem. There’s more to these little morsels than a tasty meal!
We use biodegradable materials such as cotton in our mussel farms. We use the cotton to secure the baby mussels – known as wild spat – into place as they mature. Over time, as the mussels grow, the cotton sock naturally disintegrates into the water, leaving no harmful particles that could harm the environment or sea life.
Throughout the year we work closely with other fishing associations in the region to keep the beaches and water around Port Lincoln clean.
Every three months we patrol a section of the beach to remove any plastics, fishing rope or rubbish, before it does any harm to the environment or wildlife. After all, we know just how lucky we are to share in the spoils of the ocean, so the least we can do is take the best care we can.
Mussels are a protein source that doesn’t cost the earth. And they play an important role in keeping the waters clean and in balance. In fact, if we didn’t have mussels in the oceans, mother nature would pay the price. They keep oxygen levels in check, which can help to prevent algae blooms that can be harmful to other sea life.
If you want to reduce your impact on the environment by choosing more planet-friendly meat sources… mussels are clearly a smarter choice. And you’ll get even more protein and iron than from fillet of steak. You’ll get your protein fix and enjoy the full-bodied creamy rich flavour of mussels.
All of our premium mussels are certified organic. That means they meet the National Association for Sustainable Agriculture Australia’s (NASAA) Organic and Biodynamic Standard.
This covers the entire organic supply chain – from input manufacturers, producers and processors to wholesale and retail operations – ensuring organic integrity ‘from paddock to plate’.
Our premium mussels come in single serve packs found in the chilled section of your supermarket or independent premium seafood retailers. And mussels are not just good for the ocean…they are good for you! Find out the incredible health benefits that mussels bring.
Ocean fresh, certified organic and sustainably farmed, our Australian blue mussels are simply the best.
There’s no need to worry if you are cooking for a crowd with Kinkawooka’s 1kg Ready to Cook Mussels. You can feel proud serving up a pot of our ocean fresh mussels to your dinner guests
We grade, scrub and debeard our mussels, then cook them in their natural juices and spring water within an hour of harvest to guarantee that every mussel in every bag is full, sweet and delicious.
We pack our commodity mussels directly from the harvest boat. Because we don’t grade, scrub, clean or de-beard the mussels they are keenly priced.
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 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.
Europeans and New Zealanders have been feasting on mussels for centuries. Our New Zealand cousins lead the world in both consumption and export of mussels, having adopted traditional European culinary habits of eating mussels as a staple rather than a delicacy.
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