Eyre Peninsula Seafoods Team

With a team of dedicated and passionate ocean lovers, Eyre Peninsula Seafoods has been producing Australia’s finest quality mussels for over two decades.

We pride ourselves on our expertise. Our innovative mussel harvesting, processing and packaging deliver ocean fresh and plump mussels Australians will savour. Meet some of our team here.

Andrew Puglisi

Andrew Puglisi, Executive Director

Being a fisherman was always in Andrew Puglisi’s blood. And growing up, there was no doubt in his mind he would follow in his father’s footsteps.

After finishing high school, he joined his family’s booming fishing business where he spent the next twenty years on the waters around the Eyre Peninsula fishing for prawns and tuna.

The idea to harvest mussels struck Andrew more than 20 years ago as a new opportunity with unlimited potential. Not only was the region he fished in a perfect home to grow mussels – their sustainability meant there was simply an unlimited supply potential.

He quickly saw the advantages of collaborating with other mussel farmers in the region. And believes this has been a fundamental element of his success.

“Success in any field doesn’t come down to just one individual. I’m a firm believer in learning from one another and being willing to ask others. Innovation is crucial to staying on top of your game.”

And right from the start, Andrew’s focus was to produce Australia’s finest mussels… with a vision to share them with the world. Focusing on using mussel farming practices and handling methods that captured the unique fresh taste and quality was paramount. His Kinkawooka Shellfish mussel brand, which started in the early 2000s, quickly became recognised for its unique sweetness, fresh taste and quality.

Innovation has been at the heart of Andrew’s ability to stay on top of the game. He was determined that anyone should be able to enjoy the fresh taste of a harvested mussel – from anywhere in the country or around the world. This led to the development of innovative vacuum seal packaging that extended the shelf life of live mussels for up to 10 days.

The other vital key to his success? Without a doubt, this has been his willingness to collaborate with others in the industry to learn from one another and ultimately grow. Andrew believes that there is strength in numbers and when the opportunity came to join forces with Mark Andrews from Boston Bay mussels, he dived right in.

His favourite mussel recipe? “You can’t go past mussels steamed in butter, olive oil and parsley. It really showcases the true flavour of mussels.”

Mark Andrews

Mark Andrews, CEO

After nearly a decade involved in the mussel farming industry in New Zealand, Mark Andrews started to look for a new opportunity to grow his own mussels. And the first thing he did was search for the best water he could find.

“You could build the best boats, mussel processing facility, harvesting equipment – but without access to clean water, growing quality mussels is impossible.”

He travelled extensively throughout South America and Norway and eventually landed in Australia. The day he visited Boston Bay on the Eyre Peninsula, he knew he had found the right place.

Encouraged by the pristine, deep and clean waters, he moved his family from New Zealand and started growing mussels in 2005.

Bringing a wealth of experience in the New Zealand longline mussel farming techniques, Mark quickly established a reputation for producing quality mussels with his Boston Bay mussel brand.

Building a business from scratch was a challenging task – especially because growing mussels in the region was so new. He brought in a team from New Zealand to share their expertise and knowledge with an Australian crew. Ten years later he had grown the business significantly and was one of the two remaining mussel farmers in the region.

When he purchased the land and buildings for a new factory, he had the vision to build a facility for the South Australian mussel industry.  What started with a chat with Andrew Puglisi one Friday afternoon has now turned into a successful joint venture.

“Since coming together as Eyre Peninsula Seafoods, I’ve really enjoyed being involved across every aspect of the business – from the ground up. I understand the value of getting to work early, walking through the processing facility and knowing everyone in the team by name. I have never not enjoyed a minute of doing what I do – if I did… I simply would stop.”

And he’s never afraid to get back on a boat and give a hand. He knows that it’s only through working together they can get the job done.

And his favourite way to enjoy mussels? “Simple is best: fresh mussels with white wine and garlic sauce.”

Richard Longden

Richard Longden, Sales and Marketing Manager

It was Richard’s love of all things food that set him on a culinary career… from being a chef, to prominent corporate roles in the seafood industry. His passion for fresh quality seafood has led him to pursue a rewarding career.

Having worked for over 15 years with a number of heavyweights in the seafood and aquaculture industry, he’s gained a tonne of valuable experience and knowledge. From dealing with major supermarket retailers through to the ins and outs of exporting seafood to international markets.

After studying a Diploma in Business Analysis and a year’s stint in a marketing agency, he took on a role with Eyre Peninsula Seafoods… and hasn’t looked back.

His role as Sales and Marketing Manager is diverse and interesting. No two days are the same. From one day to the next, he’s dealing with logistics, talking with domestic suppliers or marketing products in international markets.

He’s excited by the prospect of seeing Australians fall in love with mussels. “What’s not to love? They are highly nutritious, sustainable and just so easy to cook.” And his hard work has paid off, getting the Eyre Peninsula Seafoods premium brands onto major supermarket shelves and straight into the hands of everyday Australians.

And how does he enjoy his mussels? “Well, it changes every day, there are just so many ways you can cook them – at the moment I am loving pickled mussels.”

Andy Dyer

Andy Dyer - Operations Manager

Andy knows a thing or two about mussels. Having worked in mussel farms for over 25 years, he’s well-versed in what it takes to make the perfect mussel.

In fact, he and his wife launched the mussel farm industry when they set up a farm in Port Lincoln. Having seen the success of farms in Perth, he found the waters of Boston Bay to be ideal for growing sweet, soft and creamy mussels.

He admits it took him time to learn how to produce mussels in the early days. “There were lots of failings in the beginning, but I kept trying and trying.” And it’s that same attitude – of being committed to learning – that saw his boutique mussel farm grow. Since joining forces with Eyre Peninsula Seafoods, Andy has gone from strength to strength.

It’s his openness to collaborating with others to produce quality mussels that has driven him on. Now as Operations Manager of Eyre Peninsula Seafoods, his experience and knowledge have never proved more valuable.

Innovation is at the heart of what Andy does. Over the years, he has overseen projects to extend the shelf life of mussels using our SeaSure packaging; and adopting better farming practices to improve the condition and quality of the harvested mussels. He’s a firm believer that if you aren’t moving forward… you will go backwards.

And at the end of the day, he loves nothing more than hitting the open water in search of good mussels. In a previous life he was a professional yachtman – having sailed in the America’s Cup in Fremantle in 1987. The ocean is like home.

If you asked Andy what is his favourite way to whip up mussels? “There’s nothing better than steamed mussels with cracked pepper and beer. That’s it – simple and super satisfying.”

Gerald Huntly

Gerald Huntly, Skipper

Gerald’s love of the ocean started young. Growing up by the sea on a small island off the South Island of New Zealand, fishing and eating seafood was the only way of life.

“Ever since I was a kid, I knew that it was important for fishing to be sustainable. If we could find a way to still enjoy seafood but not mess up the natural order… then that’s what I wanted to do.”

After years of fishing at sea, it was his desire to spend more time with family that drove him back to land. Being on a boat for 10 or 14 days at a time was simply not practical. When the opportunity arose to be a skipper on a mussel farm, he jumped at it. And he hasn’t looked back since.

And despite the demanding hours of being a mussel farmer, he’s enjoyed taking on new challenges and learning new parts of the business. He loves to find the best way to farm the mussels – experimenting with the variations in depth, conditions and locations. The quest for quality and a thirst for knowledge are what drives him forward.

His favourite way to create a masterpiece with mussels? “With a bit of red curry paste simmered in coconut cream and either simmer mussels in the sauce or steam them open then add them to the curry.”

Matt Molloy

Matt Molloy, Skipper

It was the love of the ocean that lured Matt Molloy from the city to the bay. At the ripe age of 18 he studied aquaculture and set about a career as a skipper in the South Australian seafood industry.

After 14 years in mussel farming – from Kinkawooka Shellfish and now with Eyre Peninsula Seafoods – he’s impressed by just how far the company has evolved. “Back then we only grew a quarter of the mussels we do today.” But it’s not just volume that has changed, the constant innovation to extend the shelf life of the mussels has been a game changer in the industry.

It’s the pursuit of excellence that gets him out of bed each day. The work of a skipper isn’t easy – starting a shift at midnight and returning to land with the harvested mussels by 7am for processing. But it has offered him a job on the water and time to spend time at home with his family during the day.

He’s proud to be part of a team from a respected brand that is committed to putting the best mussels on the plate of everyday Australians. And with new markets on the horizon, he’s excited to see what the next decade will bring.

His favourite way to cook mussels? “With garlic and chilli. You can’t beat it!”

Our commitment to quality and sustainability delivers a premium mussel

Our experienced mussel farmers are committed to producing Australia’s finest quality mussels. Learn about how they harvest the mussels from water to plate. And discover how our commitment to sustainability and respecting the ocean delivers you the best quality mussels…without minimising the impact on the environment.

Where to buy

Our Premium Products

Ocean fresh, certified organic and sustainably farmed, our Australian blue mussels are simply the best.

Kinkawooka Shellfish 1kg Ready to cook mussels

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.

Boston Bay 1kg ready to cook mussels

Boston Bay Mussels make the perfect choice to cook when feeding a crowd. They are simply the easiest, quickest and tastiest treat to serve up to your friends and family.

Kinkawooka Shellfish Mussels Pack

Our mussel stock product comes in 7.5 litre frozen pouches. Extracted from live mussels, minutes after harvesting, the Kinkawooka mussel stock is smooth, rich and sweet – an ideal base to soups, chowders or sauces.

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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