Mussels: Farmed

Sea mussel, Blue mussel; Mediterranean mussel; Green mussel; New Zealand mussel

Muurugai

Mussels are an ideal candidate for aquaculture. They reproduce quickly, have rapid growth rates, can settle and thrive at high densities. Mussels are also not as susceptible to parasites and disease organisms as oysters and other cultured bivalve species. Generally farmed shellfish have a beneficial impact on water quality in the areas they are raised.

Wild mussels are available in the market, but SeaChoice recommends farm raised mussels as a “Best Choice” due to habitat impact of dredging wild mussels.

Formulated feed is not used in grow-out of mussels, thus fishmeal and fish oil are not used. In few cases mussels are produced in hatcheries, and cultured algae are used as food for mussels. Mussels rely on natural organisms and other non-living organic matter in the grow-out stage, thus removing nutrients from the water column.

Generally the impact on wild mussels is small. Spat are harvested from the wild and not genetically manipulated, any escapes that do occur would not cause the genetic integrity of wild stocks to be compromised.

There are few incidences of disease outbreaks among mussels, and little evidence of cultured mussels threatening native stocks.

The grow-out of mussels is accomplished in the natural environment, and normally a beneficial effect on water quality in the culture area.

Mussel producers in the United States, Canada, and New Zealand are held to strict food safety and environmental regulations. As shellfish producers promote their industry as environmentally friendly, it is understandable that they attempt to go above and beyond recommendations and regulations for food safety and environmental health.

Are these mussels wild or farmed?

The majority of mussels on the market are farmed.

Available data are insufficient to assess contaminant levels in this seafood.

No.