CHARLOTTETOWN, PRINCE EDWARD ISLAND--(Marketwire - July 16, 2012) -
Editors Note: There is a photo associated with this press release.
Consumers who place high value on natural foods will be reassured to know that mussels are grown in a clean marine environment and that "mussel processing" means simply giving them a wash in sea water. Mussels are the perfect example of a natural food product.
A new series of videos explains exactly how green this sustainable mussel farming process really is. Filmed by the Mussel Industry Council off the coast and in the processing plants of Prince Edward Island, Canada, the videos follow the crews who collect the seed, set the longlines and socks, harvest the tons of mussels and clean and package the product for shipping to market.
Chef Ross Munro, Atlantic Canada Chef of the Year and President of Tacti-Cul Food Consultants says "There is no cleaner way of nurturing, growing and harvesting aquaculture. I have had mussels on my menus ever since I was first put in charge of menu development in any establishment I have worked in."
Part one of the Mussel Industry Council's new video series addresses mussel seed collection and socking. The mussel larvae are collected in the clean waters of the bays and inlets, left to grow on suspended ropes and then sized and placed in "socks" to continue growing. In the words of local mussel grower Barry Campbell, "We collect the seed from the water. We sock it. We put it back in the water. And grow it." The video scenes demonstrate the all-natural process and show that mussel farming is indeed hard work.
In part two of the series, the mussel longline system is explained: socks full of mussel seed are suspended on lines, keeping the mussels clean and free of grit. "Mussel lines also provide a natural reef for other species to interact with and grow, and find shelter from predators," says Barry. Harvest is another physically demanding job which takes place about 18 months after the socks are first set out.
Once harvested the mussels are delivered directly to plants across PEI where processing is a very straightforward task, almost as simple as "rinse, repeat." The beards or byssus threads are removed, the shells are cleaned and polished and off they go to market, ready to put in the pot and steam.
As Chef Munro puts it, "If sustainable and natural is your preference as is mine, you simply can't beat how and where this amazing morsel of food grows! Prince Edward Island is home to some of the most pristine water in the world. The minerals and nutrients delivered by our tides create a natural environment that makes mussels just about the best thing going; you gotta have these on your menu or at your next family get together."
Consumer concerns over the way some food products are processed have led to high-profile backlash and a proliferation of reactionary social media commentary recently. Farmed mussels are without doubt the complete antithesis to additive-laden, highly processed food products.
The new farmed blue mussel sustainability video series can be seen at http://www.youtube.com/user/discovermussels
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