The full-shell mussels found on our plate today are the descendants of the prized Spanish mussels that clung to the wooden hulls of Spanish fishing vessels as they traversed the globe. When these explorers docked along the Namibian coast, the mussels quietly claimed a new home in the nutrient-rich waters of southern Africa, forever changing the culinary landscape.
Fast-forward to today, these mussels are cultivated primarily in Saldanha Bay. Its unique combination of pristine, cold water, strong currents as well as nutrient-rich seas creates an environment where mussels thrive. As efficient filter feeders, they pump up to two litres of water an hour, cleansing the ocean of plankton and algae – a pivotal role in supporting marine ecosystems.
Sustainable seafood
This type of ocean mussel farming is as kind to the planet as it is to your taste buds, meeting the highest standards for environmental and social responsibility, making them a sustainable seafood choice for conscious diners.
Marco Coelho, head of procurement at Ocean Basket said that Mussel farming was also one of the most sustainable forms of aquaculture.
“Unlike fishing, it doesn’t deplete wild populations or disturb the seabed. The mussels grow on ropes in the ocean, drawing nutrients from the water without the need for additional feed or chemicals. It’s a low-impact process with a high yield, ensuring a consistent, quality product.” Coelho said.
Beyond sustainability, this type of farming also provides vital employment opportunities for the local community. In Saldanha Bay, farms and processing facilities employ dozens of people, particularly during peak seasons. These jobs support local families and contribute to the region’s economy, making mussel farming a critical industry in the area.
Are you a fan of mussels?
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