FRESH FROM THE PRISTINE WATER OF BOSTON BAY, SOUTH AUSTRALIA
Established in 2005, Boston Bay Mussels had humble beginnings in the most pristine, most rugged waters on the planet in the Eyre Peninsula’s Boston Bay. It is an ideal location where Australian blue mussels naturally take advantage of the phytoplankton drawn in from upwellings in the Great Southern Ocean. Mussels are filter feeders that obtain their nutrition by removing suspended organic matter and phytoplankton from the pristine waters of the Spencer Gulf delivering a beautiful sweet mussel. They grow rapidly and have zero output, making them number one sustainable choice.
At Boston Bay Mussels, we catch the wild spat (baby blue mussels) and grow them out using New Zealand long line technology. The technique allows the mussels to grow in the water column between 3-30metres below the surface and well off the seafloor, which means the mussels are always clean and healthy and free from bottom dwelling predators. The resulting mussels are characteristically small, soft and sweet with a rich, creamy texture.
The mussel crops are closely monitored by our highly skilled marine crews to ensure the consistency of condition, flavour and texture throughout the entire growing process. Mussels are graded and cooled before heading to our Port Lincoln processing facility where they are scrubbed, cleaned and de-bearded, making the mussels ‘pot ready’. Our blue mussels are conditioned and cooled in oxygenated saltwater and packed in our unique Sea Sure packaging which replicates the mussels’ natural environment, keeping them live and stress-free.
Boston Bay Mussels are grown in the Mediterranean style to be small, soft and sweet. Unlike big oceanic mussels from open water farming, the true quality of the Bay grown mussel lies in it’s eating quality. At the start of the season in June, Boston Bay mussels are typically “petite” with 60-70 pieces per kilo and a meat to shell ratio of nearly 50 per cent. As the harvest year continues, the mussels grow in size to 30-35 pieces per kilo by March. The Quality Control system operated by Boston Bay Mussels ensure that the meat to shell ratio remains high throughout the season, but importantly that there is always an excellent eating mussel.
Boston Bay’s famous live, scrubbed, cleaned mussels, packed in our unique ‘sea sure’ packaging–keeping them live and stress free making them soft, sweet and delicious, every time.
Boston Bay’s Live Pot Ready Mussels, packed in a convenient 500g pack–ideal for retail as a serve for 2 people.
2kg, 3kg, 4kg and 5kg
Boston Bay’s Live Pot Ready Mussels come packed as above using our unique ‘sea sure’ technology. This format is ideal for restaurants, hotels or cafés–reducing waste, labour and cost.
Packed directly from the harvest boat, these mussels are not graded, scrubbed, cleaned or de-bearded but are keenly priced.
Boston Bay can develop your own packaging for use in foodservice distribution or retail.
Boston Bay mussels have developed a unique stock. Extracted from live mussels, minutes from harvesting, the Kinkawooka mussel stock is smooth, rich and sweet – an ideal base to soups, chowders or sauces. Packed in 2L frozen pouches.
Australian Blue Mussels
We grade, scrub and de-beard our mussels, then cook our mussels in their natural juices and spring water within an hour of harvest to guarantee that every mussel in the bag is full, sweet and delicious. Chilled and packed in convenient 650g single serve packs, our Cooked Boston Bay Australian Blue Mussels can be eaten straight from the bag, heated with your favourite sauce or folded through pasta or rice to create a restaurant-quality meal in seconds.
Sustainable and safe
South Australian mussel farming has minimal impact on the environment and we are moving to carbon neutral in every aspect of our business. Quality control is fundamental to the success of the company. With co-operative links with South Australian Universities and seafood research agencies worldwide, coupled with our own
state of the art quality control laboratories, all of our mussels far exceed the required food safety standards.
Daily monitoring of the water temperatures, nutrients and mussel condition across all growing areas in Boston bay, ensures that only mussels in premium condition are harvested by Eyre Peninsula Seafoods. Using automated harvesting equipment, the mussels are removed from the growing lines, graded and cleaned before being transported to the purpose built processing facility in Port Lincoln.
Processed within hours of harvest, the culinary quality of the mussels is captured through a combination of traditional handling and contemporary technology. At every step, the culinary quality and suitability of the mussels is the focus.
Friend of the Sea
Boston Bay Mussels are a Friend of the Sea, and are recognised by the International Seafood Sustainability organisation, Friend of the Sea. Products and their origins are audited onsite by independent international certification bodies, against strict Friend of the Sea sustainability criteria. Friend of the Sea Criteria follow the FAO – Guidelines for the Ecolabelling of Fish and Fishery Products from Marine Capture Fisheries. In particular, only products from stocks which are not overexploited can be certified
(Art. 30 FAO Guidelines).
All South Australian Mussels meet the National Association for Sustainable Agriculture Australia’s (NASAA) Organic and Biodynamic Standard covers the organic supply chain – from input manufacturers, producers, processors to wholesale and retail operations – ensuring organic integrity 'from paddock to plate'. NASAA Certified Organic (NCO) is a fully-owned subsidiary of the National Association for Sustainable Agriculture Australia, and provides certification and audit services to the organic industry,
in Australian and internationally.
The South Australian Shellfish Quality Assurance Program (SASQAP) is a joint initiative between Primary Industries and Regions South Australia (PIRSA) and the shellfish industries of South Australia. The quality assurance program provides public health protection for consumers of South Australian shellfish. Under the program, water and shellfish where oysters, mussels, cockles and scallops are harvested are monitored to ensure that shellfish product sold only originates from areas
free of any harmful substances.
Eyre Peninsula Food Safety Certification
Kinkawooka Shelfish is accredited under the SA Primary Produce Food Safety
Scheme Act 2004. This is an independently audit scheme that ensures the safe growing, harvesting, handling and transport of mussels. Accreditation
Number 20/128. Kinkawooka Shelfish has achieved an Approved Arrangement with Department of Agriculture, Fisheries and Forestry (DAFF). This is a certification to allow the export of mussels and incorporates Good Hygiene Practice, HACCP, Product Integrity and Importing country requirements. Registered Establishment Number 1667. This arrangement is audited on a six monthly basis by DAFF and ensures the highest standard of food safety throughout the process from sea to plate.
Boston Bay Mussels have been verified to conform to the Codex of Halal Principles.
The scope of the certification covers receiving and storage of raw materials, manufacturing, labeling, packing, storage and dispatch of live mussels, mussel stock
and natural cooked (in the bag) mussels.