Fishery history

Fresh mussels can be found all over the world and all around Australia. But no mussel is as popular as the Kinkawooka mussel, because of its characteristic taste. Farming first commenced in Boston Bay, on the West Coast of South Australia, in the late 1990’s with Kinkawooka Shellfish one of the pioneering farmers in the region. Kinkawooka cultured blue mussels are 100 per cent rope grown in Boston bays surrounding Port Lincoln. Cultured blue mussels differ from wild or partially cultured blue mussels because they spend their entire life span suspended in the water column, never touching the bottom or having the opportunity to pick up sand or grit. Being grown off the bottom also allows for better access to the suspended food particles mussels filter from the water, resulting in fast growth and high meat yields. The result is a fuller mussel – its appearance is a clean, shiny bluish-black shell, thus making it more attractive for serving in the shell.

Since being founded by the Puglisi family in 1999, the Kinkawooka Shellfish Mussel Farms have grown to meet the demand for their mussels, and to remain on the forefront of the dynamic shellfish industry.Expansions and advancements to the Kinkawooka facility in recent years have resulted in an efficient and environmentally-astute processing plant with a full-time staff of 25 employees.The production system also boasts some of the most innovative and effective technologies that are used to protect the land and water in our region. Kinkawooka Shellfish believes strongly in sustainable harvesting that preserves our environment and eco-systems.

Recent innovations to the facility include improvements to the bagging and grading system as well the incorporation of a new packing process using unique modified atmosphere packaging. This packing measure re-creates the environment that the mussels come from thereby reducing stress on the live animal resulting in a sweeter eating, softer textured mussel.

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