We need to eat lower on the food chain.
Our mussels are delicious, easy to cultivate, low on the ocean food chain, highly nutritious, and actually improve water quality and aquatic ecosystems where they grow.
Our EU organic mussels come from the Ria de Arousa estuary in Galicia, northern Spain, where they’re grown on long underwater ropes descending from bateas, or wooden rafts.
The families who grow, haul up and harvest these mussels have been doing so for generations, working the rhythms of the tides. Nearby Conservas Antonio Perez Lafuente, in business for well over a century, seasons and packs the plump, briny-sweet bivalves for us.
Tiny Eco-Heroes of the Sea
Mussels, unlike farmed fish, require no inputs from the farmer. They feed themselves from a floating buffet of microscopic plankton, and as they feast, they improve the quality of the waters around them. Their thickly clustered shells create protective shelter for juvenile fish and other marine species. And, being full of protein and Omega-3 fatty acids (more than 450 mg per serving), they’re a delicious, nutritious seafood alternative that just might tempt more of us from eating endangered wild fish.
More About Seafood VIew All
Strange as it may sound, we believe harvesting and eating wild salmon in the right numbers, from the right places, can actually help save them.
Twenty-two years ago I abandoned civilization to follow whales.
I wonder if a vision of her life is passing before her as she lies here with that one unblinking eye staring up at the enormous trees overhead and the sunlit sky beyond them.
At night I dream of salmon gliding through heavy seas, turning toward a faint scent of their birth rivers; in brackish bays feeling the pull of lunar motion and a taste of sweet...
When you write about sustainability and seafood, you have to revisit your definition of sexy.
And essay from biologist, activist and co-founder of the Wild Fish Conservancy, Bill McMillan.
At Pérez Lafuente, mussels run in the family.
Liz Woody writes about how salmon were the first to teach us of wealth.
Bren Smith's article talks about the power of restorative ocean farming and delicious food grown for both people and the planet.
Jim Lichatowich is a fishery biologist and has spent the last 30 years working on Pacific salmon conservation.