New Zealand is known for its rich seafood culture, and one of the delicacies that stands out is the smoked mussels. These succulent bivalve molluscs, scientifically known as Perna canaliculus, are also referred to as the New Zealand green-lipped mussel or the greenshell mussel. They are highly prized for their unique flavor and are a favorite among seafood enthusiasts.
What do New Zealand mussels look like?
The New Zealand green-lipped mussel stands out from other mussel species with its distinctive dark brown/green shells and green lips around the edges. It is one of the largest mussel species, reaching lengths of up to 240 millimeters (9 inches). These mussels are a species of bivalve mollusc in the family Mytilidae.
Aquaculture of New Zealand Greenshell Mussels
The New Zealand greenshell mussel is native to New Zealand and is predominantly cultivated through aquaculture. The industry, marketed under the trademark name Greenshell, produces over 140,000 metric tons annually and is valued at over NZ$250 million.
The cultivation of New Zealand greenshell mussels began in the 1970s and has seen significant growth since then. The initial farms were based on the European floating raft method, but as the industry expanded, new methods were adopted to support larger scale production. The Japanese longline shellfish aquaculture system was adapted, which involved using large plastic buoys connected by ropes to create a backbone. The backbone is held in place by concrete anchor blocks or steel anchors screwed into the seabed.
Wild mussel spat, which is attached to beach-cast seaweed, is collected from Ninety Mile Beach in northern New Zealand to supply the aquaculture industry. This beach provides around 80% of the seed mussels required for the industry, with the remaining 20% obtained using fibrous ropes suspended in the sea near mussel farms. However, the process by which the spat arrives on Ninety Mile Beach and on spat collection ropes is still largely unknown.
Growing mussels are removed from the dropper ropes and reseeded once or twice before reaching harvesting size. Harvesting is achieved using specially designed vessels that strip the mussels from the dropper ropes. The entire process from seeding to harvesting takes around 12 to 24 months.
The mussel farming industry in New Zealand is highly productive, with a calculated productivity rate of 85 tonnes per hectare per year. This is 200 times the productivity of protein from land-based farming.
Medicinal Effects of New Zealand Greenshell Mussels
Aside from being a delectable seafood, New Zealand greenshell mussels have also been studied for their potential medicinal effects. These mussels have been found to inhibit the 5-lipoxygenase pathway, which leads to the formation of leukotrienes. Many of the products of these pathways have inflammation-supporting properties.
However, scientific research on supplementation with green-lipped mussel has shown little consistent and compelling evidence of any benefit for rheumatoid or osteoarthritis. Nevertheless, a lipid extract from these mussels, sold under the brand name Lyprinol, has been found to have weak evidence of anti-inflammatory effects similar to fish oil.
New Zealand smoked mussels are a true delicacy that combines exquisite flavor with potential health benefits. The aquaculture industry in New Zealand has successfully cultivated the greenshell mussel, making it readily available for seafood lovers around the world. Whether enjoyed on its own or as an ingredient in various dishes, smoked mussels from New Zealand are a culinary delight that should not be missed.
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