Surprising facts about Atlantic Canada's growing mussel farming industry

You might be surprised to learn that Atlantic Canada's mussel production value of $33.6 million accounts for 95 percent of the county’s mussel farming industry.

And the industry is growing.

The Charlottetown, PEI-based Mussel Industry Council reports that blue mussel exports to the United States were up 10 per cent in 2010 over the previous year. In particular, PEI boosted its annual mussel production by 800 tonnes – adding approximately $1 million in annual revenues.

As outlined by the following Statistics Canada 2010 figures, mussel farming is a significant economic generator for the region:

With their product in such high demand, mussel farmers throughout Atlantic Canada want to educate Canadians about this home-grown, high-tech and rapidly-evolving industry.

“Most Canadians don’t have a clue how mussels are grown,” says Terry Mills, CEO of Norlantic Processors in Newfoundland. “We’ve been socking for 28 years, but people still think we harvest them from the beach.”

For instance, few people know that every Fall, farmers place baby mussels in long, mesh tubes called ‘socks’, which are submerged in the ocean – sometimes as deep as 60 feet – where they grow to market size before being harvested and processed.

Far from the quaint image of a gumboot-clad shellfish farmer on a beach, today’s aquaculture worker operates heavy machinery on a barge. “We use ten-ton cranes,” Mills explains. “You could lose a finger or an arm if you’re not careful. We provide first-aid, hydraulic and marine safety training. You don’t just jump on a barge and start mussel farming.”

Research & Development is necessary to overcome changes to the natural environment – such as warming ocean temperatures – and mussel farmers work closely with government biologists, local universities, and international PhD students.

Industry representatives are available to discuss these little-known aspects of mussel farming, plus explain challenges such as public acceptance, strict regulations and overseas competition.

Mussel socking takes place annually during fourth quarter.

For interview, photo and video arrangements please contact:

Sheri Beaulieu

Tel: 613.239.0612

sheri.beaulieu@aquaculture.ca

Canadian Women Leading the Way in Sustainable Seafood

The quintessential Canadian fisherman conjures up images of a rugged, ‘salt-of-the-earth’ fellow who braves the elements to bring home his catch.

But traditional capture fisheries can’t meet growing demand for seafood, and a relatively new industry – called aquaculture – has emerged in Canada to sustainably farm seafood.

With this new approach to producing seafood comes a new breed of worker: Canadian women with a passionate commitment to sustainability.

Canada’s $2.1 billion aquaculture industry has become a magnate for women seeking full-time, year-round employment in areas ranging from processing and management, to farm operations and marketing and communications. Approximately 40 percent of Canada’s 14,500 aquaculture workers are women.

According to a recent Canadian Press news story (http://bit.ly/hDRiLv), Canadian companies lag behind other countries in efforts to recruit women for leadership roles. The same cannot be said for aquaculture, in which women play key roles.

For interview, photo and video arrangements please contact:

Sheri Beaulieu

Tel: 613.239.0612

sheri.beaulieu@aquaculture.ca

Top Ten Things Canadians Don't Know about Aquaculture.
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Recipes for the Holiday Season

This holiday season, Canadians will go through a familiar, turkey-and-gravy-fueled pattern: Gorge on traditional, high fat, high calorie food. Gain weight. Feel guilty.

(click to download) Horseradish and dill butter salmon steaks (click for recipe) Photo and recipe compliments of Cooke Aquaculture

(click to download) Mussels with Roasted Peppers and Salsa Verde (click for recipe) Photo and recipe compliments of Mussel Industry Council

But wait! Canadian fish and shellfish farmers want to send a message: Holiday eating doesn’t have to signal trouble for your waistline, or your heart.

"Canadian-grown seafood provides a healthy, delicious alternative to traditional holiday cooking,” says Ruth Salmon, Executive Director of the Canadian Aquaculture Industry Alliance. “Our cultured salmon and mussels, for instance, are available fresh, year-round. Plus, they’re both excellent sources of heart-healthy omega-3 fatty acids."

Compliments of Canada’s aquaculture industry, these two holiday-themed seafood recipes will be sure to impress, and leave you feeling healthy for the New Year:

For more information about Canadian farmed seafood, or to arrange an interview with Ruth Salmon, please contact:

Jeremy Twigg
Fleishman-Hillard Communications
jeremy.twigg@fleishman.ca
604-688-2505

Shellfish: Nature's Superfood!

Everyone knows about the health benefits of eating fish, and fish consumption is on the rise in Canada. But a well-kept secret is that our farmed shellfish are equally packed full of vitamins, minerals and other goodies. They’re easier to prepare than people think and – since they’re farmed instead of plucked from the wild – sustainable.

Contrary to urban myth, shellfish are among the safest foods you can eat, since they’re subject to strict food safety standards. Mussels, clams, scallops and oysters are farmed in pristine Canadian waters and pass stringent testing before arriving at your local grocery store or fish monger.

Ruth Salmon, executive director of the Canadian Aquaculture Industry Alliance, has the following insight on shellfish safety: “Because they are farmed under strict food safety regulations, and meet approved federal water quality criteria, you can trust Canadian farmed shellfish.”

So, what exactly makes shellfish so healthy? First off, they’re loaded with omega-3 fatty acids, just like salmon and most oily fish. They’ve got iodine, calcium and zinc (which provides ‘lead in the pencil’ for guys), plus an array of essential vitamins such as B12 – which is great for stress reduction.

Shellfish are also ‘net creators’ of fish habitat, meaning sea life thrives wherever they’re farmed. Environmentalists consider most shellfish to be ‘super green’, since their food is naturally abundant. Let’s take a look at oysters and mussels – the two most commonly grown shellfish in Canada.

Here are Ruth’s tips on buying shellfish: “Buy from a reputable retail store and do the ‘sniff test' to make sure they’re fresh! Oysters and mussels should smell like the ocean – fresh and salty. Then store in an unsealed container in the fridge, covered with damp paper towels for up to 5 days. Never store live shellfish in water and discard any shellfish that may appear cracked or opened.”

Oysters 101

Okay, we all know three things about oysters: They grow pearls (if you’re lucky!), provide a boost in the bedroom department (Casanova ate a dozen every day), and taste great on the half-shell – plain or with a dab of hot sauce.

But you probably didn’t know that oysters:

• Have been farmed since the Roman Empire
• Help fight global warming by reducing greenhouse gas emissions, since their shells are a made of carbon
• Can change sexes
• Filter up to 5 litres of ocean water every hour

The top oyster-producing province is BC, followed by PEI, New Brunswick and Nova Scotia. They’re available fresh year-round.

Ever wondered how to shuck an oyster? Check out this video:

‘He was a bold man that first ate an oyster’

– Jonathan Swift, Irish poet

Feeling bold? Prepare oysters at home with this quick recipe for the grill!

Mussels 101

Mussels have always been popular at restaurants, but sometimes people need a little help preparing them at home. Turns out, cooking up a batch of mussels is easy and quick.

Blue mussels are native to Atlantic Canada and British Columbia, and are farmed using ‘suspended culture’ – so there’s no sand or grit in the meat. They’re high in protein and low fat, and a plate of mussels gives you just as much omega-3 as a serving of fish.

But how do you know you’re buying fresh mussels? Buy from a fishmonger you trust. Ask to see the label, to see when they were harvested. Mussels should be eaten within 12 to 14 days after harvesting, and can be kept in the fridge. Tip: Smell the mussels. They shouldn’t smell fishy; they should smell like the ocean. For more mussel buying tips, check out this video: www.discovermussels.com/buying-mussels

Little known mussel facts:

• A study showed that kids who ate mussels, which are naturally rich in omega 3s, in their school lunch performed better in school.
• Omega-3 supplements are made from mussel extracts.
• ‘Byssal threads’, which mussels attach themselves to rocks with, were used in clothing for royalty.
• According to myth, the golden fleece of Jason was woven from the byssal threads of Mediterranean mussels.
• The first mussel farm was started in the 13th century by a shipwrecked Irish sailor who discovered mussels growing on wooden posts he planted in a failed attempt to catch birds.

The leading mussel-farming province is PEI, followed by Nova Scotia, Newfoundland and Quebec.

Did you know? Mussels are one of the oldest species found on Earth today.

Media requests:

To arrange an interview with industry representative Ruth Salmon about farmed Canadian shellfish, please contact Jeremy Twigg at 604-688-2505, or jeremy.twigg@fleishman.ca.