We work closely with aquaculture operations to deliver fresh and frozen mussels to restaurants and food service locations throughout the Baltimore area, including Ocean City and Washington, DC. Common blue mussels grow wild, but they are also increasingly farmed on both coasts of the United States, with Maine and Washington being the biggest producers. Mussels are also farmed in South America, Europe and Asia.
Wild mussels have long been considered “trash” seafood. But today’s cultured mussels are different. Because cultured mussels are grown in mesh stockings that are suspended in the water, they never touch the ocean bottom. This allows for rapid growth, and prevents grit from getting inside the mussel. As a result, cultured mussels are sweet, plump and juicy.
Mussels are sold both live and frozen. Types of mussels we sell include:
• Big Ones – Restaurant ready Big One Mussels average 3” in size and are full of meat. They count 10-15 mussels per pound.
• PEI – Prince Edward Island cultured mussels
• Green Lip from New Zealand
• Dutch Style – Sustainable cultivated mussels from Maine.
• IQF (Individually Quick Frozen)
As local seafood distributors, we deliver fresh from the sea. Everything arrives at our facility on ice, and leaves on our trucks in less than 24 hours. All of the trucks in our fleet are fully refrigerated, allowing us to offer deliveries at the optimum temperature. We pre-cool our trucks before loading and stacking the products on pallets.
Food safety is our #1 priority. We are fully HACCP certified through the FDA in all areas. HACCP (Hazard Analysis & Critical Control Points) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.