Farmed mussels are higher quality than wild mussels because they are kept below the water even at low tide, allowing them to feed continuously so their meat content is higher. Another benefit is that they are also are kept above the bottom, reducing ingestion of the grit that often accompanies a wild mussel. The beard, the threads that attach the mussel to the rock or rope, should be removed before preparation. Mussels should be alive and tightly closed before being cooked. Open mussels should be discarded, as should any that do not open after they are cooked.
These mussels are blast frozen immediately to seal in the flavors, then cryovac-ed in 2 pound bags.

Harvested in the coves and bays along the west coast, Pacific oysters will take on the characteristics of the waters from which they are harvested. Pacific oysters tend to be mild, sweet, and slightly salty.

Harvested in the coves and bays along the west coast, Pacific oysters will take on the characteristics of the waters from which they are harvested. Pacific oysters tend to be mild, sweet, and slightly salty.
These oysters are grown in the Malaspina Inlet in the lower part of Desolation Sound Marine Park in British Columbia. Malaspina oysters are grown in trays in swift currents which produce excellent meat quality. They are beach conditioned before shipping.

Farmed mussels are higher quality than wild mussels because they are kept below the water even at low tide, allowing them to feed continuously so their meat content is higher. Another benefit is that they are also are kept above the bottom, reducing ingestion of the grit that often accompanies a wild mussel. The beard, the threads that attach the mussel to the rock or rope, should be removed before preparation. Mussels should be alive and tightly closed before being cooked. Open mussels should be discarded, as should any that do not open after they are cooked.
One pound container.