Blanched clams have been a mainstay in the Australian market for quite some time, thanks to our friends in New Zealand. The benefits of their long shelf life and uncompromised quality make them a profitable choice for retailers and restaurants alike. Due to a shorter shelf life, the similar, delicious live mussel has historically seen much less traction in sales.
Fortunately this is all starting to change, thanks to South Australian Seafoods, who have found the perfect solution with their Blanched Boston Bay Mussels. These mussels retain the benefits of live product while eliminating the challenges of short shelf life. The rapid retort process involved in blanching extends shelf life to 6 months, without the need for anything artificial – so no more waste!
These long-shelf-life mussels are beautiful, tender and ready-to-eat. Prepare them just as you would live mussels, like in a spicy tomato or garlic and white wine sauce. This is a great solution for those who want bring mussels onto their menus but can’t guarantee fast demand.
PRAWNS xxx Gold Coast Marine Aquaculture are likely to finish harvesting the current crop of fresh Black Tiger Prawns in late February.xxx xxx Seafarms and Tru Blu will commence harvesting Black Tiger Prawns in mid February. These will be mainly 21-30/lb grade at the beginning, with 16-20/lb and 10-15/lb available closer to Easter. xxx Continue below for oysters, shellfish and finfish...