Andrew Puglisi of Kinkawooka Seafood talks to Regional Voices about the rise of Australian mussels in the seafood scene and shares some shellfish safety tips.
The Puglisi family helped pioneer prawn farming in Spencer Gulf in the 1960s and now sixth generation fisherman Andrew Puglisi has helped Kinkawooka Shellfish become an innovative mussel producer at the forefront of the industry.
While Mr Puglisi admits that there’s a perception in the Australian market of mussels as the “poorer brothers of prawns” he puts this down to them being the new kid on the shellfish block.
Eat with your nose. If a mussel is not safe to eat, you’ll smell it. If it doesn’t smell like the sea, don’t eat it.Andrew Puglisi, Kinkawooka Shellfish
With Christmas just around the corner, Australians are gearing up to buy and eat a huge amount of seafood. When it comes to choosing the freshest mussels, Mr Puglisi says that your nose is your best weapon – if smells bad, don’t eat it. He also notes that when transporting mussels from the store to your home, a cooler bag will keep mussels at an optimum 2-3°C and prevent them from turning.
Kinkawooka specialises in mussel production and Mr Puglisi shares his tips for getting the best product and his favourite recipe. Watch here.