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Kinkawooka Mussels at Cloudy Bay Fish Co.

Author: Posted on: July 23, 2012 at 10:02 am

The new season Kinkawooka Mussels were launched at a media event at Cloudy Bay Fish Co with Andrew Puglisi, MD of Kinkawooka Shellfish demonstrating the variety of ways the pot ready mussels can be enjoyed.

Kinkawooka Mussels
Andrew Puglisi with Lisa

The launch followed from the announcement that John Susman (Fisheads Seafood Strategy and Cloudy Bay Fish Co.) was awarded the Outstanding Provedore of the Year at the Delicious Produce Awards held the day before.

Kinkawooka mussels are grown in the waters of Boston Bay, on the West Coast of South Australia’s Eyre Peninsula. Before they are packaged, each mussel is graded, scrubbed, cleaned and be-bearded which gives them their “pot ready” status.

Kinkawooka Mussels

The new season petit bouchon variety, which was a medallist in the ‘From the Sea’ category, was also launched at the event. These are smaller in size and available from July to September.

Kinkawooka Mussels

Live pot ready mussels are convenient and easy to prepare. Discard the liquid in the bag and use them immediately. They take just a few minutes to cook and can be enjoyed steamed with a variety of herbs, garlic, onions, fennel, saffron and are delicious cooked in a little Pernod with dill and Pepe Saya butter.

Kinkawooka Mussels

The orange-coloured mussels are female and have a more earthy flavour while the paler mussels are male and have a cleaner, fresher and finer taste.

You’ll find them at Cloudy Bay Fish Co., and at various stockists at the Sydney Fish Market. And if you’re travelling, you’ll even find supermarkets in Dubai such as Carrefour stocking the Australian sustainable produce.

Kinkawooka Mussels
L-R: Pepe Saya, John Susman, Andrew Puglisi

Cloudy Bay Fish Co.
Level 5 Westfield
Sydney NSW 2000

Kinkawooka Mussels

http://kinkawookashellfish.com.au

Gourmantic attended the media launch on Tuesday 17 July 2012 as guests.

Corinne

Corinne is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues.

She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards for 2013 and several cocktail competitions. She is also named in the Australian Bartender Most Influential List for 2013.


This article is posted on Gourmantic.com. All rights reserved. Copyright © 2014

Kinkawooka Mussels at Cloudy Bay Fish Co. was last modified: April 6th, 2013 by Corinne

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5 Comments to “Kinkawooka Mussels at Cloudy Bay Fish Co.”

  1. [...] in a moment that triggered a sense of patriotism, I spotted our favourite Kinkawooka live mussels from South [...]

  2. [...] Galan with John Susman (Cloudy Bay Fish Co.): Kinkawooka mussels and Cloudy Bay clam shells, on a silk tie, side slouch blouse finished with a pair of tight fitting [...]

  3. [...] Bincho Albacore tuna from Mooloolaba, Whisperers Oysters from Lemon Tree Passage in Port Stevens, Kinkawooka Live Pot Ready Mussels from South Australia which we recently reviewed and the sweetest crab meat from Spanner Crabs [...]

  4. [...] matched to the citrus and mineral notes of Laurent Perrier Ultra Brut. This was followed by Kinkawooka Petit Bouchot mussels with Charles Heidsieck Brut Reserve, Lanson Gold Label 2002 and a favourite, Ruinart Blanc de [...]

  5. […] Kinkawooka mussels come from Boston Bay in South Australia and the only Friend of the Sea certified Mainland mussel producer. The mussels are soft and sweet with the males (yellow) a little sweeter than the females (orange). The mussels come in sealed live pot ready packaging, scrubbed, cleaned and de-bearded ready for cooking. […]

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