Pacifica Seafoods Ltd, New Zealand. NZ Greenshells mussels, rock lobster, wetfish and processing

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Mussel Facts

SUPERIOR MEAT TO SHELL RATIO

Meat to shell ratio is used to determine net weight of mussel meat from the gross weight of a mussel which includes shell. These ratios are used as a processing guide for meat recovery. The standard practice is to take 1kg of half shell mussels, weigh the product, remove the meat and weigh the product again. The meat should be in the range of 55% of total gross weight.

Meat to Shell Ratio Comparisons

  NZGM (Perna canaliculus) Blue Mussels (Mytilus edulis)
Average meat to shell ratio*
55%
25%
Half shell recovery figure*
50% cooked weight

(‘cooked' weight is lower due to loss of water during cooking process)

14-18% cooked weight

(this is largely due to the small mussel meat, heavy shell and loss of water during cooking process)

Conclusions
1. New Zealand Greenshell™ mussels have more meat per mussel and less shell weight

2. Competing Mytilus edulis mussels have a low meat to shell ratio. 1kg of mussels will yield approximately half the meat weight of New Zealand Greenshell mussels.

3. Because shells cannot be eaten, any price comparison needs to evaluate the meat weight of the mussels being compared.

* Note: Percentages will vary depending on the time of year of harvest.

Plate Cost Comparison: NZGM v Blue Mussels
  NZGM (Perna canaliculus) Blue Mussels (Mytilus edulis)
Entree Portion Size 9 oz 16 oz
Meat Weight 5 oz 4 oz
Although the average cost per lb wholesale may be slightly higher for NZGM than Blue Mussels, the average cost per portion is lower for NZGM. Fewer shells are necessary for NZGM resulting in considerably lower plate costs.