• Fully cooked & convenient — boiling eliminates live-handling and sharply reduces microbiological risk; cuts kitchen prep time.

• High protein, low fat — naturally rich in vitamin B12, selenium and marine omega-3.

• Shell-off, ready to use — no shucking labour, no shell waste to dispose of.

• Graded sizing — sorted by count/kg for predictable plate and pack consistency.

• Flexible freezing — IQF for portion control or block frozen for further processing.

• Long frozen shelf life — stable at -18 °C for up to 24 months.

• Chowders, seafood soups, paella and risotto.

• Seafood pasta, cream sauces and dips.

• Ingredient for ready meals and prepared foods.

• Foodservice buffet and à-la-carte portions.

• Retail frozen packs (private label supported).

• Food safety: HACCP, BRC, ISO 22000, HALAL, EU Reg. (EC) 853/2004.

• Sustainability (source-matched): Mussels are farmed aquaculture → ASC, BAP, GLOBALG.A.P. apply. MSC does NOT apply — MSC is a wild-capture standard and is incorrectly used for farmed bivalves.

• (No allergen statement per current copy standard.)

• Store at -18 °C or below. Shelf life 24 months from production.

• Packaging: poly-lined cartons; IQF 10 kg bulk or retail re-packs.

• MOQ: 1 × 20' FCL (≈ 10–12 MT) or per agreed pack schedule.

Q1. Which mussel species is used, and can it be substituted? A. The base species is Mytilus coruscus (厚壳贻贝); harvest may also draw on M. galloprovincialis or Perna viridis. To prevent species substitution, the commercial invoice and packing list must state the exact Latin name and harvest region. Different Mytilus/Perna species vary in meat yield and colour, so fixing the species protects your recipe.

Q2. Is this product wild-caught or farmed, and which sustainability certificate is correct? A. Mussels are farmed (rope-cultured aquaculture), not wild-captured. The correct schemes are ASC, BAP or GLOBALG.A.P. MSC is a wild-fishery label and does not apply to farmed mussels — beware suppliers who attach MSC to farmed bivalves.

Q3. IQF or block frozen — what is the difference for my operation? A. IQF (individual quick frozen) keeps each piece separate, ideal for portion-controlled foodservice and retail. Block frozen is a solid slab, better value for further processing (sauces, ready meals). Both are fully cooked before freezing.

Q4. What HS code should I declare for boiled mussel meat? A. Because the meat is fully cooked then frozen, declare it under HS 1605.53 (prepared or preserved mussels, frozen). If the product is only par-boiled/blanched and still requires cooking, some customs accept HS 0307.32 (raw frozen mussels) — but a fully boiled product belongs in 1605.53. Confirm with your broker, as duty and documentation differ.

Q5. Is boiled mussel meat ready-to-eat? A. Yes. It is fully cooked during production, so it is safe to eat after thawing or light reheating. It must still be handled and stored as a frozen food and reheated to serving temperature before hot service.

Q6. How does boiled mussel meat differ from dried or smoked mussel? A. Boiled mussel meat is frozen and cooked, with a moist, tender texture (HS 1605.53). Dried, salted or smoked mussels (HS 0307.39) are preserved without freezing and have a chewy, intense texture for different culinary uses. They are not interchangeable in formulation.