Product #: S137
Scientific Name: Sicyonia brevirostris
Country of Origin: Canada$13.40 /LB (minimum: 1 LB)
Farmed mussels are higher quality than wild mussels because they are kept below the water even at low tide, allowing them to feed continuously so their meat content is higher. Another benefit is that they are also are kept above the bottom, reducing ingestion of the grit that often accompanies a wild mussel. The beard, the threads that attach the mussel to the rock or rope, should be removed before preparation. Mussels should be alive and tightly closed before being cooked. Open mussels should be discarded, as should any that do not open after they are cooked. All of our smoked products are hand-selected and produced in small batches in our custom smokehouse in Washington, DC. We only use the freshest seafood, hardwood smoke and all-natural ingredients in each of our recipes. We never use chemicals or artificial colorings. Our Smoke Masters, one of whom is a Michelin-awarded Chef have been curing and smoking the widest variety of seafood in the USsmoked seafood industry since 1984. We believe you will enjoy he results of our dedication to the highest levels of quality. - Our smoke masters have a combined fish smoking experience of over 70 years. - Our products are designed by a Michelin Recognized Chef. - We use only BAP certified farms and all of our ingredients are sustainably sourced. - Restaurant Association of Metropolitan Washington?s Best Regional Food Producer/Manufacturer for 2018 - American Masters of Taste 2019 U.S.A. Taste Champion All of our smoked products are hand-selected and produced in small batches in our custom smokehouse in Washington, DC. We only use the freshest seafood, hardwood smoke, and all-natural ingredients in each of our recipes. We never use chemicals or artificial colorings. Our Smoke Masters, one of whom is a Michelin-awarded Chef have been curing and smoking the widest variety of seafood in the US smoked seafood industry since 1984. We believe you will enjoy the results of our dedication to the highest levels of quality. Ivy City Smokehouse is the brainchild of Ron Goodman and Greg "Captain" Casten. Opening in 2016, the Smokehouse, located next door to Profish specializes in Smoked Seafood treats but also is a retail store and a restaurant. All of the products the Smokehouse produces are available here, including some of the restaurant favorites. Using only natural ingredients, and combining both the art and science so necessary to create the perfect flavor and textures (the absolute secret to all smoked seafood) Chef Ron and his expert team lead by Jesus Bercian have developed methods of smoking without parallel in the seafood world - We think you will agree! Ron graduated from the Culinary Institute in 1972 and worked as a chef for local European restaurants and hotels until opening his own restaurant in 1977. In 1982 he began smoking meats and a variety of seafood in his restaurant smoker. Garnering many accolades from both customers and local chefs in 1984 he decided to go into the seafood smoking business and found a partner who owned a local seafood processing and distribution company. This first smoking business is where our two smoke masters began working together. Along with our Ron's cooking and smoking experience he went on to get graduate degrees in biology while taking many food science courses, and became the 8th certified research chef in the country. Food has been a career long passion and we sincerely believes you will experience this dedication in every bite. Greg, who in 1989, having determined that getting quality seafood in Washington was no easy task, was determined to open a seafood wholesale company. ProFish Limited opened in November of 1989 with one pickup truck and a small rented stall in the Ivy City section of Northeast Washington DC. Today ProFish owns its building, has 26 trucks, 135 employees, and thousands of loyal customers. From within Profish's incubator, ivy City Smokehouse became its own entity. Although Ivy City Smokehouse is itself a young business, the people at the heart of the company have hundreds of years of combined experience in the seafood and food industries together. This relationship between smokehouse and seafood distributor has created a perfect blend of craftsmanship and quality. All of our products are Artisan Crafted and the other key member of the smoke master team is Jesus Bercian, who has been working with Ron and smoking high-quality seafood since 1984. His senses have been keenly honed to monitor all aspects of this demanding process, selection of the raw material, curing, and handling, smoking, and packaging are all accomplished with a passionate and experienced eye to the highest levels of quality.
The blue mussel is found throughout the northern Atlantic Ocean. Nearly identical species are found in the Pacific and Mediterranean.
Aquaculture of blue mussels in Canada and the U.S. is very sustainable. The species is native to the area but is cultured in vertical mesh bags suspended in the water column to eliminate interaction with the natural bottom habitat. The seed for aquaculture operations is collected from the wild stock, primarily by providing settling habitat for the free swimming larval stage but also by the collection of juvenile (seed) mussels from their natural habitat. Mussels are filter feeders and do not require any supplemental feed though there is some concern that densely stocked mussel farms could alter food web dynamics. Pollution is minimal and chemicals are not used in mussel culture.
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