Blue Mussels: export from Canada to Southeast Asia

Blue mussels are cultured in Canada, not wild-harvested, principally on Prince Edward Island, which gives them steadier supply and more predictable sizing than the wild shellfish trade.

The specification points are size grade, meat yield as a percentage of total weight, shell condition and cleanliness. Meat yield is the number that determines value and it varies seasonally with the spawning cycle: mussels are thin after spawning and a buyer contracting on size alone can receive a technically correct but commercially poor product.

The formats are live, frozen half-shell, whole cooked frozen and meat. Live mussels into Asia are an airfreight product with a short clock; frozen half-shell is the volume export route.

Specify format, size grade and meat yield, and confirm the destination's shellfish import requirements, which are frequently stricter than for finfish.

Live, frozen and prepared shellfish classify under different lines, and bivalves carry destination import controls that are frequently stricter than for finfish. Confirm the classification and the shellfish control position together.