The Tasmanian blue mussel (Mytilus edulis planulatus) industry began in the early 1980s with oyster farmers diversifying into hanging culture of wild-caught spat. Some farmers also collected mussels as part of the process of cleaning salmon cages on which spat had settled. The industry is now making a transition towards using hatchery-cultured spat.
Mussel farms are in the waters of D'Entrecasteaux Channel, Huon River, Port Esperance, Tasman Peninsula and Norfolk Bay.
Most of the production is sold live/unopened into mainland Australian markets, where it attracts a premium price because of its large size, high meat content and flavour.
This page last updated 3 January 2008
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