most mussels (and other shellfish) are grown suspended in trays/rafts /
socks and are in a less hostile environment (not subject to abrasion from
tides, waves, etc) than beach-grown shellfish. It is a common practice in
the oyster industry to take suspended oysters from longlines and  "harden"
the shell by placing them on the beach for a period before market.

Rick Harbo
Nanaimo, B.C. Canada
----- Original Message -----
From: "Andrew Grebneff" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Monday, June 24, 2002 4:04 AM
Subject: Re: farmed mussels


> >\It reads:
> >"...To distinguish from wild mussels, check the shell. Farmed have
> >thin, dark shells; wild have
> >thicker, silvery shells..."
> >
> >Although this fact is true, I am wondering WHY the shells of farmed
> >mussels are always
> >thinner??
> >I am a coastal fellow working on a mussel aquaculture project with
> >the University of Rhode
> >Island's Seagrant director.
> >If you have any information you can give me I would appreciate it. I
> >have been searching for
> >the answer for some time now, and getting very frustrated!
> >
> >Thanks a lot,
> >Jessica Scherer
>
> I'm not sure, but cultured mussels here in NZ are Perna canaliculus,
> and are large and thinshelled. They are all grown on rafts in very
> sheltered waters. I suspect that the water conditions are the
> determining factor here. Are the US cultured mussels grown in such
> shelter?
> --
> Andrew Grebneff
> 165 Evans St, Dunedin 9001, New Zealand
> <[log in to unmask]>
> Seashell, Macintosh, VW/Toyota van nut
>