Rising Global Seafood Demand

Global seafood supplies must increase by 1.5 to 2 million tons annually in order to meet the future needs of a growing population that increasingly recognizes the health benefits of seafood consumption. The United States currently imports more than 90% of the seafood consumed domestically at a cost of nearly $14 billion. Roughly 50% of this imported seafood is farmed in other countries using aquaculture. Aquaculture - the farming of fish, shellfish, and aquatic plants - is the fastest growing agricultural sector in the world. As it has for the past 30 years, aquaculture will undoubtedly play a crucial role in meeting society's future need for increased seafood production.

Ventura's Role in Meeting Rising Demand

The Ventura area is ideally poised to help meet a burgeoning seafood demand with mussel aquaculture. The nearshore waters of the Southern California Bight are extremely suitable environments for mussel farming based on overall quality, temperature profile, nutrient abundance, seabed characteristics, and proximity to established commercial landing facilities in the Ventura Harbor. Mussel farming within this region of the California coast has enormous potential to create a substantial and dependable supply of new seafood product, and diversify the range of existing seafood products currently landed at Ventura Harbor's working waterfront. The local production of mussels will enable growers to supply fresh, high-quality mussels to some of the largest markets in the world, thereby enhancing economic development in the region at significant levels. At the same time, mussel cultivation in the Ventura area will accommodate growing consumer interest in locally sourced food with higher quality and freshness, and a dramatically lower carbon footprint than food transported over long distances. Because farmed mussels are harvested under strict guidelines and sold to consumers live, quality and freshness are ensured.

A Sustainable Method of Seafood Production that Protects Sea Life and Habitats

Mussels feed exclusively by filtering naturally occurring microscopic plankton and organic particles from the water column. Each day, individual mussels filter approximately 10-15 gallons of seawater, which improves ocean water quality in and around farm sites. When compared to beef, chicken, pork, or fish, mussels and other bivalve shellfish produce the smallest environmental footprint. Mussel farmers never use antibiotics or other chemicals to cultivate mussels. Furthermore, mussels require no fresh water or external food supplies, create more protein per unit area, and produce fewer nutrient pollutants such as nitrogen and phosphorous. In fact, mussels remove nitrogen and carbon from ocean water and store it in their bodies and shells, so harvesting farmed mussels actually removes nitrogen and carbon from the ocean.

Farmed mussels are consistently ranked as a Best Choice by the Seafood Watch program of the Monterey Bay Aquarium, which considers mussel aquaculture a highly sustainable practice because the environmental impacts of farming plankton-filtering species are minimal. In fact, the method by which mussels are cultivated appears to positively influence the ocean environment. Mussels are grown in dense clusters on long-lines, which create a complex, three-dimensional habitat that attracts a diverse array of fish and invertebrates. As a result, mussel long lines deployed in the ocean create a localized ecosystem with far greater species richness and abundance than the surrounding water column.

Dietary and Health Benefits of Farmed Mussels

The health benefits of seafood consumption are well documented. Current dietary guidelines from the U.S. Department of Health and Human Services and the U.S. Department of Agriculture recommend that Americans increase their seafood intake to twice a week. Of particular relevance to seafood consumption are the Omega-3 polyunsaturated fatty acids (PUFAs) that are essential for human health and found in high quantities in most seafood products. These PUFAs must be obtained through your food because the body can't produce them naturally. The Omega-3 fatty acids linked most closely to health benefits are the PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the most prevalent fatty acids found in mussels. EPA and DHA - which are present in mussels at higher levels than salmon and tuna - are thought to support normal growth and development and impart a wide range of more specific health benefits. These benefits include a reduced risk of heart attack, abnormal heartbeat, and stroke in people with heart disorders, lower cholesterol levels, and help with depression. They also appear to play a crucial role in brain development and function.

Apart from these important health benefits, mussels are high in protein and low in calories, making them an excellent addition to diets designed to reduce or maintain body weight. A single 3-ounce serving provides one-third of the daily recommended dietary allowance for protein that includes all of the essential amino acids for human health. The protein in mussels is also easier to digest because it contains less connective tissue than red meats and poultry.

Mussels are also considered to be low in both total and saturated fat. Current dietary recommendations suggest that we reduce our total fat intake to less than 30% of the calories that we eat, and that we limit our intake of saturated fat. Mussels contain less than 5% total fat, which is significantly less than the quantity of fat found in other protein-rich foods. Because a large proportion of the total fat found in mussels is unsaturated, mussel consumption can help meet dietary recommendations to increase unsaturated fat while decreasing saturated fat. Mussels are also rich in iron, magnesium, phosphorus, selenium, zinc, and vitamins C and B12, all of which are well-established components of a healthy diet.