Banking on blue mussels

Two businessmen have discovered a market for the green-lipped mussel’s irritating cousin, the blue mussel.

New company CFARMX is hoping to find mussel farmers willing to sell the blue mollusc, which muscle their way onto green-lipped mussel lines in the Marlbor- ough Sounds.

Directors Nick Mcmillan and Ben Forrest also plan to open a factory where they will turn blue mussels into an ingredient for aquaculture feed, for farmed fish such as salmon, shrimp and prawn.

Mcmillan, of Christchurch, said blue mussels were frequently overlooked as green-lipped mussels were considered a delicacy, however the ‘‘blues’’ were a rich source of protein.

Blue mussels were generally smaller, had a stronger taste and different texture. While they were consumed in many countries, they were not worth as much as New Zealand’s $170 million green-lipped mussel industry.

But Mcmillan said there was a lack of protein-rich aquaculture feeds, and a huge demand from aquaculture feed producers in Australia.

‘‘They used to use things like soy, but that has now gone into the human food chain, and the result is there’s a lot less quality products out there, a distinct lack of protein-rich feeds for aquaculture farms.’’

Mussel farmers would supply CFARMX with their by-catch of blue mussels, and the company would turn the mussels into a soup-like liquid, Mcmillan said.

Mcmillan and Forrest visited Havelock this month to meet with potential suppliers and look at possible factory sites, and would return next month to speak with the Marlborough District Council and confirm contracts.

They also met with industry group Smart and Connected Aquaculture during their visit to share ideas and get local advice, Mcmillan said.

‘‘Smart and Connected have been a driving force in supporting this initiative.’’

The industry group had been investigating uses for blue mussels since it was discussed at a forum in 2016.

Smart and Connected Aquaculture chair Brendon Burns said the group was ‘‘delighted’’ to have helped bring about a new project. The venture would ‘‘turn blue mussel by-catch into a valuable stream of new products, reducing waste and creating jobs’’, he said.

Marlborough produced about 65 per cent of the country’s mussels, with processing mainly at Havelock by Sanford, and at Blenheim in factories run by Kono and Talley’s.