Live shellfish

Fresh West Coast Mussels:

Our beautiful fresh, plump West Coast Mussels are cultivated in their natural environment on the West Coast.

These cultivated mussels only feed on plankton in the sea and their diet is free from artificial food or additives. Mussels are grown on ropes in the sea for a minimum of nine months before being harvested. The most common mussel cultivated is the Mediterranean/Spanish mussel (Mytilus galloprovincialis).

If you find a mussel in between with a chocolate to purple colour flesh there is no need for alarm. These are the native South African black mussels (Choromytilus meridionalis) and although their colour and texture may not be as appealing as that of the Spanish mussel, they are safe to eat. Mussels are rich in the essential vitamins and minerals Selenium, Manganese, Zinc, Vitamin B-12, Vitamin C and Iron.

Seasonal availability: Available all year except during red tide on the West Coast. During the colder winter months they are at their plumpest.

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The story of how they arrived on our shores is an interesting one. When the first explorers rounded our coast in their Galions in search of the East they brought with them, stuck to their hulls, the Spanish mussel. As they were sailing and the water temperature was right and conditions favourable the mussels would spawn, take hold and flourish on the South African coast.

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Fresh live Oysters:

Our fresh, plump, salty yet sweet Oysters are cultivated in the ice-cold waters of the West Coast of South Africa. Oysters are cultivated in cages/baskets in the sea for a minimum of 10 months before being harvested. Cultivated Oysters only feed on plankton in the sea and their diet is free from artificial food or additives. Oysters are rich in the essential nutrients Vitamin B12, Zinc, Selenium and Vitamin D. Oysters are kept alive at Gordon’s Bay Fisheries in our seawater tank so you can be assured of the freshest on offer.

Seasonal availability: Fresh, live Oysters are available all year except during red tide on the West Coast. Oysters at their plumpest and sweetest during the colder months.

Live West Coast Rock lobster (Crayfish)

West Coast Rock Lobster (Crayfish) is a part of the culinary culture and traditions of the Western Cape and has adorned tables set for feasts during hay-days and holidays for as long as we can remember and are reminded of.

Our live crayfish are kept in a seawater tank in our shop to ensure the best and freshest product for you to enjoy.

West Coast Rock Lobster (Jasus lalandi), better known as Crayfish, flourish in the cold waters of the Benguela current along Southwest and the West Coast of South Africa up to Walvis Bay in Namibia.

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West Coast Rock Lobster was once considered food for the poor until lobster meat (canned) became popular with the bourgeoisie in Europe in the late 1800’s. Commercial exploitation of West Coast Rock Lobster began around 1875 and expanded rapidly until it reached its peak in the 1950’s. Overexploitation, environmental change and habitat degradation caused a dramatic decline in the West Coast Lobster population and industry which in turn had a devastating impact on low- income fishing communities in terms of available nutrition and economic returns.

To ensure the sustainability of the resource strict laws and regulations were put in place but unfortunately today poaching and illegal crayfishing is rife, feeding the insatiable appetite of black- market Asia and the pockets and egos of greedy people who catch more than their recreational or commercial permits permit.

Please be mindful and do not support illegal crayfishing and the sale thereof.    

Seasonal availability: November -April (Commercial).

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