Newfoundland Rope Cultured Mussels?

[The Mermaid]

For dinner tonight I fixed broiled scallops, steamed mussels, noodles alfredo and spinach. Oh and some sourdough bread to go with the mussel juice. Served with a white wine. Yum-yum.

I bought these mussels frozen, though I think fresh is better. The label identifies these mollusks as 100% farm raised Newfoundland Rope Cultured Mussels.

My question is what does rope cultured mean? Do they lower a rope in the fisherie and allow mussels to grow on them. Or do they somehow seed the rope with mussels then submerge it?

However they do it, they were sure tasty steamed with sauted onions & garlic, tomatoes and white wine.

[Reeder]

You are correct. They start the mussels from seed and grow them on ropes hanging in the water from floating dock like structures. I saw it on one of those cooking shows on PBS.

[kanicbird]

The ropes (actually suspending the mussels) prevent sand from getting in them.

Now I'm hungry

[donkeyoatey]

You have the general idea The Mermaid.
The rope is seeded by dragging it through the water over a mussel bed. About 3-4 weeks after the eggs were fertilized the mussel larvae are ready to mature into juvenile mussels and are looking for a hard surface to attach themselves to.
From this site (http://www.irh.k12.nf.ca/mussels/backgrou.htm) :




The mussel industry is one of patience and great strength of mind. It takes almost three years from the starting point, to receive the finished product and to get your pay.
In the first year, in early summer, collectors - ropes with weights on the end - get dragged through the spawn, which attach to the ropes. These ropes are then tied to more ropes and are put in the bays where the farm is located. They grow for a year and change from a microscopic organism into a tiny mussel about half an inch long. They are then brought to shore and are taken off the rope and put into "socks," which are mesh sleves. These are tied to the main lines again and are put back into the farm. These tiny mussels then migrate to the outside of the sock and stay there feeding and growing for one to two years, until they reach market size. They are then taken to a processing plant and are declumped and debissed. They are cleaned, packaged, and are transported to markets from St. John’s to San Francisco.

[donkeyoatey]

Btw, those are long ropes:In eastern Canada, mussels are usually cultured on long lines. These are typically 600 foot ropes, anchored securely at both ends, and supported by floats tied at intervals along their length. Growers generally use concrete or salvaged railroad rails for anchors and lobster trap buoys for floats.