Mussel Of Bouchot price

Mussel Of Bouchot

Moules bouchot or mussels are grown on a bed of wooden poles Bouchot-style, are very popular. This is probably the most well-known French style of mussels worldwide. It has been a tradition in France for centuries and continues to be a very popular way to farm mussels. Particularly in the Brittany region, but also in Normandy. The mussels are grown on long ropes strung from wooden poles anchored to the bottom of the seafloor. They are often farmed in shallow waters by the shoreline, giving them very direct contact with human activity. Any detritus that washes ashore is collected by the mussels as grazing food which, combined with the constant flow of seawater, means they are very clean. This makes them a favorite with chefs and restaurant-goers alike as they have very little grit and barnacles, and such a full flavor. The bouchot style of mussel farming is very efficient and typically yields more than 12 kilograms (26 pounds) per square meter which makes it an excellent choice for sustainable aquaculture. This method is also conducive to the production of a variety of other species such as cephalopods like squid and octopus, shrimp, and lobsters. In present days, the bouchot mussels are flavor-enhanced in a special way called “gavage” (force-feeding). As soon as the mussels attach to the poles they start to excrete waste and mucus. This is collected and processed into a spicy paste which is then injected under their skin. The result is a plumper, meatier, more flavorful mussel. Moules bouchot or mussels are grown on a bed of wooden poles. It is one of the most popular French styles of mussels worldwide. This method has been a tradition in France for centuries and continues to be a popular way to farm mussels. The mussels are grown on long ropes strung from wooden poles anchored to the bottom of the seafloor. Any detritus that washes ashore is collected by the mussels as grazing food which, combined with the constant flow of seawater, means they are very clean. This makes them a favorite with chefs and restaurant-goers alike as they have very little grit and barnacles, and such a full flavor. The bouchot style of mussel farming is very efficient and typically yields more than 12 kilograms (26 pounds) per square meter which makes it an excellent choice for sustainable aquaculture. This method is also conducive to the production of a variety of other species such as cephalopods like squid and octopus, shrimp, and lobsters. In present days, the bouchot mussels are flavor-enhanced in a special way called “gavage” (force-feeding). As soon as the mussels attach to the poles they start to excrete waste and mucus. This is collected and processed into a spicy paste which is then injected under their skin. The result is a plumper, meatier, more flavorful mussel.

Global mussel of bouchot production

Mussel of bouchot global production has been estimated at around 170,000 tonnes in 2009. The majority of mussel of bouchot are produced in Europe with an estimated production of around 130,000 tonnes, followed by Asia with an estimated production of 30,000 tonnes. The remaining production is from North America and Africa. Mussel of bouchot are usually produced using the traditional method of Aquaculture. This involves raising mussels in submerged nets or bags that are anchored to the seafloor. The mussels filter food from the water and grow to a marketable size within 18-24 months. Mussel of bouchot production has increased in recent years due to the high demand for this seafood product. The majority of mussel of bouchot are consumed fresh, however, a growing number are being processed into products such as canned mussels, smoked mussels and dried mussels. The global production of mussel of bouchot is forecast to continue to grow in the coming years as demand for this healthy and delicious seafood product increases. Mussel of bouchot are a type of shellfish that is harvested for food all around the world. The word "mussel" actually refers to a number of different species of shellfish, including clams, oysters, and scallops.