Mussel season starts: Cheers to the harvest off Sylt!

Mussel season starts: Cheers to the harvest off Sylt!

The mussel season on the west coast starts today in Schleswig-Holstein, and the fishermen have been working full of energy since mid-June. The first mussel harvests are underway on an area of ​​1,200 hectares around Sylt, and the forecasts look promising. NDR reports expected yields of between 12,000 and 13,000 tons, to be harvested by the end of October. Mussel consumption has also increased in summer in recent years, with the main buyers originating in Belgium and France.

An interesting aspect: German consumers traditionally have a preference for mussels in autumn. Don't panic, mussels can be enjoyed on the table even in summer! Prices are stable and are expected to be between 1.50 and 1.80 euros per kilo. There are around 50 mussel fishermen active in this country, who primarily bring in their harvest off Sylt and in Büsum.

Sustainable breeding and harvesting

The mussel fishery in Schleswig-Holstein has changed significantly in recent years. In the past, mussels were primarily caught or collected, but today farming dominates. The state of Schleswig-Holstein emphasizes that breeding takes place using the soil cultivation method and is therefore more sustainable. In coastal waters, the use of mussels is subject to special fishing permits, and the traditional cultivation area is the Wadden Sea, which is now protected as a national park.

In addition to breeding, sustainability is also a central issue. Since 1997, mussel use in the national park has been carried out on the basis of a comprehensive management program that is regularly updated. What is particularly noteworthy is that large parts of the national park are closed to mussel use in order to protect the stocks.

Harvest and preparation

Once harvested, mussels are particularly tasty and nutrient-rich. They consist of over 30 percent pure mussel meat and are rich in protein and omega-3 fatty acids. Preparation is very simple: the mussels should be rinsed thoroughly, the beard removed and checked for freshness before being steamed with onions, herbs or vegetables. NDR recommends that it is best to consume the mussels one to two days after purchase and store them in the refrigerator in an open container.

This year the mussel economy is optimistic as yields appear to be stable so far. After years of fluctuating stocks, the industry is now relying on seed mussel extraction systems, which have so far proven successful and are intended to ensure reliable income for the mussel fishery.