They are detected and caught exclusively in the Aegean, one by one, by hand, and by experienced divers. They are served mostly raw with lemon, but are also cooked with pasta or melted cheese dishes. Like all our shellfish, they are carefully selected and go through all the necessary quality control procedures to ensure their quality and are safe to eat. Once they have successfully gone through these, they get the Mytilos tag and are driven to market.
Fished from the Mediterranean (FAO 37)
30-35 pieces / kilo
1.024 - 1.026
13 °C in tanks
5 - 6 °C in refrigerator