Frozen cooked Chilean mussel meat (IQF)

What IQF Chilean mussel meat is

It is the meat of the Chilean mussel, Mytilus chilensis, cooked and removed from the shell. After cooking and shucking, each piece is frozen separately (IQF, Individually Quick Frozen), so the meats do not stick together in a block and can be portioned exactly as needed.

Chile is one of the world’s leading producers of farmed mussels, and its frozen mussel meat is a staple in Europe for processors, distributors and foodservice. Based in Vigo, at the heart of Galicia’s mussel industry, we know first-hand how origins differ and select the product according to each customer’s end use.

Sizes and presentation

Mussel meat is graded by the number of pieces per kilogram (or per pound in some markets): the lower the figure, the larger the piece. Ranges such as 100/200, 200/300 or 300/500 pieces per kg are common in the market:

• Larger grades: plump meats for dishes where the mussel is on show, battered products or salads.
• Medium and small grades: rice dishes, sauces, fillings, ready meals and processing.

Size, glazing and packing (bags, bulk cartons, customer brand) are agreed to each order’s specification. If you need mussels in the shell, see our frozen whole cooked Chilean mussels.

Who buys it: retail, importers and processors

IQF mussel meat is a fast-moving line in retail, sold packed in the frozen aisle, and among importers and distributors supplying foodservice and catering. It is also a raw material for ready meals, canned products and seafood preparations.

We serve customers throughout Europe and in markets beyond it, adapting our offer to each specification. Explore the full Chilean mussel range, compare it with our Galician mussel meat or browse all our frozen mussels.

Storage and use

Keep the product at −18 °C or below and avoid any break in the cold chain. Because it is IQF, you can take out only what you need and return the rest to the freezer without it thawing.

As the meat is already cooked, simply thaw it slowly in a cold room or refrigerator at 0–4 °C, or add it straight to the dish at the end of cooking so it stays juicy. Once thawed, it should not be refrozen.