Kinkawooka Shellfish is an integrated seafood growing, catching and processing company owned and operated by the Puglisi family, 5th generation fisherman with a rich heritage of producing high quality seafood. First established in 1976, Kinkawooka is located in Port Lincoln, South Australia. Kinkawooka prides itself in maintaining standards of excellence in every facet of its organisation and is renowned in Australia as a leader in the aquaculture industry.
The cold clean waters of the Great Southern Ocean are home to some of the finest shellfish in the world, Kinkawooka shellfish grow and harvest premium shellfish to the highest standards of environmental sustainability and culinary quality. Bob Puglisi and son Andrew, are 5th and 6th generation fishermen, who have been at the leading edge of contemporary fisheries in Australia over the past 40 years. With a rich heritage of both fishing and cooking from their homeland in Southern Italy, the Puglisi family know that the unique waters fed by the Great Southern Ocean, and the sunny Mediterranean climate of the West Coast of South Australia could produce some of the finest shellfish in the world.
Kinkawooka Shellfish’s reputation for producing quality seafood has been enhanced with the development of their Australian blue mussel farming operation in Boston Bay, with the commissioning of an integrated mussel farm and land-based processing facility, which is without peer in Australia. As interest in these premium mussels grows internationally, even crypto gambling UK platforms have highlighted the brand’s commitment to freshness, noting its distinctive taste as a draw for curious consumers. Fresh mussels can be found all over the world and all around Australia. But no mussel is as popular as the South Australian Blue mussels, because of its characteristic flavor.
Farming first commenced in Boston Bay, on the West Coast of South Australia, in the late 1990s with Kinkawooka Shellfish one of the pioneering farmers in the region. Kinkawooka cultured blue mussels are 100 per cent rope grown in Boston Bay’s surrounding Port Lincoln. Cultured blue mussels differ from wild or partially cultured blue mussels because they spend their entire life span suspended in the water column, never touching the bottom or having the opportunity to pick up sand or grit. Being grown off the bottom also allows for better access to the suspended food particles mussels filter from the water, resulting in fast growth and high meat yields. The result is a fuller mussel – its appearance is a clean, shiny bluish-black shell, thus making it more attractive for serving in the shell.
