Exploring Blue Mussels as a Sustainable Ingredient in Salmon Feed

Author: Pauline Paolantonacci, Institute of Marine Research (IMR)

Research Initiative

The Institute of Marine Research (IMR) is embarking on an innovative study to investigate the feasibility of using blue mussels in salmon feed. This research aims to determine the health benefits and nutritional value of blue mussels for salmon, alongside assessing the effectiveness of various processing techniques to maintain their nutrients.

“We want to find out whether blue mussels are safe and nutritious for salmon, and whether processing preserves the nutrients,” explains marine scientist and project leader Ikram Belghit.

Unlocking Norway’s Potential

Norway’s extensive coastline provides a unique opportunity for blue mussel production, potentially leading Europe’s market. By 2034, the Norwegian aquaculture industry must source all feed from sustainable origins, with a target of increasing the proportion of locally produced ingredients from a mere 8% to 25%.

Belghit comments, “Today, most aquaculture feed ingredients are imported, which underscores the need for local substitutes like blue mussels in salmon feed.”

Advantages of Blue Mussels

As a low-trophic species, blue mussels occupy the lower tiers of the food chain, making them an environmentally friendly choice for aquaculture feed.

“They are easy to farm, require minimal technology and space, and naturally filter excess nutrients like nitrogen, phosphorus, and carbon from the water,” says Belghit. “Their nutrient-rich profile and local availability position them as an attractive candidate for sustainable feed production.”

Addressing Production Challenges

Despite their promise, blue mussel production does have challenges. Over the past two years, IMR researchers have explored multiple methods to optimize the use of fresh mussel meat. Collaborating with Nofima’s feed technology centre, different blue mussel products have been developed for testing in aquaculture feed.

“The high water content of blue mussels poses preservation challenges,” notes senior researcher Tor Andreas Samuelsen at Nofima. “However, we’ve successfully identified effective processing methods.”

While some processing is essential for conservation and usability in fish feed, it’s crucial to avoid excessive processing, as this can diminish product quality and escalate energy consumption. The objective is to create a high-quality meal in the most sustainable and cost-effective manner.

Next Steps: Testing on Salmon

The concluding phase of this research involves testing the newly developed feed on salmon. “We will assess its impact on growth, health, and overall welfare of the fish. These factors are vital in determining the commercial viability of blue mussels as a feed source,” states Belghit.

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