Distinguishing locally harvested green mussels as imports fill production gap
Distinguishing locally harvested green mussels as imports fill production gap
2026-06-17
Green mussels are a favorite at stir-fry restaurants to pair with drinks. But did you know that the green mussels that were originally a local speciality from Bali have largely been replaced by imports from New Zealand? They not only look different, but also have a distinct taste and texture.
These green mussels in their colorful shells are served stir fried with Thai basil, minced garlic, and chili. It’s a classic choice at stir fry restaurants to pair with drinks. But the mussels that most places serve these days usually aren’t from Taiwan anymore. They’re actually another type of imported mussel.
Restaurant owner
Sells mussels
It’s very hard these days to find someone to dive into the shallows to find them. I’ve been working with this supplier for a long time now.
The area near Bali and Tamsui used to produce lots of green mussels. At one time, 300 kilograms could be harvested in a single day. But the population has been declining due to river pollution, forcing many restaurants to use imported mussels from New Zealand instead, as the supply and pricing is relatively stable. For example, the same serving of New Zealand mussels is about NT$250, while Taiwanese green mussels sell for NT$320.
Ms. She
Restaurant owner
With so many added ingredients and the labor involved, selling a plate for NT$250 actually doesn’t leave that much profit.
Restaurant owner
Sells mussels
The New Zealand mussels have a similar shell color to ours. They’re colorful. The imported ones are all half shells. I’ll make a plate of imported ones and another of the Taiwanese ones so you can see for yourself.
The local green mussels are smaller, but the meat is delicate and sweet with a distinct ocean flavor. The imported New Zealand ones are mostly frozen and processed. They’re larger, with plump meat and a chewy texture.
Member of public
Likes mussels
The salt and water quality in Taiwan make them especially sweet.
Based just on their appearance, it’s hard to tell them apart. But for the discerning foodie, frozen imports are no match for the freshness of Taiwanese green mussels.
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#mussels #greenmussels #imports #NewZealand #NewZealandimports #seafood #stirfry #Bali #Tamsui #restaurant
孔雀蛤還是淡菜? 本土減產進口補位怎分別
2026-06-17
熱炒店裡常見的孔雀蛤，香氣十足，是許多人愛點的下酒菜之一，不過你知道嗎？早期吃到的台灣八里盛產孔雀蛤，現在大多改為紐西蘭進口淡菜，不只外觀有差異，口感風味上，也各有不同。
七彩色外殼的孔雀蛤，加入九層塔、蒜末與辣椒爆炒，香氣十足，是許多人到熱炒店必點的經典下酒菜，不過現在市面上吃到的，恐怕不是台灣孔雀蛤，而是進口淡菜。
[[熱炒店業者]]
“現在要找一個淺水下去抓的很難找，我這一個是已經配合太久了。”
過去在八里淡水一帶，盛產孔雀蛤，早年一天甚至能捕撈到300公斤，不過隨著河川污染，產量逐年減少，不少店家改用紐西蘭進口淡菜，不只供貨穩定，價格也比較好控制，同樣一盤，進口淡菜約250元，但台灣孔雀蛤則賣到320元。
[[熱炒店業者 佘小姐]]
“加那麼多材料 ，然後還要人工，一盤孔雀蛤賣250元，其實沒什麼利潤。”
[[熱炒店業者]]
“紐西蘭的殼顏色跟我們一樣，它是彩色的，進口的都是半殼，乾脆炒一盤進口一盤台灣，你自己親自吃親自體驗。
本土孔雀蛤體型比較小，但肉質細嫩、鮮甜順口，帶有明顯海味，紐西蘭進口淡菜，多經過冷凍處理，體型較大、肉厚肥美的，口感有嚼勁。
[[民眾]]
“台灣的那個鹽巴，跟台灣的這個水質，吃起來特別甜”
光是外觀可能難以分辨，但對老饕來說，台灣的孔雀蛤、新鮮味，可是進口冷凍海鮮，比不了的。
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