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Learn where New Zealand green-lipped mussels come from, how they are farmed sustainably, and how their Omega-3-rich oil is extracted.
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Natural IngredientsThe New Zealand green-lipped mussel (Perna canaliculus) is today one of the most studied marine sources of Omega-3 in the field of joint comfort. Used in many dietary supplements for humans and dogs, it also attracts attention for its unique farming method and its natural richness in marine lipids.
But behind green lipped mussel oil lies a much broader story: that of a New Zealand coastal ecosystem, an endemic species deeply linked to Māori traditions, and an aquaculture industry considered among the most resource-efficient in the world.
How is the green-lipped mussel farmed? Why does it play an important role in marine ecosystems? How is the oil extracted to preserve its precious active compounds?
From the origins of the green-lipped mussel to modern methods of extracting its oil, this article explores the history, ecosystem, and sustainability of this unique marine ingredient.
The New Zealand green-lipped mussel (Perna canaliculus) is today known for its natural richness in marine lipids and Omega-3. But before being used in dietary supplements, this species is above all a central element of New Zealand coastal ecosystems.
Endemic to Aotearoa, the Māori name for New Zealand, the green-lipped mussel grows exclusively in certain coastal areas of the country, notably in the Marlborough Sounds, the Hauraki Gulf, and several sheltered bays rich in phytoplankton.
Recognisable by the green edge of its shell, it can live on rocky substrates as well as on sandy or muddy seabeds. In the wild, mussels sometimes form true underwater reefs capable of sheltering numerous marine species.
Long before the development of modern aquaculture, the green-lipped mussel was already part of traditional Māori diet.
Coastal communities harvested mussels according to the seasons and consumed them fresh, dried, or preserved. Certain harvesting practices and coastal zone management relied on a logic of long-term preservation of marine resources.
In Māori culture, this relationship with the coastline is rooted in the principle of kaitiakitanga, which denotes a form of responsibility and stewardship of living things.
The green-lipped mussel still holds an important place in this New Zealand maritime heritage today.
The green-lipped mussel is a filter-feeding mollusc. It feeds by filtering seawater to capture phytoplankton and organic particles in suspension.
This function plays several ecological roles:
Mussel reefs also serve as refuge for numerous marine organisms such as crustaceans, algae, invertebrates, and juvenile fish.
The presence of mussel beds is often considered an indicator of good ecological health in coastal areas.
Until the mid-20th century, green-lipped mussels were mainly harvested in the wild. Rising demand and certain intensive fishing methods gradually weakened several natural reefs.
In response to this pressure, New Zealand developed green-lipped mussel aquaculture from the 1960s onwards.
Today, the majority of green-lipped mussels are farmed on systems called longlines:
This method allows mussels to develop directly in their natural environment, without artificial feeding.
The reproduction of the green-lipped mussel also remains closely linked to natural ocean cycles. Adults release their gametes into the water, then the larvae drift for several weeks before attaching to various marine substrates. At this stage, it is referred to as spat or spat.
A significant part of New Zealand aquaculture still depends on this wild spat, collected naturally before being transferred to grow-out ropes.
Mussels generally reach harvest size after 12 to 24 months of growth.
Harvesting is carried out on board specialised vessels capable of hauling up the long grow-out ropes using hydraulic systems. The mussels are then mechanically separated, rinsed, and sorted directly on the boat.
The speed of this step is essential to preserve the quality of the flesh and, above all, the stability of naturally oxidation-sensitive marine lipids.
After harvest:
Green lipped mussel oil is obtained through a process called supercritical CO₂ extraction.
This technology makes it possible to extract marine lipids while limiting their degradation. The Omega-3 present in the green-lipped mussel being particularly sensitive to heat and oxygen, this step is decisive for preserving their quality.
The process consists of using carbon dioxide in an intermediate state between liquid and gas. In this state, CO₂ acts as a natural solvent capable of extracting lipids without using harsh chemical solvents.
This method offers several advantages:
The oil obtained is then filtered and protected from oxidation to preserve its stability.
Green-lipped mussel farming is often considered one of the most resource-efficient forms of aquaculture.
Unlike other animal production systems, mussels:
Life cycle analyses carried out in New Zealand also show that farmed mussels have a relatively low carbon footprint compared to many other animal protein sources.
Green-lipped mussel farming generates approximately 30 times fewer CO₂ emissions than beef production, with a carbon footprint even lower than that of tofu.
Even though green-lipped mussel farming is considered relatively sustainable, it remains highly dependent on ocean health. Several factors can affect [REDACTED]: warming waters, ocean acidification, summer mortality episodes, and changes in ocean currents.
Water quality and the resilience of coastal ecosystems are therefore essential to preserving this resource over the long term.
In response to these challenges, several ecological restoration programmes are now being developed in New Zealand to protect coastal habitats and recreate natural mussel reefs.
These projects aim in particular to:
The New Zealand green-lipped mussel is not simply a marine ingredient rich in Omega-3. Its value also lies in the ecosystem from which it comes: coastal waters rich in phytoplankton, an essential filter-feeding species for marine biodiversity, and an aquaculture sector still heavily dependent on the natural balances of the ocean.
From wild spat collection to longline farming, through to supercritical CO₂ oil extraction, each step aims to preserve the quality of the marine lipids naturally present in Perna canaliculus.
The green-lipped mussel also illustrates the current challenges of sustainable aquaculture: producing with limited inputs, preserving coastal ecosystems, and adapting to the effects of climate change.
For PERNIXOL®, Laboratoire Sensilia chose New Zealand green lipped mussel oil for its natural richness in marine lipids, within an approach attentive to raw material quality, traceability, and environment of origin.
This article was written by the R&D team at Laboratoire Sensilia, experts in animal nutrition.
