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Super delicious seafood! Did you know how brown mussels are changing the global seafood market?
The brown mussel (Perna perna) is an economically important mussel, a member of the class Bivalvia and the family Mytilidae. In addition to being widely harvested as a food source, the mussel is also of concern for its potential toxicity and damage to marine structures. Brown mussels, native to the waters of Africa, Europe and South America, were subsequently introduced into North American waters and are increasingly affecting the global seafood market.
Characteristics of Brown Mussels
Brown mussels are usually around 90 mm long but can reach up to 120 mm. Its main external feature is the brown shell, while its distinctive post-segmented contractile muscle marks are its identifying feature. This mussel has many small pits on its shell, which is what distinguishes it from other bivalves.
"Brown mussels grow very quickly compared to other similar species, typically reaching commercial size within six to seven months."
Brown mussels are similar to European mussels (Mytilus galloprovincialis) and black mussels (Choromytilus meridionalis), but the latter are more resistant to human damage. This led to increased competition and the brown mussels were gradually squeezed out. Additionally, the brown mussel's color and shell shape change depending on the environment, causing it to be confused with the better-known green-brown species (Perna viridis).
Habitat and distribution
This mussel is native to tropical and subtropical areas of the Atlantic and western Indian Oceans. It can be found off the west coast of Africa and South America, and even in Caribbean waters. Unexpectedly, brown mussels have emerged as an invasive species along the Texas coast, primarily due to their introduction on ship hulls and tanks from Venezuela.
"Brown mussels are naturally found in places like South Africa, Chile and Peru, and can grow on a variety of hard surfaces."
Adult brown mussels can tolerate water temperatures between 10 and 30°C and salinities between 15 and 50 ppt. Its presence not only improves the marine ecological environment, but also promotes the survival of other marine organisms, such as snails, caterpillars, barnacles and seaweed.
Ecology and Life History
Brown mussels reproduce by external fertilization, which usually takes place between May and October each year, and sometimes in December. When the two sexes release eggs and sperm respectively, larvae are formed, which develop well-developed hymens after 15 hours. After 10 to 12 days of development, the larvae attach to the rock surface and undergo metamorphosis.
“These mussels are filter feeders that feed on phytoplankton, zooplankton and suspended organic matter.”
However, brown mussels face threats from parasites such as Proctoeces maculatus, which can cause degeneration of their gonads. Brown mussels are also a food source for other predators such as fur seals, octopuses and seabirds.
Impact on humansBrown mussels are widely harvested as a food source in Africa and South America and are seen as a species with potential for commercial farming. It is gaining more and more attention due to its fast growth rate and its adaptability to tropical and subtropical regions. Nevertheless, it should be noted that brown mussels may accumulate toxins from the food chain, which could lead to outbreaks of paralytic shellfish poisoning, particularly in Venezuela.
“Brown mussels sometimes accumulate in such quantities that they impact navigational buoys, highlighting their ecological impact at water facilities.”
In addition, brown mussels coexist in marine equipment and water pipes with Asian green mussels, which are more resistant to chlorination, making control of brown mussels easy to implement.
Conclusion
As knowledge about brown mussels increases, their cultivation and management are becoming an important component of the seafood market. Not only do these mussels represent an important food source, they also play a vital role in marine ecosystems around the world. How will the role of brown mussels in seafood markets develop in the future?
