Bangs Island Mussels are known for their quality: a high shell-to-meat ratio, and fresh from the water taste. Co-owner Matt Moretti has been farming them in Maine for nearly a decade, and while they are on pace to have a record-setting year, his farms had been showing some concerning signs.
"Two years ago, we had a bit of a setback," Moretti said. "We had a mortality event. Probably twenty percent were actually just dying on the line. And we were dumbfounded."
To understand the science behind the situation, Bangs Island Mussels asked the University of New England to do the heavy lifting.
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