With the exclusive farming of Mediterranean mussels and accounting for 67% of total shellfish aquaculture, the region of Central Macedonia leads Greece to 6th place in the EU-27 in terms of production volume of mollusks from aquaculture and 8th in terms of production value.
Mussels are shellfish rich in many essential nutrients for the body. Externally, the mussel is black or dark blue, while inside it is glossy black with vibrant blue areas. Mussels contain high biological value proteins that include all amino acids.
Their fat content is low, but they contain particularly high levels of fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have many beneficial effects, including improving brain function. Additionally, mussels are rich in vitamins, specifically vitamins A, B1, B2, and E.
Cockles and clams are, after mussels, the most common shellfish found in Greek seas. The ribbed cockle (Venus verrucosa) and the shiny pink-salmon clam (Callista chione) are similar in terms of consumption. They are fished in specific locations in the country and prefer sandy seabeds.
First the cockles and then the clams have exceptionally tasty, sweet, and crunchy flesh full of sea flavor. Cockles and clams are a rich source of animal protein and have the highest iron content of any food. They are low in saturated fats and a very good source of omega-3 fatty acids.