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What a glorious morning. These days just seem to keep coming.
I haven't seen a bad winter now for the last three or four years.
How are you going there, Jimmy? Ah, pretty good thanks.
All right? You're loading up that new coffee
from the selector? That's all we got down here.
We need to fill her up a bit with more Milo. Hey, need something to keep all our boys going
Got some meat in them I think. Have you cooked any up already?
There are not too many small ones in this batch. They are quite a nice large mussel.
Look at that. They are beautiful.
50 of them for Kailis Brothers. What did you get? Eight? Eight bins? Yeah, eight bins, yes.
Well, I'd head off out there with ... who do I take? Take Tim if you like.
Mussel farming is all about challenges. Basically, mussel farming is a new industry.
It's been only around for maybe the last 15 years and so basically every
move you make or every door you open, you have to come across a brick wall.
There's no ... there's no paved way to go. And
it's probably one of the aspects I like about it.
Mostly everything you do is new and has to be a challenge.
We’re right to go? Yup.
It's great to be involved in an environmentally sound industry.
Basically here in Cockburn Sound, the mussels are filter feeders
and basically they feed on the algae which is some of the major problems that Cockburn
Sound’s had because of the nutrient loading, and we’re going a long way to cleaning that up.
We've got small ones coming out under there. What’s the barrel like?
All these mussels under 50 mm, we don't throw them out. They go to be reseeded.
They will probably double in size each month.
I'll just cook up a couple of mussels.
See how good they are with their meat.
The boys need a feed. There’s nothing like mussels for breakfast.
Here we go.
Ahhh, We’ve got 44 bags on there which we got to get them in here.
How many for Kailis Brothers? 15.
15! Yeah OK. All right
So, Greg. Chris? Chris? You don't want to give us a hand with the load?
Now this is the best part of the day, loading the produce up.
Getting ready to send them to the market.
This is really where the money is at the end of the day. This is where the dollar stops.
Either we make it or break it here. If there's no market,
there's no industry.
Yeah, it's good to see there are lots of bags today.
Can't get away from bookkeeping skills.
I think at the end of the day, my father said it’s ...
even though it's probably not the nicest aspect
and you'd rather be out there in the sunshine,
it's probably one of the most important aspects in the small business
is the bookkeeping, or at least having a good knowledge of it.
How are you going, Joe?
Good day, Glen. How are you? Not too bad. Yourself? Yeah, not bad.
I have to meet with various government bodies and
community groups to liaise about mussel farming.
And it's not just a matter of the government ticking off this.
You've physically got to go out there and make it work and justify what you do.
Thanks a lot for that, Mike and Joe. No worries. Good. See you next time.
Here we go.
Looks good.
Oh, they are terrific, I tell you.
Can't get it any fresher. Mmm, mmm.
What have we got here? What are the two, two? Here's the chilli mussels. Just perfect.
And those ones are the Thai style with the coriander and they just blend so nice together,
terrific.
It looks good. It's a good partnership, the chef and the mussel producer.