At Vilsund Blue A/S, food safety, traceability of raw materials, quality assurance of the shellfish stocks, and environmentally sustainable fishing are the cornerstones of our Work. This means that we meet the highest standards, both nationally and abroad.
Vilsund Blue A/S production undergoes regula inspections by Danish food safety authorities, WHO assess our products according to some of the most stringent requirements in the World.
Vilsund Blue A/S was the first mussel producer in the World to be certified by the Marine Stewardship Council (MSC), which recognizes and rewards sustainable fishing practices.
MSC is a Worldwide organization collaborating with fisheries, the fishing industry, researchers and other bodies working with nature and the environment as well as national authorities promote the production of organic fish and mussels.
Since our first certification for our Limfjord mussels, we have also obtained MSC certification for Limfjord cultivated mussels, our mussel fishing on the Danish East Coast and our Limfjord oysters.
British Retail Consortium
International Featured Standards
Marine Stewardship Counsel
Organic (farmed mussels)
When you buy mussels in a net or tray, be sure to keep them chilled (+2-7 degrees celcius) until use.
Before the mussels are packed by Vilsund Blue, they are cleaned and their "beard" (byssus) is removed; they are supplied ready for you to use in the kitchen.
Some of the mussels may be open, but it is perfectly safe to use them. When chilled, mussels go into hibernation and can open up a bit when you take them out of the package. Here´s how to Cook Limfjord mussels to perfection..
When you take the tray with mussels out of the refrigerator, be aware that there is still a vacuum in the package. Open the package, carefully cut the foil up on 3 sides of the package.
The mussels gives a little water in the tray during storage and transport. We recommend you pour this off before cooking. Look at the content and discard if necessary. mussels with broken shells.
Stirfry you favorite vegetables and add the mussels, directly from the tray into the pot together with liquid (wine, applecider, beer etc). After cooking discard mussels that do not open during cooking.
Fishermen have harvested shellfish in the Limfjord for several hundred years. The Danish Crown officially organized this practice as an industry in 1851 and in 1900, the Limfjord Company really put Wind in its sails and laid the Foundation to develop the Limfjord shellfish business as we know it today.
in 1986, Vilsund Muslinge Industri A/S was established, and in 2010 the Limfjord Company and Vilsund merged to form Vilsund Blue A/S, a Danish Company with roots and headquarters in Nykøbing Mors. In 2010, Vilsund Blue A/S was the first mussel producer to have its mussel and oyster production practices MSC certified as sustainable fishing.
We take great pride in our commitment to quality,sustainability, and responsible fishing practices, and we are dedicated to providing our customers with the highest-quality seafood products.
One of the unique aspects of our company is our commitment to using every single part of the mussel. From the meat to the shells, we believe that every part of the mussel has value and should be used in a responsible way. This approach not only helps reduce waste but also ensures that our products are as sustainable and environmentally friendly as possible.
Our team of experienced professionals is dedicated to delivering the best possible service and ensuring that our customers are completely satisfied with our products.
Vilsund Blue A/S employs 70 dedicated workers at its three industrial sites in Nykøbing Mors.
Production of mussel extract, in liquid or powder form.
All natural mussel flavour, extracted from mussel cooking Water.
Farming and harvesting of organic mussels in the Limfjord.
Louise Kühn
Sales assistant
Tel.: +45 96 70 22 74
E-mail: lhk@vilsund.com
Mob.: +45 22 34 24 90
Fax: +45 97 72 30 58
Khatthaleeya Pedersen
Marketing
Tel.: +45 97 72 37 00
Dir. tel.: +45 29 81 19 77
E-mail: ktp@vilsund.com
Poul Kærgaard
Managing Director / CEO
Jan Christensen
Management assistant / COO
Tel.: +45 97 72 37 00
E-mail: jc@vilsund.com
Mob.: +45 28 51 66 06
Anne-Marie Overgaard
Accountant
Tel.: +45 97 72 37 00
Dir. tel.: +45 96 70 22 64
E-mail: am@vilsund.com
Mob.: +45 61 69 47 65
Fax: +45 97 72 11 42
Lene Iversen
Accountant
Tel.: +45 97 72 37 00
Dir. tel.: +45 96 70 22 64
E-mail: li@vilsund.com
Fax: +45 97 72 11 42
Bent Svenningsen
Production Manager - Canning/Glass
Tel.: +45 82 13 44 60
E-mail: bs@vilsund.com
Mob.: +45 21 13 55 21
Michael Christensen
Production Manager - IQF
Tel.: +45 97 72 37 00
E-mail: mc@vilsund.com
Mob.: +45 30 24 41 01
Fax: +45 97 70 22 78
Jette Yde
Production Manager - Fresh
Tel.: +45 98 22 11 44
E-mail: joy@vilsund.com
Mob.: +45 51 54 61 02
Fax: +45 98 22 10 06
