Paspaley

Sourced from the pristine waters of Northern Australia, Pearl Meat is the adductor muscle of the Pinctada maxima oyster – the same species that produces Paspaley’s rare Australian South Sea pearls.

Pearl Meat is MSC certified, recognising the delicacy as a wild caught, sustainable seafood which can be traced to an environmentally sustainable source.

At the end of the oyster’s pearl producing lives, the edible part of the oyster – Pearl Meat – is simply rinsed in saltwater and frozen. In recent years, Pearl Meat has been adopted by some of the world’s leading western chefs as an exclusive, rare ingredient, with a mere six tons sourced annually.

A translucent, scallop-sized medallion, Pearl Meat is sweet and firm – yet tender. Described as a cross between calamari and lobster in taste, the flavour profile varies significantly depending on preparation. 

Prized as a delicacy in Asia for centuries and highly regarded for its medicinal properties, Pearl Meat is an excellent source of Omega 3. It is low in salt, high in protein and contains no trans-fats. It also contains vitamins A and E, as well as calcium, iron, and zinc. An additional nutritional benefit is the presence of the trace element iodine which boosts metabolism and energy and increases thyroid function.