Paspaley

Paspaley’s pearl meat is sourced from Pinctada maxima oysters farmed in remote Northern Australian marine waters, ranging from Gove in the Northern Territory to Exmouth in Western Australia.

At the end of the Pinctada maxima oyster’s pearl producing life, the Pearl Meat is simply extracted from the oyster, rinsed in saltwater and frozen. Pearl Meat has been prized as a delicacy in Asia for centuries, and highly regarded for its medicinal properties. 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, selenium, zinc and iodine.

In recent years, Pearl Meat has been adopted by some of the world’s leading western and Asian chefs. With only six to eight tons sourced from Northern Australia’s remote marine waters annually, it is one of the world’s rarest seafood delicacies.

The Marine Stewardship Council re-certified the Pinctada maxima Pearl Meat in 2023 as sustainable, with Certificate Number: MSC-F-30005. This certification is valid until 2028. Pearl Meat also holds the MSC Chain of Custody certification, with Certificate Number: MSC-C-56167, providing assurance that all products sold with the blue MSC label have been certified as sustainable. This certification is valid to 2026.

Both certification processes were independently evaluated by bio.inspecta and accredited by ASI under the ASI-ACC-041 voluntary sustainability standard.

The Pinctada maxima Pearl Meat also receives Food Safety Management certification under the following accreditation: Food Safety management ISO 22000; Registration Number AU1420-FS, with certification valid to 2025. This is independently certified by TQCS International (Group) Pty Ltd.