Pinctada maxima oysters grow very large, up to in diameter. The two color varieties have different coloration in the outer edge of the interior. This mother of pearl or nacre is responsible for the color of the pearls that the oyster can produce. Water temperature, plankton and sediments determine which color variety is more common in a given area.
Pinctada maxima produces South Sea pearls in colors ranging from white, silver, champagne, gold. Pinctada margaritifera produces South Sea pearls commonly referred to as Tahitian pearls or black pearls which in fact come in color hues including gray, platinum, charcoal, aubergine, peacock. Currently south sea pearls are cultured primarily in Australia, Indonesia, Tahiti and now, the Philippines. Because these pearl oysters are so large, a much larger nucleus than usual can be used in culturing. Commercial pearl farming in Australia is mostly centered around the coastal waters of Broome, 17.9614 degrees South and 122.2359 degrees East, located in the Kimberley region of Western Australia. Best known and valued for their white/silver with pink hues from the silver-lipped pearl oyster, Australian South Sea Pearls can grow beyond 18mm – 20mm in diameter, with a typical size of 10mm – 13mm when harvested following a two-year gestation. South Sea pearls farmed in the Philippines, typically produce golden pearls from the gold-lipped pearl oyster, which are currently experiencing a surge in popularity, resulting in increased market-demand, particularly in China. The Tahitian or black pearl comes from the black-lipped pearl oyster, produced from the waters surrounding Tahiti and the French Polynesian archipelago.
Culinary use
Pearl meat is the adductor muscle of the Pinctada maxima pearl oyster. Wild caught Australian pearl meat is MSC certified, recognising that this delicacy as a sustainable seafood which can be traced to an environmentally sustainable source. In recent years, Australian 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. 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 high in protein and contains no trans-fats. It also contains vitamin A and vitamin E, as well as calcium, iron, zinc, and iodine.
