一起認識珍珠肉

Get to know Pearl Meat

Among the many seafood, pearl meat does not often appear in people's mouths. But its unique taste, umami, flavor and rarity, just like the so-called "straw pearls, treasures sink to the bottom", her charm is by no means inferior to other seafood.

Pearl meat is the adductor muscle of the pearl oyster. This muscle, which is responsible for controlling the opening and closing of the oyster shell, is a very popular ingredient among Chinese chefs. With its tender taste and subtle sweetness and variety, it is the protagonist in many dishes. It can be eaten raw like sashimi, fried, fried, soup and so on. It takes a lot of effort to cook it well, and it is important to control the heat. "Cooking over a dragon" immediately becomes another matter.

Dry the pearl meat to lock in its umami taste and make it easy to preserve, and then use it to make soup to fully release its fresh and sweet taste. The sweetness and umami taste are even better than that of snail soup!

One of the reasons for the high value of pearl meat is its complicated and fully manual harvesting process. Pearl oysters are harvested by hand by divers, and the process of extracting the flesh requires precision to maintain the integrity of the meat.

Not only sweet and delicious, but also nutritious. Rich in lean protein, omega -3 fatty acids, and many essential vitamins and minerals, it also has the functions of nourishing the liver and improving eyesight. It is recommended to buy some and put them in the refrigerator in case of emergency. 

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