I often see videos of pearl harvesting on the Internet. After the pearls are taken out, the pearl clams are thrown aside. Is the mussel meat inside just wasted? Not really.

The clam meat used to produce pearls is cleaned, inedible parts and internal organs removed, and then dried at low temperature to become the Australian pearl meat that everyone sees. The use of low-temperature drying technology can keep the pearl meat fresh and lock in its delicious flavor. After air-drying for 5-7 days until it is completely dry, the pearl meat will be packaged according to the size of the pearl meat, which is clean and hygienic.

The pearl meat produced by Anxing is an Australian South Sea white pearl mussel, which is produced in Broome, off the coast of Western Australia. Unlike Indonesian and Japanese pearl mussels, South Sea pearls have the largest seawater white pearls, and the pearl flesh is orange; because the size of the pearl is larger, the size of the flesh is relatively large, and its output and size will be based on the pearl. harvest.

👉🏻Australian pearl meat portal