Among many seafood, pearl meat does not often appear in people’s mouths. However, its unique taste, umami, flavor and rarity are just as the saying goes, "Pearls in the straw are treasures that sink to the bottom." Its charm is by no means inferior to that of other seafood.

Pearl meat is the adductor muscle of pearl oyster. This muscle, which is responsible for controlling the opening and closing of oyster shells, is a very popular ingredient among Chinese chefs. Its tender texture and subtle sweetness, as well as its versatility, make it the protagonist in many dishes. It can be eaten raw like sashimi, fried, fried, made into soup, etc. Cooking delicious food requires a lot of effort and heat control. "Overcooking the dragon" soon becomes another matter.

The pearl meat is dried in the sun to lock in its flavor and is easy to preserve. Then it is used to make soup to fully release its sweetness and sweetness. The sweetness and flavor are even better than the snail soup!

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

Not only is it sweet and delicious, it is also rich in nutrients. It is rich in leptin, omega -3 fatty acids, and many essential vitamins and minerals. It also has the functions of effectively nourishing the liver and improving eyesight. It is recommended that you buy some and put them in the refrigerator for emergencies. 

👉🏻Australian pearl meat portal