How to make Black Pearl Oyster meat

The small island of Manihiki is famous for its black pearls but also for the delicious oyster meat that houses these treasures of the Pacific.

Pearl meat is the firm flesh that is the muscle of the oyster (Pinctada magnifera) and is a highly sought after delicacy in Asia. The white meat is characterised by its tender texture and unique flavour, similar to abalone or scallop and is thought to have aphrodisiac properties.

Pearl Meat oyster meat is a gourmet delight and only small quantities are harvested each year depending on seasons. It is now becoming to be a gourmet ingredient and here local food expert Rangi  Mitaera-Johnson makes her karori parau into a popular Cook Islands raw seafood dish.

Thanks Rangi for sharing and your dish looks coco-liscious!