Janeykayolsen
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What kind of pearl is this? It was in a fried oyster I ate at a restauranr
Found pearl in oyster at restaurant! What kind is it?
- Thread starter Janeykayolsen
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What kind of pearl is this? It was in a fried oyster I ate at a restauranr
Can you tell us exactly what type of oyster or mussel you were eating and also the size of the pearl.
Plus please take close up photos of it on white kitchen paper. That will help a lot. We have just been talking about possible damage done to pearls cooked or frozen so great photos and more information would be great.
Dawn - Bodecia
http://www.ebay.com/sch/dawncee333/m.html
eBay Seller ID dawncee333 Natural pearl collector & seller. And all round pearl lover.
Plus please take close up photos of it on white kitchen paper. That will help a lot. We have just been talking about possible damage done to pearls cooked or frozen so great photos and more information would be great.
Dawn - Bodecia
http://www.ebay.com/sch/dawncee333/m.html
eBay Seller ID dawncee333 Natural pearl collector & seller. And all round pearl lover.
Pearl Dreams
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Goodness, that's large! Edible oysters are rather small-- where in its body would it have had room for that?
Caitlin
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Edible oysters have little pearls more often than one would think. We get a dozen to two dozen from edible oysters each years. That one is large- more like a cherrystone clam.
This is a little off topic, but I can't find the right thread and this is pretty close.The issue is cooking pearls. Edible oysters seem to come through unscathed. It is the pearls from larger quahog (cherrystone?) clams that get mushy when cooked. The porcelain outer surface of the pearl looks OK, but it is soft inside and crumbles easily. But many quahog clambakes are steamed in combo with other seafoods and so, the very rare pearl gets thoroughly cooked.
This is a little off topic, but I can't find the right thread and this is pretty close.The issue is cooking pearls. Edible oysters seem to come through unscathed. It is the pearls from larger quahog (cherrystone?) clams that get mushy when cooked. The porcelain outer surface of the pearl looks OK, but it is soft inside and crumbles easily. But many quahog clambakes are steamed in combo with other seafoods and so, the very rare pearl gets thoroughly cooked.
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