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Pinctada is a genus of saltwater oysters, marine bivalve mollusks in the family Pteriidae. These pearl oysters have a strong inner shell layer composed of nacre, also known as "mother of pearl". Pearl oysters are not closely related to either the edible oysters of family Ostreidae or the freshwater pearl mussels of the families Unionidae and ...
Pinctada margaritifera, commonly known as the black-lip pearl oyster, is a species of pearl oyster, a saltwater mollusk, a marine bivalve mollusk in the family Pteriidae. This species is common in the Indo-Pacific within tropical coral reefs. The ability of P. margaritifera to produce pearls means that the species is a valuable resource to humans.
There are two different color varieties: the Gold-lipped oyster and the Silver-lipped oyster. These bivalves are the largest pearl oysters in the world. They have a very strong inner shell layer composed of nacre, also known as "mother of pearl" and are important to the cultured pearl industry as they are cultivated to produce South Sea pearls.
Pinctada longisquamosa is a relatively small pearl oyster, with a mean length of 23 mm and a height of 20 mm. The largest recorded specimen, housed at the American Museum of Natural History, has a length of 39 mm and a height of 29 mm. Pinctada longisquamosa is noted for its radial rows of narrow shell lamellae and generally bright green to yellow coloration.
The shell has a rounded outline, with a nearly equal height and width. Oyster shells are usually oval or pear-shaped, but will vary widely in form depending on what they attach to. Oysters have a strong inner shell layer composed of nacre, also known as "mother of pearl". An oyster can filter 1.3 gallons of water per hour.
Test Kitchen Tip: If you’d like to drastically reduce your risk for foodborne illness but want to enjoy shell oysters, try roasting, steaming, or grilling them for 4 to 10 minutes.
Oysters and mussels reportedly contain 'disturbingly' high levels of fiberglass, which can cause skin, eye, and upper respiratory tract irritation.
The Spaniards quickly appreciated the value of the harvest and in 1586 declared the gathering of oysters to be a right of the Spanish crown. [10] By the 1840s, the export of the shells was as valuable as the pearls extracted from them; the nacreous shells were used to make mother-of-pearl buttons for clothing.