The life of the Paspaley South Sea pearl begins in the wild. Along the north west Australian coastline from Coburg Peninsula to Gourdon Bay, divers hand collect live specimens of Pinctada maxima, the world’s largest pearl oyster, from one of the last remaining fisheries of naturally occurring wild pearl oysters.
Operating from ocean-going vessels, teams of divers face the dangers of the depths to hand collect oysters from the seabed. While the hand collection of wild Pinctada maxima oysters by divers is logistically complex, it is a sustainable collection method.
These oysters, also known as silver‑lip oysters, are naturally adapted to the region’s conditions and prized for their capacity to produce large pearls with exceptional nacre quality.
Pinctada maxima oysters are rare and solitary creatures that thrive only on waters rich with microscopic plankton. They are particularly sensitive to changes in environmental conditions, making them extremely difficult to cultivate.
Unlike hatchery‑bred oysters relied on elsewhere in the world, this focus on wild oysters brings genetic diversity and environmental resilience to the pearling process, factors that influence shell strength, oyster health, and ultimately, pearl formation. This process is sustainably managed through collaboration between government fisheries authorities and the pearling industry, preserving wild stocks while supporting the long term viability of cultured pearling.
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