This is important, because though they are small, Scottish pearls are mighty in their own arena. As a critical part of Scotland’s eco-system, and with the ability to filter and purify 50 litres of river water a day, the presence of the mussels are signifiers of good water quality, and provide an invaluable service to their eco-system. They grow larger than saltwater marine mussels, often to the size of your hand, and can live up to 100 years, making them one of the longest living invertebrates.
A pearl forms when an irritant, a minuet piece of gravel or sand, sometimes microscopic, finds it’s way into the mussel, which then begins to produce a substance called nacre, coating this grain in layers, which build up to eventually produce the pearl. Producing a larger pearl can take many years, often decades. As the pearl is growing the mussel continues to filter water from its environment and it is believed that the different impurities or organic qualities of the different rivers of Scotland produce slightly different characteristics in their pearls – though this has yet to be scientifically proven. So folklore suggest Tay pearls have a characteristic grey or smoky purple overtone, while pearls from the river Spey often display a pinkish tone, and pearls fished from the river Ythan are said to take their golden tones from the Crown of Scotland, once supposedly washed in that river.