Taste Differences of Meroir

After tasting many different oysters and many of the same from different inlets, sounds, bays and oceans, taste of place is more than apparent. The taster can truly taste the difference in the brine and the meat. When tasting a pacific oyster from hood canal the brine was very light in salt and the texture of the meat was chewy with a light flavor of cucumber and fresh cut grass. I then tasted another pacific but this time it was raised in Dabob inlet, this oyster was far more fatty and salty with a creamy deep flavor. These two pacific oysters embody true meroir being the same species but raised in different inlets with impressively different flavors, textures, aromas and colorations on the shell.