Taste attributed to meroir

Having the opportunity to taste oysters from Bodega Bay Oyster Company in Petaluma, California and Taylor Shellfish Farms located in Shelton, Washington, we concluded that the taste difference can be attributed to meroir. The taste of the oysters can be attributed to meroir because of environmental factors that affect the oyster. The difference in temperature, salinity, and algae from California and Washington provide a unique flavor for oysters. Meroir affects the taste of oysters in how salty, briny, buttery, and soft the oyster can be. The oyster is known to have “the taste of the ocean” because of this, meroir is the sole reason why there is a difference between oysters when eaten raw.

– Andrew Su