Meroir/Terroir + Pacific Oysters

Defining Merroir

Written By: Amber Shirvan, Madeline Cavanaugh 

Edited By: Sean McGrath, Tai Jordan

The word merroir derives from the word terroir. Terroir is most commonly used to describe wine and its soil, topography, climate and place. Whereas merroir is  used to describe  the natural influences of tidal flows, sea beds, and aquatic culture in oysters.  Beausoleil oysters from New Brunswick are small and have a very clean flavor.Whereas Olympia oysters from the Puget sound are small but extremely salty. The varying underwater environments help shape and flavor the oysters. different levels of fat, salinity, and size can greatly affect the flavor.

 

Attribution to taste differences regarding Merroir

Written By: Amber Shirvan

Edited By: Madeline Cavanaugh

In this sense, the concept of merroir recognizes the existence of specific and unique properties and functions of a certain area of the sea (various aspects of the water column as well as the topography of the sea bottom) which contribute in giving whatever grows there its special flavor. Next time you’re quickly slurping down an oyster shooter don’t forget to take note of the subtle characteristics brought forth by waters in which that oyster was raised. Merroir, much like its dirty linguistic counterpart, defines how external factors influence the developing taste of marine-raised food items. Farming the exact same species of oyster in differing salinity and temperature could  result in a big enough taste difference. Of course there will be taste differences in foods grown under different circumstances.  One benefit of using merroir, though, is drawing attention to how seafood is raised.