Robert “Skid” Rheault, executive director of the East Coast Shellfish Growers Association, and Perry Raso, owner of Matunuck Oyster Bar, describe the “meroir” – the unique taste – of oysters.
“It’s like terroir, what we know about wines, the subtle flavors that separate different types of wine,” says Skid, applying the same concept to oysters. “Similarly, the subtle differences between the flavors of oysters comes from the way the oyster is grown.”
[info]This film was produced as part of the Shellfish Initiative in recognition of the importance of shellfish to Rhode Island and as part of the continuing efforts to support a strong local food economy.[/info]
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http://41nmagazine.seagrant.gso.uri.edu/2015/11/22/taste-of-a-place-water-gives-oysters-unique-meroir/
