Does an Eastern oyster harvested in South Lake on Prince Edward Island have a different flavour, texture and colour than one harvested from Malpeque Bay?
Serious oyster connoisseurs certainly think so.
“Taste in oysters is as delicate as the bivalve itself,” explains Ruth Inniss, ThisFish Atlantic Coordinator. “Discerning oyster lovers are keen to know where their oyster comes from because each oyster has its own flavour depending on the waterway from which it is harvested.”
Just as terroir denotes the special characteristics that geography bestows upon particular varieties of wine, meroir describes how the unique marine ecology of an area influences the flavour, aroma, colour and texture of seafood.
ThisFish has now made it easier than ever for oyster lovers to know where their oysters came from.
Working with the PEI Shellfish Association, ThisFish launched its first traceable oysters at the 18th Annual PEI International Shellfish Festival held in Charlottetown from September 12 to 15. Oyster harvesters Jimmy A’Hearn and Jacob Dockendorff and Atlantic Shellfish Co. supplied their succulent traceable oysters to sold-out crowds at the festival. Oysters were served with a coded, traceable tag, allowing festival-goers to trace their catch and even send messages directly to A’Hearn and Dockendorff.
SLIDESHOW: PEI Shellfish Festival
“The festival is a mecca for shellfish lovers from all over the world,” says Inniss. “The amazing foodie event with its many competitions including oyster shucking, chowder making and the Garland Canada International Chef Challenge attracts chefs and restaurateurs with a love for PEI shellfish. We were thrilled to work with the shellfish industry to launch our first traceable oysters.”
VIDEO: Watch oysters harvested by tongs
For more information, contact the following ThisFish Coordinators: