What’s in the name? You’ve heard of terroir as a descriptor in the flavor profile of wine, cheese and honey. The land, water and climate contribute to the distinct qualities of the produce. There’s a similar term in shellfish, “merroir”, from the French word mer which means sea.
So place matters. It’s an essential component of a shellfish’s flavor. The temperature of the water, the currents, the runoff from the land – all contribute to the type of plankton, trace minerals and elements of the water column.
This in turn, creates the unique flavor-profile of an oyster, scallop, clam, mussel and lobster.
Maine is home to a diverse and interesting landscape of growing areas and tastes within its 1500 miles of coastline. Understanding the local “merroir” of a bay and the fresh water river that feeds it, is a key to appreciating the essence of her shellfish. The waters of Maine give each species its own Merroir, or taste of Maine.
Starting this summer, live lobster, crab, scallops, mussels, oysters and fresh finfish will be arriving daily from Maine to your fishmonger in Fairfield County.
Merrior.me is a special place for seafood loving homecooks. Join our loyalty program and enjoy video recipes and video fish tales told by the fisherfolk who harvest Maine’s bounty of the sea. Find discounts and special member only culinary events.
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