Taste Analysis

Listen to an expert explain the methods behind Oyster Tasting…

 

In a taste test designed by the CSIRO, participants took part in an Oyster Tasting program where regionality influences the taste (similar to that of wine tasting). This is something to consider when a choosing an oyster as oysters will taste different from different areas in the same river let alone from an entire different river or region.

The judges were;

  • Chase Kojima – Formerly of Nobu in the Bahamas. Opening new contemporary Japanese restaurant in Sydney
  • Shaun Langdon – Sous chef for Bird, Cow, Fish
  • Jeffrey Derome – Four Seasons Hotel
  • Rob Moxham – Hawkesbury oyster grower
  • Brad Warren – Executive Chair of OceanWatch Australia
  • Dr Mike Kelly – Parlimentary Secretary of Agriculture, Fisheries & Forestry
  • John Newton – Freelance Journalist

The results below are from a taste test done on Broken Bay oysters. The best means to interpret the results is to compare the data & charts below…

Oyster Taste Comparison

Objective interpretations are as follows:

  • Oysters from SITE A were firm and chewy, with a relatively intense marine character
  • Oysters from SITE B were juicy and creamy, had little odour, but high impact in salty, marine and earthy flavours during eating

Interpretation in more consumer friendly terms could be as follows:

  • The marine character of Oysters from SITE A is evident as you begin to taste. These oysters are firm during eating with a subtle flavour
  • Oysters from SITE B have a subtle aroma. They are creamy during eating with an intense but balanced flavour

For a complete view of the results;

Site A
Chase Kojima Shaun Langdon Jeffrey Derome Chef Average Rob Moxham Brad Warren Dr Kelly John Newton
Odour Impact 22 38 38 33 74 68 69 69
Marine Odour 40 70 50 53 25 69 80 48
Earthy Odour 21 37 39 32 67 21 20 66
Firmness 71 75 69 72 65 49 62 78
Juiciness 20 15 49 28 63 72 21 78
Creaminess 47 16 28 30 62 49 47 77
Flavour Impact 47 22 35 35 40 55 21 40
Saltiness 35 16 30 27 38 40 80 77
Marine Flavour 65 25 60 50 38 62 65 70
Earthy Flavour 18 17 58 31 60 26 22 20
Chewiness 77 66 60 68 40 53 80 68
Aftertaste Impact 27 52 42 40 45 60 45 45

Site A Tastings

 

Site B
Chase Kojima Shaun Langdon Jeffrey Derome Chef Average Rob Moxham Brad Warren Dr Kelly John Newton
Odour Impact 23 6 13 14 54 72 21 29
Marine Odour 38 8 22 23 68 73 25 48
Earthy Odour 58 20 61 46 40 30 26 14
Firmness 48 40 56 48 31 52 42 63
Juiciness 58 56 80 65 29 41 62 31
Creaminess 56 32 38 42 42 60 62 10
Flavour Impact 65 42 51 53 36 76 73 39
Saltiness 57 44 35 45 75 83 81 62
Marine Flavour 41 72 58 57 72 78 62 53
Earthy Flavour 66 48 46 53 12 16 22 28
Chewiness 55 39 65 53 44 50 51 55
Aftertaste Impact 63 72 52 62 68 81 75 46

Site B Tastings