"When wild oysters were plentiful and cheap, they were a poor man's food. Modern, farm-raised oysters are for upscale eaters. They have catchy names and clever marketing. Consumers discuss the "merroir" of different oysters, the water conditions that determine an oyster's flavor. Like wine connoisseurs, oyster enthusiasts talk about an oyster's mild finish, hints of copper, pleasant melon flavor. What happened to "briny"?"
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