Source: Chef’s Resource
Martha’s Vineyard Oysters are an East Coast oyster from one of the Massachusetts & Rhode Island oyster appellations. Both wild and cultivated oysters are available with the Martha’s Vineyard name. Each type has a distinctly different taste. The wild Martha’s Vineyard oysters have sage-green shells. The cultivated oysters are rack & bag farmed oysters grown in mesh cages or bags which are staked about one to two feet off the bottom. Oysters raised by the rack & bag method are protected from predators and do not become cramped for space as they grow. They also do not have to filter as much sand & mud in order to get nutrients, thus they grow faster. They develop a deeper cup than beach cultured oysters. However, if the oyster is raised entirely this way then they are pampered and their shells tend to be brittle which makes them difficult to shuck without breaking.
|Martha’s Vineyard, Massachusetts|
|Flavor Profile:||Wild Martha’s Vineyard Oysters have creamy meats with a clean seaweed flavor and inconsistent brininess from mild to strong. Cultivated Martha’s Vineyard Oysters have creamy meats with a mild, clean flavor and inconsistent brininess from mild to strong.|
|Pack Size:||100 count|
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