Katama Bay Oyster Flavor Profile Characteristics

Katama Bay OysterSee image licensing info

Katama Bay Oysters are cultivated by several farmers in pristine waters of Katama Bay on the eastern side of Martha’s Vineyard, MA. Depending upon the farmer they may also be called Sweet Petite Oysters. The name “Katama” comes from the original Wampanoag people’s tongue and means “crab fishing place”. Indeed, the area is still a shellfish lover’s paradise with clams, oysters and scallops being harvested to this day.

Katama Bay’s, or Sweet Petites, are produced in small quantities and are considered a “boutique” oyster due to the limited availability and the fact that most of the oysters produced there during the summer tourist season are consumed in local restaurants. The growers prefer quality over quantity as evidenced by the hand-picked oyster selections which are delivered with consistent size and shape.

Katama Bay oysters have deep cups with firm white meats, a briny hit followed by a smooth creaminess and a sweet finish. They are typically 3 to 3 ½ inches in size. They are rack and bag cultivated oysters which results in clean shells because they do not come in contact with the ocean floor.

 

Katama Bay Oyster (Sweet Petite)
Location Martha’s Vineyard, MA
Species Virginica Oyster (Crassostrea virginica)
Oyster Availability Limited production and availability
Size up to 3 1/2″
Oyster Cultivation Rack & Bag
Oyster Flavor Profile Katama Bay oysters have deep cups with firm white meats, a briny hit followed by a smooth creaminess and a sweet finish.

See proper shellfish storage methods for the best way to maintain the shelf life and flavor of your oysters. Also, check-out our list of where to buy raw oysters.

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