Live Katama Bay Oysters

Sharp and immediate flavor

Farmed in the pristine waters of Martha’s Vineyard, these Katama Bay Oysters are large, with deep cups, and a sharp briny flavor.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

Katama Bay Oysters are grown and farmed in Katama Bay, on the eastern side of Martha’s Vineyard in Massachusetts. Its name, “Katama,” is a Wampanoag word that means “crab-fishing place,” and it is indeed a beautiful area rife with shellfish.

These boutique oysters are farmed for two to three years. They yield large, clean shells with deep cups, and weigh approximately 70 to 90 grams per oyster. They have firm, white meats that are smooth and creamy. Its flavor is very briny, with a sharp and immediate saltiness, but a wonderfully sweet finish.

PREPARATION AND PAIRINGS

These Live Katama Bay Oysters are already so flavorful, they truly don’t need much accompaniment. If you must, you can make a garlic butter mixture of softened butter, chopped basil, sea salt, chopped cilantro, and lemon juice. Grill your oysters until they open, and smear some of the butter and let it melt in with the oyster juices. Serve with dry Champagne, or a cold beer.

A HIGHLY NUTRITIOUS MOLLUSK

Oysters are a well-known aphrodisiac, but their meat is even more nutritious than you think. Oysters are low in calories, but are packed with vitamins and minerals. For one, it’s rich in omega-3, and high in protein and unique antioxidants. It’s also a great source of Vitamin B12, which is important for blood cell formation, and for metabolism. It also has Iron, Zinc, and Vitamin D, which are all vital to immune health.

Store your box of fresh, unshucked oysters in your fridge, keeping the temperature between 0 to 5°C. Keep them covered with a damp cloth, flat side up, to increase shelf-life. To enjoy them at their freshest, please consume them within 48 hours.

When you’re ready to shuck your oysters, take a sharp knife (a vegetable knife or, ideally, an oyster shucking knife) and hold the oyster, round-side down and pointed side facing you, between a tea towel. Wiggle the knife into the pointy end and twist it until the shell comes open.

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