Chatham
Crassostrea virginica
An intensely briny Cape Cod oyster from Oyster Pond in Chatham, Massachusetts. Deep-cupped with firm meat and a powerful 'slap you in the face' salinity balanced by lingering sweetness and crystal-clear flavor.
Flavor Profile
Finish
Lingering sweetness, mild mineral, no aftertaste
Expert Notes
Chatham oysters deliver pure Atlantic Ocean intensity with a 'slap you in the face' brininess that's legendary among Cape Cod varieties. Cultivated for over 30 years in Oyster Pond's 33ppt saltwater connected directly to the Atlantic, these oysters develop deep cups and sculptured hard shells. The powerful salt is perfectly balanced by amazing clarity of flavor and a lingering sweetness, with absolutely no aftertaste—pure ocean in a shell. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Oyster Pond, Chatham, Cape Cod, Massachusetts
- Size
- Medium to Large (up to 3 inches)
- Shell Color
- Sepia, grainy texture
- Meat Color
- Rich, firm meats
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: anchovyesque, vegetal, appley, buttery
"Pure Ocean in a shell. This oyster is like getting hit in the face by a wave. It has a firm rich meat and is beautiful to shuck."
brinyfirmrich
"They have rich, firm meats with a 'slap you in the face' brininess, a sweet taste, and a mild mineral finish."
brinysweetmineralfirmrich
"These are as intense as any oysters on the east coast, unbelievably salty (a few drops of citrus juice will take the edge off the salt) and with a kind of concentrated, anchovyesque savoriness."
saltyintensebrinysavoryconcentrated
"The flavor was rich, more buttery than sweet. A touch of mignonette made with wild apple cider vinegar, shallots, and pepper brought out an appley fruitiness from somewhere. It's everything you want in a virginica."
butteryrichsweetfruityapple
"Good sized (largish) oyster with high brine and good clean flavor. They also shuck cleanly albeit with a bit more torque given their size."
brinyclean
"Flavor Notes: Salty & Vegetal"
saltyvegetal
"Rich, briny flavor with a pronounced salty taste, balanced by a sweet finish and a mineral-like quality."
brinysaltysweetmineralrich
"These were the poster child of a perfect oyster! Big enough to hold their own and deliver that grand balance of salt which hits a very sweet spot with all their plumpness."
saltysweetbalanced
"Medium/large size, nice salinity, and a crisp finish."
saltycrisp
About the Farm
Chatham Shellfish Company
Est. 1976Chatham Shellfish Company has been cultivating premium oysters on Oyster Pond in Chatham, Massachusetts since 1976, blending old oyster growing techniques with modern aquaculture technology. Steve Wright has managed the lease site for the past decade.
- Cultivation Method
- rack and bag
History & Background
Chatham oysters have been cultivated in Oyster Pond near Chatham, MA on the southeastern tip of Cape Cod for over 30 years. The Oyster Pond River used to be abundant with growers, and the area is renowned for its clean waters and rich maritime heritage that early settlers recognized.
Chatham is located at the elbow of Cape Cod, blessed with finer, more protected bays than most Cape towns. The deep, rounded cups of Chatham oysters have made them a favorite of New England oyster fanatics for decades.
Did You Know?
- Chatham oysters are raised in a body of water literally called 'Oyster Pond'
- Wild Chathams can still be hand-picked at low tide from Chatham's ancient oyster ponds and tide flats
- Slowpoke oysters that don't grow fast enough get tossed to the bottom of Oyster Pond for an extra 6 months to a year to finish growing
Sources & References
This information was compiled from 7 sources.
- Chatham - Oysterater — Oysterater
- Chatham Oysters — Chef's Resources
- Chathams - The Oyster Guide — The Oyster Guide
- Wild Chathams - The Oyster Guide — The Oyster Guide
- Oyster Guide: May CSA — Shellfish Broker
- Chatham Oysters - The Oyster Encyclopedia — Oyster Encyclopedia
- Here's Your Ultimate Summer Guide to New England Oysters — Boston Magazine
Learn More
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Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
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