Chilmark
Crassostrea virginica
Deep-water aquacultured oyster from Menemsha Pond on Martha's Vineyard. Large, briny, and full-bodied with a crisp, clean sea salt blast and sweet finish. Mineral-rich flavor from ancient freshwater springs and Atlantic tidal flow.
Flavor Profile
Finish
Crisp, clean sea salt blast with a sweet finish
Expert Notes
Chilmark oysters are robust, full-bodied Massachusetts oysters raised in the deep waters of Menemsha Pond. Cage-grown at depths of 18-22 feet and harvested at 2 years old, they develop a spectacular flavor attributed to their unique mineral and nutrient-rich environment fed by ancient freshwater springs and high Atlantic Ocean tidal flow. The result is a large, meaty oyster with a firm texture, intense brininess, and a distinctive crisp, clean finish that showcases the terroir of Martha's Vineyard. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Menemsha Pond, Chilmark, Martha's Vineyard, Massachusetts
- Size
- Medium to Large (3-4 inches)
- Shell Color
- White to gray-white
- Meat Color
- Cream to light gray
What Experts Say
Across 8 sources, tasters describe this oyster as:
Unique notes: mineral-rich, sea salt blast, delicate
"A very salty and crisp oyster from Martha's Vineyard."
saltycrisp
"Clean sea salt blast, with a crisp, sweet finish. Their spectacular flavor is attributed to their unique mineral and nutrient rich environment, which is fed by both ancient freshwater springs and high Atlantic Ocean tidal flow."
cleansaltycrispsweetmineral
"A briny crisp oyster with a delicate and sweet aftertaste."
brinycrispdelicatesweet
"Small to medium, moderately salty, and have a mild ocean flavor."
saltymildocean
"Briny - Martha's Vineyard, Mass."
briny
About the Farm
Menemsha Creek Oyster Farm
Est. 2014Run by cousins Matthew & Todd Mayhew, who grew up on the very waters they now raise their oysters in as members of a commercial fishing family.
- Cultivation Method
- rack and bag
History & Background
Chilmark oysters are harvested from Martha's Vineyard, specifically from areas including Menemsha Pond and Tisbury Pond. The waters are fed by ancient freshwater springs and high Atlantic Ocean tidal flow, creating a unique mineral-rich environment.
Popular at local Martha's Vineyard oyster bars and restaurants. The town of Chilmark is BYOB, making oysters a favorite pairing for guests who bring their own wine or spirits.
Did You Know?
- The Menemsha Creek Oyster Farm is run by cousins who pride themselves on being stewards of the Vineyard's rich fishing heritage
- Chilmark oysters are cage grown at deep water depths of 18-22 feet
- The oysters are raised from seed and harvested at 2 years old
Sources & References
This information was compiled from 8 sources.
- The Perpetual Oyster — Forbes
- Martha's Vineyard Oysters — Martha's Vineyard Seafood Collaborative
- Chilmark/Martha's Vineyard — Fortune Fish & Gourmet
- East Coast Oysters — Wild Edibles
- An oyster primer, wild, farm raised, all good — Martha's Vineyard Times
- Shellebrating Oyster Farming on Martha's Vineyard — Point B Realty
- Trading Fins for Shells, Chilmark Fishermen See Future in Oysters — Vineyard Gazette
- Oyster List — Oyster Bar
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
Deep dive into America's indigenous East Coast oyster - flavor profiles, regional variations, and famous varieties
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Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
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