Katama Bay oyster illustration
US East Coast Researched

Katama Bay

Crassostrea virginica

Large, deeply-cupped Martha's Vineyard oyster famous for its intense brine and sweet-candy finish. Grown in strong Katama Bay currents, these salt bombs deliver smooth creaminess and are considered among New England's finest.

Brininess
Size Large
Shell deep cupped

Flavor Profile

Brininess 5/5
Sweetness 4/5
Minerality 2/5
Creaminess 4/5

Primary Flavors

Secondary Notes

Finish

Sweet as candy, smooth, memorable

Expert Notes

Katama Bay oysters are legendary salt bombs from Martha's Vineyard's famous sandy bay. Grown fully submerged in nutrient-rich waters with strong currents, these palm-sized oysters develop an intensely briny punch followed by smooth creaminess and a distinctive sweet-candy finish. Their bleached white shells result from sandy substrate and strong tidal currents that scrub them clean. The mysterious sweet-cream roundness and high salinity make these some of New England's finest oysters, best enjoyed completely naked without any accouterments.

Origin & Characteristics

Species
Crassostrea virginica
Native to
USA
Grown in
Katama Bay, Edgartown, Martha's Vineyard, Massachusetts
Size
Large (3.5-4 inches)
Shell Color
Clean white, bleached
Meat Color
Firm white

Perfect Pairings

Best Seasons: Fall, Winter, Spring

What Experts Say

Across 9 sources, tasters describe this oyster as:

Unique notes: sweet-cream roundness, salt bomb, candy finish, vegetal aftertaste, earthy

"The flavor mixes intense brine, as you'd expect from such Atlantic parts, with a sweet-cream roundness that is mysterious and wonderful, making these some of New England's finest."

brinyintense brinesweet-creamsweet

"The flavor profile is very sweet with a medium salt content. The finish is soft, clean and has a pronounced sweet-cream roundness."

sweetmedium saltsoftcleansweet-cream

"Medium/Large sized shells, around 3.5", very plump large oysters inside. Clean white oysters and some of the saltiest I've had yet. A similar look and taste to Wellfleets, but Katama are larger and a higher salinity."

saltyplumpclean

"Absolutely wonderful, tasty, and satisfying. These babies are best eaten without any additives, not even lemon."

tastysatisfying

"Katama Bays were clean, crisp, briny and buttery. There was a great earthy, vegetal aftertaste that signaled its MV heritage."

cleancrispbrinybutteryearthy

"A salt bomb with a sweet-as-candy finish."

saltysalt bombsweetcandy

"The Katama Bays (from Martha's Vineyard) gave [Island Creeks] a run for their money, showing the same flashiness but perhaps a bit more cohesion in their flavors."

brinysweet-creamycohesive

"These oysters are exposed to the deepest and strongest currents of Katama Bay where they feed on nutrient-rich waters. Signature Oyster Farm describes their oysters as 'a salt bomb with a candy finish'."

saltysweetsalt bombcandy

About the Farm

Signature Oyster Farm

Est. 2006

Founded by Ryan Smith in Katama Bay, Martha's Vineyard. Ryan's father was a commercial fisherman who encouraged him to pursue aquaculture for its brighter future. They now operate 2 farms together with a small team, working 7 days a week and taking great pride in their wind-powered tumbling process.

Cultivation Method
rack and bag
Visit Farm Website →

History & Background

Katama Bay has been a shellfish bonanza for centuries. The name 'Katama' comes from the original Wampanoag language meaning 'crab-fishing place.' The bay separates Chappaquiddick Island from the rest of Martha's Vineyard and is known for its pristine waters, strong tidal flows, and sandy bottom.

Considered among New England's finest oysters, Katama Bay oysters are highly prized in the region's raw bars and seafood restaurants. They are sometimes sold under the name 'Sweet Petites' depending on the grower.

Did You Know?

  • Sweet Petites, which placed third in the 2008 Oyster Invitational Challenge, are actually Katama Bay oysters under a different brand name
  • The oysters benefit from some of the deepest and strongest currents in Katama Bay where they feed on nutrient-rich waters
  • Ryan Smith uses a wind-powered tumbler daily during growing season to strengthen shells, deepen cups, and plump meats

Sources & References

This information was compiled from 9 sources.

  1. Katama Bays — Oyster Guide
  2. Katama Bay - Fortune Fish & Gourmet — Fortune Fish Co
  3. Katama Bay - Oysterater — Oysterater
  4. Katama Signature Oyster - Oysterology Online — Pangea Shellfish
  5. Katama Bay Oysters - The Oyster Encyclopedia — Oyster Encyclopedia
  6. A Week in the Life of an Oysterholic — In A Half Shell
  7. Oyster Guide: April CSA — Shellfish Broker
  8. Neptune Oyster - Oyster Guide — Oyster Guide
  9. Oyster Invitational Challenge Results — Oyster Guide