Martha's Vineyard

"Both wild and farmed oysters appear under the appellation Martha's Vineyard, so it can be hard to generalize. I've had some Martha's Vineyards that were on the salty side, typical for an island oyster, and others that were nearly saltless, though big and creamy with glycogen. The ones nestled in the salt ponds—often in bottom cages—can be less briny than those out on the bays. A wild MV oyster tends to be about three years old at harvest, at least three inches in size, with a gnarly sage-green shell, a huge adductor muscle from all the working out, and a mild, clean seaweed flavor no doubt deriving from life on the bottom. Farmed oysters are a bit younger, cleaner, and milder."

saltycreamymildcleanseaweed

"Wild Martha's Vineyard Oysters have creamy meats with a clean seaweed flavor and inconsistent brininess from mild to strong. Cultivated Martha's Vineyard Oysters have creamy meats."

creamycleanseaweedbriny

"Extremely plump and full of liquor. Mild and smooth."

mildsmoothplump

"These oysters are bright, salty and pleasant—just like a trip to the Vineyard! We get an intense saltiness up front (almost like biting into a caper!), that mellows into vegetal notes and a roasted sweet potato finish."

brightsaltyintensevegetalsweet potato

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

sweetmedium saltsoftcleancreamy

"Known for their plumpness and abundance of liquor, they are a true delight for oyster enthusiasts. They have a mild and smooth taste pleasing to the palate."

mildsmoothplump