Katama Bay, Martha's Vineyard, MA
Mystically salty + delicious, Katamas have a benevolent sweet-cream roundness. Soak in the intense brine of the Atlantic, this bivalve is hearty and for the oyster lover who likes a lotta oyster.
salty | sweet | momentous
Pairs Perfectly with:
- Memorial Day
- Soul Hits
- Your Patio
KATAMA, WHERE MAGIC IS MADE WITH RYAN SMITH
The word "Katama" comes from a Wampanoag word meaning "crab-fishing place." Ryan Smith of Signature Oysters, a born and raised shell fisherman, grew up on Martha's Vineyard knowing that this special place was in his bones. He now spends seven days a week in all seasons growing his Katamas. If you've ever been there, you know it's like being in a real live postcard, so pristine are the waters, the sandy shore, and the shellfish. If you have a chance to go, you must. If you don't, you must invite these "boutique" beauties to your table.
The Gritty Details:
Hatchery seed is purchased from Maine and started in a tidal upweller, then moved to rack-and-bags off-bottom. Time to market: 2 to 3 years.
Flavor Influenced by:
- Salinity: 3.3% < 3.5% full oceanic salinity
- Tides: 5 to 7 ft. tides from open ocean
- Bottom Makeup: Sandy with some eel grass vegetation