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concert_goer) wrote2025-03-17 07:12 pm
concert_goer) wrote2025-03-17 07:12 pm
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Martha's Vineyard Wild oysters from Massachusetts
20x Martha's Vineyard Wild oyster
Martha's Vineyard, MA
Species: Atlantic oyster (Crassostrea virginica)
ROC monthly selection
Fairly large sage-green shells with yellow-brown colorations. Their shape is irregular and gnarly, with a rough texture. They contain a significant amount of the freshest, juiciest meat with a not-too-firm texture, though could be challenging to shuck sometimes. The flavor includes a distinct note of salt, along with seaweed, pickles in brine, and minerality, with a slightly sweet and creamy finish. Not overly complex in terms of nuances, but rather clean and quite enjoyable. Their appearance suggests they are indeed wild.
I recently watched an online video lecture on oysters from Martha's Vineyard, where it was mentioned that wild ones are harvested in Tisbury Great Pond on the south of the island. Their yield is a tiny fraction of the merroir's total oyster production, and they are believed to embody a truly traditional flavor.
Martha's Vineyard, MA
Species: Atlantic oyster (Crassostrea virginica)
ROC monthly selection
Fairly large sage-green shells with yellow-brown colorations. Their shape is irregular and gnarly, with a rough texture. They contain a significant amount of the freshest, juiciest meat with a not-too-firm texture, though could be challenging to shuck sometimes. The flavor includes a distinct note of salt, along with seaweed, pickles in brine, and minerality, with a slightly sweet and creamy finish. Not overly complex in terms of nuances, but rather clean and quite enjoyable. Their appearance suggests they are indeed wild.
I recently watched an online video lecture on oysters from Martha's Vineyard, where it was mentioned that wild ones are harvested in Tisbury Great Pond on the south of the island. Their yield is a tiny fraction of the merroir's total oyster production, and they are believed to embody a truly traditional flavor.