Martha's Vineyard's Oyster Farm Tour, Clamming, Aquaculture + Native Fish.
Oysters & Native Fish at the Menemsha Docks
Our journey took us to the Menemsha Docks to meet Mike Holtham of Larsen's Market and Rick Karney and Emma Greenbeach, biologists and educators from the MV Shellfish Group, fisherman Buddy Vanderhoop and oyster farmer Nic Turner from Honeysuckle Oyster to learn about the fish that is native to the waters of Martha’s Vineyard, the science and skill that it takes to farm oysters. Our intimate tour introduced us to the shellfish varieties native to Martha’s Vineyard, let us hold live baby shellfish and of course, learn how to filet a fish and shuck and eat oysters just like Islanders do. As a bonus, guests will also got a behind-the-scenes lowdown about cool aquaculture technology MVSG is spearheading that is changing the industry world-wide.
Our journey took us to the Menemsha Docks to meet Mike Holtham of Larsen's Market and Rick Karney and Emma Greenbeach, biologists and educators from the MV Shellfish Group, fisherman Buddy Vanderhoop and oyster farmer Nic Turner from Honeysuckle Oyster to learn about the fish that is native to the waters of Martha’s Vineyard, the science and skill that it takes to farm oysters. Our intimate tour introduced us to the shellfish varieties native to Martha’s Vineyard, let us hold live baby shellfish and of course, learn how to filet a fish and shuck and eat oysters just like Islanders do. As a bonus, guests will also got a behind-the-scenes lowdown about cool aquaculture technology MVSG is spearheading that is changing the industry world-wide.
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Oysters & Clamming in Katama Bay
On the other side of the island is Katama, a lovely part of the island that has been a popular summer resort since the late 1800s - today it is a residential area in the town of Edgartown. The word "Katama" comes from a Wampanoag word meaning "crab-fishing place." The terrain is a flat outwash plain, characterized by sandy soil and few trees. It is sometimes referred to as the "Great Plains." We were lucky to nab a great day to at Honeysuckle Oyster's floating farm to see and learn up-close and personal how much loving care goes into growing these lovely bivales.
For those who wanted to try their hand at clamming, the Edgartown Shellfish Constable and his trustworth staff gave us the 101 of how to swing a rake to find a nice busshel of clams. On the shore Rick Karney from the MV Shellfish Group took us through the lifecyle and the varities of clams found in Vineyard Waters and we were treated to a fresh-from-the-ocean tasting of our freshly caught oysters and clams right on the beach.
On the other side of the island is Katama, a lovely part of the island that has been a popular summer resort since the late 1800s - today it is a residential area in the town of Edgartown. The word "Katama" comes from a Wampanoag word meaning "crab-fishing place." The terrain is a flat outwash plain, characterized by sandy soil and few trees. It is sometimes referred to as the "Great Plains." We were lucky to nab a great day to at Honeysuckle Oyster's floating farm to see and learn up-close and personal how much loving care goes into growing these lovely bivales.
For those who wanted to try their hand at clamming, the Edgartown Shellfish Constable and his trustworth staff gave us the 101 of how to swing a rake to find a nice busshel of clams. On the shore Rick Karney from the MV Shellfish Group took us through the lifecyle and the varities of clams found in Vineyard Waters and we were treated to a fresh-from-the-ocean tasting of our freshly caught oysters and clams right on the beach.
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Let's Eat.
At the end of our adventures, Farm.Field.Sea. gathers around a communal table to share stories with new and old friends about the days adventure. What a great way to explore the island.
At the end of our adventures, Farm.Field.Sea. gathers around a communal table to share stories with new and old friends about the days adventure. What a great way to explore the island.
Would you like to join us for the next adventure? Contact us at eat@ffsmv.com