Spearpoint Oysters naturally thrives in the pristine water, which flows from the Vineyard Sound into the pond and bay. Thanks to these hard-working oysters (and farmers), Katama Bay and Menemsha Pond remain a paradise for many shellfish.

Growing up, Jeremy spent his days at his family run seafood market and on the boat with his grandfather, where he quickly learned everything there was to know about life on the ocean.

Jeremy learned the secrets of raising the perfect oyster from his father, Roy. As an avid supporter of sustainable aquaculture, Jeremy discovered that oyster farming would allow him to spend his days in the most beautiful office of Katama Bay and Menemsha Pond while being an active steward of the environment. In 2010, Jeremy started his own oyster farm. Every year since, he has been devoted to producing the perfect oysters.

The seedlings start their life on Martha’s Vineyard in a tidal upweller. The tidal upweller is made of 24 boxes, which are covered by fine mesh screens, preventing the baby oysters from falling through. The seed float around as the strong current flows through the mesh, offering nutritious food, allowing the seedling to grow.

As the seedling grow, reaching 1/4 inch in size, the well-growing oysters are transferred into hard plastic bags that are placed in cages. These cages are tied to buoys and placed back in the water. At this stage, the farmers are meticulously cleaning and caring for the oysters until they reach ripe market size. During the winter months, the oysters remain in the water hibernating. In these cold months, the farmers venture out to collect oysters to sell to restaurants. Once the oysters are 2 years old, they have reached full maturity at about three inches long.