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Archive for the All Category

Moon Shoal Oysters Spotlight!

Agriculture and fishing date back to Barnstable’s founding in 1639. Fast forward 379 years and history is still being made, one delicious oyster at a time, thanks to Jon Martin and his dedicated crew at Moon Shoal Oysters. Jon and his team live their lives on their

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Hatchery Season: 1 Month In!

Although we harvest all year round at Island Creek, November signals the start of hatchery season! Our hatchery team has been working diligently in the lab (AKA that long rusty shed on the harbor that you’ve always wondered about) for the past month and provide the foundation for

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Pro-Tips from the Road

I never expected a meeting with a chef to depend on the availability of a flat-head screwdriver. Yet, there I was in a glimmering jewel-box of a dining room in downtown Miami, rolling up my sleeves and asking the GM for a screwdriver, my palm outstretched like

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36 Hours In The Life Of An Oyster Girl

I’ve never thought of myself as being a particularly talented person. Now, you shouldn’t feel too badly for me. I don’t feel slighted in life. Despite my lack of superior athleticism and the fact that I likely won’t ever win a grand Prize- Pulitzer, Nobel or otherwise–

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An Oysterman’s Supplemental Income

I drag an eight afoot tin skiff to the waterline two hours before low tide. I load the skiff with the tools of my trade: a black fish tote, a five gallon bucket, a smaller bucket with the bottom cut out, mesh shellfish bags, and a few

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Some Oysters Have A Story

Hey, guess what? That oyster you’re about to eat had a cooler Tuesday than you did. No offense. A week ago, I had the privilege of visiting the First Encounter Oyster farm in Eastham. Lows were hovering at a willful 19 degrees, with winds anticipated to reach

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Ever wonder what oysters do all winter?

As most things in the natural world, oysters endure rather than enjoy the winter. Oysters spend the spring, summer and fall happily filtering cool, salty bay-water, extracting nutrients from plankton, and growing the meat inside their shell. As the bay cools in November oysters begin to ready

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Life on the Bay in December

It’s not hard to tell when December casts its wintry pall across the bay. Daylight hours are cut in half and skim ice forms on the marsh and tidal inlets.  Where have the days of 5 o’clock dawn and eight o’clock twilight gone? I guess to the

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Summer Foraging Guide

Sun’s out, air’s fresh, the water’s warm. The Summer accepts no excuses from those who sit inside and lament boredom. The Summer reserves no sympathy for those who decline the open invitation to partake in all of the magnificent festivities the season has to offer. A little

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Anne Goes to the Farm

I’ve worked at Island Creek for about 2 years now.  When people ask me what I do for a living I say “I work for an oyster farm!”  People sort of give me the “up down” and are probably thinking “You work for an oyster farm? What

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