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Archive for the All Category

#FBF Tales from The Road: 24 hrs in Chicago

The National Direct to Chef program is one of the largest branches of Island Creek Oysters. Through this operational beast, we sell oysters, caviar, and razor clams directly to over 700 of the best restaurants in the country! Most of the time, our oyster salespeople are tethered to

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High Season in the Oyster Hatchery!

Generally, the winter is a quieter time for oyster farmers. The bay is emptied of its moorings, boats and oyster plexes. The shoreline is tucked in with a blanket of frost. It’s a time for tinkering, repairing, power washing, and reorganizing. Beneath this sleepy facade, however, brews a squall of

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Our ears are buzzing! See who listed oysters on their holiday gift guides this year.

It’s here. The one-week countdown to the holidays. You might be struggling to find the perfect gift, wondering what to bring to your neighbor’s holiday party, or brainstorming an unforgettable Christmas Day menu. We may be biased (because it’s how we roll), but oysters check all the

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All About: Marshallberg Caviar

Let’s get real – Caviar is awesome but also intimidating. Like choosing a bottle of wine from an extensive list, the choices are confusing and the often-steep price tag can mean that the stakes are HIGH. Add to that a history of smuggling, overfishing, and environmental degradation

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How Much Should You Get? The Oyster & Caviar Calculator

Hosting a party can be a lot of pressure. It’s like your one big chance to prove how awesome, charming and put-together you secretly are to all of your friends and family. You have to send cheeky invitations and curate a Spotify playlist that magically appeals to

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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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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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