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Archive for the Blog Category

Jordan Kramer: A true (Maine) Renaissance Man

Maine is pretty magical. Just 30 minutes north of busy Portland, you can quickly end up in what feels like the middle of the nowhere. Earlier this spring we found ourselves driving down a winding road, thickly lined with trees, fallen pine needles, an occasional home tucked

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She’s A Badass Mother Farmer

Meet Cara Joly, one half of the team behind Joly Oysters. She’s a badass mother farmer. Along with her husband, Jon, they started growing their own oysters in 2016 in Dennis, MA. Not only is she a farmer, but a freelance interior designer and mother to two

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Maine Month: Meet Snow Island Oysters

The thing about oyster farming is that everyone starts for different reasons. Some people can’t get enough of how the taste, some inherited prime farming land, others studied their biology, and some are like the Quahog Bay Conservancy. Founded by Pat and Mary Scanlan in 2014, the conservancy’s

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Maine Month: The Second Coming

Ahhhhhh, Maine. Ayuh, it’s tough to wrap your head around exactly what Maine does to you, but we’ve never met anyone that didn’t like it (unless they visited in February). There is the obvious essential vacation vibes ranging from lobster rolls and fried clam shacks to old-money

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We’re warming up! Spring Farm Update

We’ve made it! The frosty sweep of winter is almost behind us and spring weather is emerging from the lingering chill. Our oysters have spent the winter months in subdued hibernation (YES, oysters hibernate!) – which means no filtering of water, no eating, and no strengthening of

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Boston Runs on Oysters and Why You Should Too…

We all know oysters are the ultimate food (duh.), but did you know that there is more to our beloved little bivalves than shucking, merroir, and good times? Oysters are actually one of the ultimate “power foods” for athletes, especially endurance athletes. Admittedly, summer evenings at our

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Reuse, Renew, Recycle… Oyster Shells!

The winter is the perfect time for pondering new topics and lately, we’ve been thinking about oyster shell reclamation. As you know, we send oysters ALL OVER the country. Over the course of the year, we’ll sell over a million oysters. They’ll be rinsed, beautifully shucked, and

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Oysters Are For Lovers

Before the Roman Empire…people were using oysters to set the mood.   Casanova was even rumored to eat oysters on the regular to woo the many, many women he bedded. And amongst all the eye-roll-inducing oyster puns that regretfully exist, ones about oysters “making you a better

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#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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