BLACK FRIDAY ENDS

Crassostrea Virginica

Island Creek Oysters have earned their stellar reputation, served in Michelin-starred restaurants and even at the White House, due to a perfect storm of location, cultivation, and passion:

1. The "Napa Valley" of Oyster Farming: They are grown in Duxbury Bay, MA, a unique estuary known for its intense, eleven-foot tides. Twice a day, the bay drains and refills with cold, clean, algae-filled water, providing a constant feast of nutrients that ensures their signature flavor and plump meats. The cold water also prevents the oysters from spawning, keeping them meaty and flavorful year-round.
2. Bottom-Planted for Complexity: While they begin life in their own hatchery and floating systems, Island Creek Oysters are famously finished on the bay floor. Planted directly in the mineral-rich sand and mud, they develop the complex, unmistakable flavors—a powerful slap of salinity up front, followed by a nuanced vegetal and buttery core, and a long, sweet finish—that connoisseurs adore.
3. Unwavering Quality: Every oyster is a product of hands-on care, harvested by a dedicated crew who ensure only the best make it to your plate. This commitment to quality and sustainable farming practices guarantees a consistently perfect, clean, and succulent bite.