Island Creek Oysters from Duxbury, MA

Harvest location: Duxbury, MA CCB45

How they’re grown: All of our oysters are raised from seed in our very own hatchery, one of only four in the North East! After 3 months being nurtured in the hatchery, and 3 months in a floating upweller system, they’re then planted directly on the bay floor where they grow “free-range” in mineral-rich mud until harvested, about 1-1.5 years.

Why they’re unique: Duxbury Bay has drastic eleven-foot tides, which means twice a day, the Bay drains and re-fills with cold, algae-filled water, which is ideal for hungry oysters. Since the water in Duxbury rarely exceeds 70 degrees, our oysters won’t spawn, keeping them meaty and flavorful year-round.

Story: Skip was born and raised in the Island Creek neighborhood of Duxbury, and spent years working on the Bay, digging mussels, razor clams, and horseshoe crabs. After an unsuccessful attempt at growing clams, he (thankfully) transitioned to oysters and never looked back. For eight years, Skip was the only person growing shellfish in Duxbury Bay, a location he would later describe as “The Napa Valley of Oyster Farming”. Cold, turbulent, salty waters ended up being the perfect environment for oysters, and by 2000, Skip was harvesting full-time.

Today, Skip and a small crew of farmers harvest year-round. Island Creeks can be found all over the country, including several Michelin starred restaurants, and they’ve even been served at state dinners at the White House!

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.