Tumblecan Oysters from Saquish, MA


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Quantity: 50 Count

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Available for a limited time only.

Skip Bennett

Size: ~2.5"

These oysters have an outrageous toothy texture and a clean, mellow sweetness. The constant tumbling creates some of the deepest, strongest, meatiest gems you can imagine. To us...they’re basically perfect.

About Tumblecan Oysters

Harvest location: Saquish Neck, MA

How they’re grown: The Tumblecans are a true “tumbled” East Coast oyster. They spend their infancy out at Saquish in trays in the nutrient-rich waters adjacent to the Aunt Dotty farm. Once they reach about an inch and a half, they’re transferred to the surface and into SEAPA gear: small cylindrical baskets designed to facilitate tumbling. Consistent tumbling encourages growth; shell edges will break off but the oyster will grow deeper and stronger (think pruning a plant, the more you trim, the more robust it will grow). It also helps develop a rounder, well-cupped oyster with a hard, clean shell.

Why they’re unique: 
Tumblecans are a rare breed! They’re only harvested for a few months in the late fall/early winter when the winds are blowing and the waves are really rocking at the farm.

The Tumblecan is Island Creek’s fourth signature oyster. The idea for these oysters was conceived on the back deck of a Miami Beach hotel after the South Beach Food & Wine Fest. We’d just become fast friends with a fellow shellfish fanatic, Paul Kahan, the rockstar chef who sits atop Chicago’s most beloved restaurant empire. Skip had been rambling on about his latest obsession of producing his first truly tumbled East Coast oyster, and Paul and his team were hooked on making it happen.

A few months later, Paul and his crew joined us knee-deep on the mudflats of Saquish to plant the seed that two years later would become our first crop of tumbled oysters. The experimental first batch produced only 2,000 pieces (to put things in perspective a busy raw bar can easily shuck through 2,000 oysters in one night). Paul took them all and put them on the menu at his flagship restaurant, The Publican. They sold out that night, the name Tumblecan was born, and the rest is history.

⚠ Prop 65 Warning

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.

Oyster FAQ

How long do my oysters keep?

Your oysters keep in the refrigerator for 5-7 days!  You can order a day or two early to make sure you have them in time for your gathering.  They are totally fine hangin’ out in the cool air.  

How do I store these bad boys?

When you receive your package, pull them out of the box (these guys need a little fresh air!). Grab a mixing bowl and throw the mesh bag in the bowl so that the oysters don’t leak all over your refrigerator. Grab a damp cloth and throw the cloth over the bowl.  You are good to go for the next 5-7 days. Doesn’t hurt to dampen the cloth each day to keep them moist and chilled.

Should I keep them on ice?

Only put the oysters on ice before service.  The oysters will actually die in the melted fresh water so do not store the oysters on ice.  They will not like this.

How are they shipped?

We ship using FedEx Overnight service. You will receive tracking info after the label has been printed the day before your oysters are set to arrive.  We do not require a signature – Fedex will leave your package at your doorstep.

Is your packaging recyclable?

Short answer: YES!

Our ClimaCell thermal liners are made of 90% FSC certified virgin kraft paper and corn starch, which allows you to recycle the insulated liner at home along with the cardboard box.⁠

Not only are the liners water repellant, they’re just as insulating as traditional styrofoam AND they can be recycled up to 5 times. Saving the planet has never been easier.⁠

Click here for more information on ClimaCell.