From Bay to Table: How we got here
Born on the Bay: Founder Skip Bennett, son of a Duxbury lobsterman, began growing shellfish in the early '90s—fueled by grit, trial and error, and a love for the water. Built from the Tides Up: What started as one man and a dream grew into a tight- knit crew harvesting world-class oysters from the cold, salty waters of Duxbury Bay. From Duxbury to the World: Island Creek Oysters are now served at top restaurants like The French Laundry and Per Se, celebrated by chefs and critics alike. Farm-First & Mission-Driven: We’re a vertically integrated shellfish company focused on sustainable food, community impact, and having a damn good time— always rooted in the Bay.
Tinned Fish: A Brief Overview
What is it?: Tinning fish—a method first developed in 19th-century France to feed Napoleon’s army—is a centuries-old way of preserving seafood at peak freshness. It spread through Portugal and Spain, becoming a staple that has nourished families and supported coastal communities for generations.
Timeless & Shelf-Stable: Tinned seafood stays fresh for years—typically around 3— making it a reliable pantry staple with zero pressure to eat it right away.
Better for the Planet: Increased traceability v. fresh fish Pantry storage reduces energy and food waste Lower carbon footprint in shipping and supply chains Low energy preparation Fully recycleable aluminum packaging
Island Creek’s Cannery Latent Demand: We first tapped into the potential of tinned fish in 2017 by selling tins at our Portland, Maine restaurant. A trip to Europe revealed the category’s true scale—Spanish grocery stores devoted 10x the shelf space to tins. Inspired, we launched our own line shortly after, sourcing directly from Spain. Trendsetters: Pioneering restaurants like Saltie Girl in Boston and D2C platforms like Tinned Fish Club helped spark the tinned fish movement in the U.S. The trend gained momentum during the pandemic with demand for shelf-stable foods and exploded on social media—fueling what has become a $3B industry nationwide. New Bedford Baby! : Launched in 2024 the Island Creek cannery in New Bedford MA is the first seafood cannery to open in New England in 86 years! Where we aim to produce European style tinned seafood sourced directly from American fisheries and farms.
CASE SIZE: 12 Tins MINIMUM ORDER: 1 Case FARMED BY: Cherrystone Aqua-Farms 1588 Townfield Dr, Cape Charles, VA CANNED BY: Island Creek 38 Blackmer St. New Bedford, MA BRC Certified/ $12ea SRP $22
INGREDIENTS: Littleneck clams, olive oil, chili de árbol, garlic, salt Allergen: Contains Shellfish-Mollusk.
NET WEIGHT 4.2 Oz. DRAINED WEIGHT 2 Oz.
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