ICO

Mailing List
Wholesale Products
Wholesale Products
Wholesale Products
Wholesale Products
National Order Line 781-934-2028
Boston & New York

BOS: 781 566 5011 | NY: 781 566 5022
Order before 6 AM

National

Orders must be placed before 3pm for next-day delivery.

Direct to Chef

Skip delivered his first bag of Island Creek Oysters to the back door of Cambridge’s East Coast Grill back in 2001. At the time, he was simply trying to regain some business in the aftermath of September 11th. But the chefs there were surprised and intrigued by this rugged oyster farmer that drove their order all the way up from the waterfront. They asked him to bring more bags the following week. Since then, our Direct-to-Chef program has expanded to include over 200 of the best restaurants all over the country.

We truck product all over Boston, New York and New England daily. We also ship overnight directly to restaurants across the country . The program has grown up a bit since Skip made his first delivery but our commitment stays the same: fresh product delivered straight to your kitchen by kind people. Period.

Have a look at our product list below for an idea of what we sell. And for more information, see the links below:

Order and Delivery Information for Boston, New York and Fedex

How to safely handle your oysters

Staff training and farm visits


Wholesale Products

Island Creeks

With a burst of salinity up front followed by notes of moss, butter, and eel grass the Island Creeks slide home with a robust, sweet finish. The quintessential New England oyster in taste, texture, and presentation.

Island Creeks

Duxbury, MA select - regular Info
Peter's Points

Bounty of the famous Buzzard’s Bay and one of the first non-Duxbury oysters we offered, the Peter’s Points get a lot of their flavor from the beautiful jade-colored algae that decorates their shells.

Peter's Points

Onset, MA petite - regular Info
Misty Points

We are absolutely convinced that these are the best oysters coming out of the Chesapeake Bay. Grown in the relatively cold, salty water of an uninhabited island up by Maryland, Misty Points are like no other Virginia oyster you’ve experienced.

Misty Points

Pope's Bay, VA petite - regular Info
Wellfleets

Everyone knows Wellfleets, but what everyone doesn’t know is that there are good Wellfleets and there are not-so-good Wellfleets. Guess which ones we have? If you said, “the best” you are correct.

Wellfleets

Wellfleet, MA petite - regular Info
Chathams

The Chathams have everything you could ask for in an oyster: deep cup, round shape, good texture and a rugged, beautiful flavor profile that mirrors the famous, shark-infested waters from whence they came. Don’t worry, they don’t bite.

Chathams

Chatham, MA petite - regular Info
Rocky Nooks

Grown just a few miles across the Bay from the Island Creeks we like to tell people that a Rocky Nook smells like one of our oysters, but doesn’t taste like one. They are milder and sweeter than ICO’s because they are grown near the Jones River.

Rocky Nooks

Kingston, MA petite - regular Info
Big Rocks

These oysters taste like chicken (in a good way). Grown suspended off the sandy bottom for their whole lives the Big Rocks have wonderful notes of chicken broth and umami where our free-range oysters have moss and grass.

Big Rocks

East Dennis, MA petite - regular Info
Moon Shoals

Our most boutique-y oyster lives up to the hype. Planted in trays at a very low density about a mile from shore and hand harvested, Moon Shoals have beautiful round shells and deep cups. Availability is limited.

Moon Shoals

Barnstable, MA petite - regular Info
Beach Points

Notably, the texture of the Beach Points is perfect: toothy without being chewy or about to burst. They also carry their salt all the way through the flavor profile with savory notes of chicken broth followed by slight minerality.

Beach Points

Barnstable, MA petite - regular Info
Blue Pools

We think this is the perfect West Coast oyster. Like the classic Hama Hama, but grown further out into Hood Canal’s saltier water Blue Pools combine quintessential Pacific flavors with near-Atlantic salinity. Hella good.

Blue Pools

Hama Hama, WA petite - regular Info
Sunken Meadow Gems

The veal of oysters, these little guys pack a lot of meat and delicate flavor. They start out tasting like a regular oyster from neighboring Wellfleet, but finish on a strong note of turkey broth. A New England Thanksgiving on the half shell.

Sunken Meadow Gems

Eastham, MA petite - regular Info
Spring Creeks

Tina and Scott Laurie have been shellfishing on Cape Cod for their entire lives—digging hardshells and farming steamers—but only started growing oysters four years ago. Man, are we glad they did.

Spring Creeks

Barnstable, MA Regular, Petite Info
First Lights

Being grown on the bottom gives them distinctive notes of butter, cream, and veggies. Celery in particular. They are not dissimilar from our Island Creeks, however, they are more subtle and the texture of the meat is different.

First Lights

Mashpee, MA regular Info
Wild Topneck Clams

Being obsessed with playing in the mud, if the tide’s not right for oystering a contingent of the growers head out to Back River to dig these clams. Wild clams have more complex flavor, thicker shells, and longer shelf-life than farmed ones.

Wild Topneck Clams

Info