Ever since spending my summers as a young boy on Cape Cod at my beloved Nana’s house adjacent to our summer home in the village of Cotuit on Cape Cod while looking for ‘Grandma’s Toe-Nail Shells’ with her has my love for the ocean only intensified around Cape Cod’s waters and its waterway inlets. This quest has led my focus directed towards the ocean’s bounty of properly procured and sustainable shellfish. The subtle diversity of a bivalves’ origin with a varietal taste profile unique to a shell’s source is truly fascinating to me and has brought my quest to educate the palates of the will for the brine!

The plethora of shellfish harvesters and dedicated aquaculture farmers which are locally sourced on Cape Cod from Truro and Wellfleet to Dennis and Chatham to Cotuit, Martha’s Vineyard & The Islands along with the South Shore origin; regardless if it’s Duxbury or Plymouth Bay to Katama & Menemsha; a South Shore shell leaves the consumer a taste profile aligned with the local “Fish Monger” & Chefs while pairing varietals at the same table with an array of alluring choices all within their unique taste and salinity profiles. Taste profiles highlight on the different growing techniques with nutrients only inhabited to the local Cape Cod and South Shore waters derived over decades of aquaculture experience and centuries of salt.

South Shore Oysters along with The Shuck Truck and our Oyster Rawbars – our single most focus is to provide a shellfish product harvested straight from the locally sourced Cape Cod and South Shore harvesters and introduced to your shellfish offerings regardless if your menu is ‘James Beard or James Bond – I’ve got you covered’ .. “any fresher you would have to be standing in your waders! “🤙🦪 – EUBIE