{"title":"Island Creek","description":"\u003cp data-lfile-container=\"911bcc23-4286-447d-9a87-0658c765824a\" data-pm-slice=\"1 1 []\"\u003eIsland Creek Oysters began in 1995, when Skip Bennett planted his first oysters in \u003cstrong\u003eDuxbury Bay\u003c\/strong\u003e, Massachusetts. Three decades on, the company runs an oyster farm, a raw bar, a restaurant, and a \u003cstrong\u003ecannery in New Bedford\u003c\/strong\u003e, the largest commercial fishing port in the U.S. by value.\u003c\/p\u003e\n\u003cp\u003eThat cannery is the reason Island Creek is on our shelves. The company says it's the first of its kind in the U.S., built to tin American shellfish the way Spanish conservas producers do, in olive oil and with a short ingredient list. Everything is canned by hand, and every tin can be traced back to the farm that grew the shellfish. Island Creek also points out that canning gives shellfish farmers a way to sell more of their harvest year-round while cutting down on refrigeration and waste.\u003c\/p\u003e\n\u003cp\u003eThe first tin off the line was the \u003ca rel=\"noopener noreferrer nofollow\" href=\"https:\/\/shopfishnook.com\/products\/island-creek-oysters-littleneck-clams-confit-garlic-chili-olive-oil\" target=\"_blank\"\u003eLittleneck Clams with Confit Garlic, Chili \u0026amp; Olive Oil\u003c\/a\u003e. The clams come from Cherrystone Aqua-Farms in Cape Charles, Virginia, and are shucked and packed in New Bedford with confit garlic, chili de árbol, and extra virgin olive oil. Spread the soft garlic on toast, pile the clams on top, and save the oil for pasta.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"island-creek-oysters-littleneck-clams-confit-garlic-chili-olive-oil","title":"Littleneck Clams w\/ Confit Garlic, Chili \u0026 Olive Oil","description":"\u003ch2\u003e\u003cu\u003eAbout This Tin\u003c\/u\u003e\u003c\/h2\u003e\n\u003cp\u003eDiscover the delightful taste of Littleneck Clams with Confit Garlic, Chili, and Olive Oil from Island Creek. Sourced from Cape Charles, VA, and New Bedford, MA, this tin offers supremely tender and flavorful clams with a perfect balance of salt and heat from chili de árbol.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst of Its Kind:\u003c\/strong\u003e The very first tin to roll out of Island Creek's New Bedford cannery, produced entirely in the USA using 100% traceable products.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandcrafted Quality:\u003c\/strong\u003e Canned in the European craft style, each tin is prepared by hand, ensuring exceptional quality and flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavorful Combination:\u003c\/strong\u003e Includes tender littleneck clams, jammy confit garlic, and spicy chili de árbol for a balanced and delicious taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrusty Bread:\u003c\/strong\u003e Spread the confit garlic on a piece of toast before topping with clams for a simple and delicious snack.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePickled Vegetables:\u003c\/strong\u003e Serve with vinegary pickled dilly beans or peppers for a tangy and crunchy accompaniment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta:\u003c\/strong\u003e Pour the entire tin over fresh pasta with a squeeze of lemon for a quick and flavorful meal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite Wines:\u003c\/strong\u003e Pair with a crisp white wine to complement the tender clams and spicy notes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePale Ales:\u003c\/strong\u003e Enjoy with a pale ale to balance the rich flavors of the clams and garlic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight Cocktails:\u003c\/strong\u003e Try with a refreshing citrus cocktail or a glass of sparkling water with a twist of lemon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 4.2oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Littleneck clams, garlic, chili de árbol, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Product of USA, crafted in New Bedford, MA\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Island Creek","offers":[{"title":"Default Title","offer_id":50023101661473,"sku":"ISL-CLA-180","price":21.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/island-creek-littleneck-clams-with-confit-garlic-chili-olive-oil-719088.jpg?v=1747087046"},{"product_id":"island-creek-brad-leone-mackerel-sungold","title":"Brad Leone Sungold \"Mack Pack\"","description":"\u003ch2\u003eAbout This Tin\u003c\/h2\u003e\n\u003cp\u003eThis is what happens when a food obsessive and one of New England's most respected seafood operations spend a year figuring out exactly how to put mackerel in a tin. The Island Creek x Brad Leone Sungold Mack Pack is the result: seared blue mackerel in a smooth sungold cherry tomato and white miso emulsion, finished with olive oil and layered with garlic, lemongrass, perilla, banana peppers, chili, and fresh herbs. Our Omakase subscribers got their hands on it first this month (March 2026), and the response was exactly what we expected. Now it's available to everyone, for as long as it lasts — and this one is a single run.\u003c\/p\u003e\n\u003cp\u003eEvery tin is hand-packed at Island Creek's New Bedford, MA cannery, the first craft cannery of its kind in America. The sungold tomatoes came from Brad Leone's own Connecticut garden. The mackerel was seared before packing. The pin bones were pulled by hand. It took a year of recipe testing to land here. That level of care is rare for any tinned product, domestic or imported.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in America, from scratch:\u003c\/strong\u003e Hand-packed at Island Creek's New Bedford cannery, the first domestic craft cannery of its kind. Every step, from searing the fish to sealing the tin, is done in-house.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA recipe worth noting:\u003c\/strong\u003e Sungold cherry tomatoes (from Brad Leone's own garden), white miso, lemongrass, perilla, and a blend of fresh herbs create a sauce that's cooked, blended smooth, and poured over the fish. This is not olive oil with a sprig of something.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower-mercury, nutrient-dense mackerel:\u003c\/strong\u003e Blue mackerel is high in omega-3s, low in mercury, and genuinely underrated. If you haven't had it tinned before, this is a very good place to start.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn rice:\u003c\/strong\u003e Spoon the tin over a bowl of short-grain rice with a soft-boiled egg and sliced scallions. The miso-tomato sauce pulls the whole bowl together.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith good bread:\u003c\/strong\u003e Thick-cut sourdough, toasted. Spread a little butter first if you want. Layer the mackerel and sauce directly on top. A few capers if you have them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraight from the tin:\u003c\/strong\u003e A fork and a cold drink. That's the entire recipe. Island Creek literally designed this one to need nothing else.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Blue mackerel, olive oil, sungold cherry tomatoes, white miso, garlic, leek, banana peppers, chili peppers, lemongrass, perilla, sage, dill, red onion\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 4.5 oz \/ 130g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e New England Atlantic coast; packed in New Bedford, MA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFishing Method:\u003c\/strong\u003e Wild-caught\u003c\/p\u003e","brand":"Island Creek","offers":[{"title":"Default Title","offer_id":51986394186017,"sku":"ISL-CLA-651","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/fishnook-tinned-seafood-coisland-creekbrad-leone-sungold-mack-pack-5027562.jpg?v=1774913015"},{"product_id":"island-creek-tuna-belly-galician-butter","title":"Tuna Belly in Galician Butter","description":"\u003ch2\u003eAbout This Tin\u003c\/h2\u003e\n\u003cp\u003eIsland Creek’s Tuna Belly in Galician Butter is a rare marriage of land and sea—tender tuna ventresca preserved in handcrafted Galician butter made by Carmela, a lone neighborhood dairy farmer who milks her cows every morning at 7 a.m. and churns butter using traditional methods without modern machinery. This isn’t grocery store tuna; the belly cut offers exceptional tenderness and natural richness, while Carmela’s butter adds an unctuous depth that turns each bite into pure indulgence. The mildness of both components allows them to amplify rather than overpower each other, creating a luxurious experience whether eaten straight from the warmed tin or worked into simple, comforting dishes.\u003c\/p\u003e\n\u003cp\u003eSourced from the coastal waters of Galicia, Spain—a region renowned for its rías (estuaries) and long-standing fishing and dairy traditions—this tuna belly is packed in butter that reflects a deeply local, artisanal approach. Small-scale production and traditional methods mean every batch has its own character, connecting you directly to Galician culinary heritage with every spoonful.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisan Butter Heritage\u003c\/strong\u003e: Handcrafted by Carmela using time-honored churning methods, made from milk she gathers daily, resulting in deeply flavorful Galician butter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium Ventresca Cut\u003c\/strong\u003e: Features tuna belly, the most prized and tender portion of the fish, known for its silky texture and natural richness that far outshines standard tuna cuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThoughtful, Small-Scale Production\u003c\/strong\u003e: Produced in partnership with Galician cannery Mariscadora, focusing on quality over volume.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarm Tin Perfection\u003c\/strong\u003e: Steep the unopened tin in hot (not boiling) water for several minutes until the butter is fully melted and silky, then eat directly from the tin with crusty bread to soak up every drop.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimple Pasta Elegance\u003c\/strong\u003e: Toss the warmed contents with fresh linguine or spaghetti, loosening with a splash of pasta water and finishing with herbs or lemon—the butter becomes an instant, glossy sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevated Toast Experience\u003c\/strong\u003e: Spoon generously over toasted sourdough or baguette so the warm butter seeps into the bread while the tender tuna provides rich, savory depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Tuna belly (ventresca), Galician butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 3.9 oz (110 g)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Galicia, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFishing \/ Production\u003c\/strong\u003e: Tuna belly packed in Galician butter by Mariscadora for Island Creek; produced with a quality-focused, small-batch approach.\u003c\/p\u003e","brand":"Island Creek","offers":[{"title":"Default Title","offer_id":52088650760481,"sku":"ISL-TUN-656","price":21.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/fishnook-tinned-seafood-coisland-creektuna-belly-in-galician-butter-8263117.jpg?v=1774913012"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/collections\/FishNookTinnedSeafoodCo_Island_Creek_Collection_Hero_Image.jpg?v=1791999969","url":"https:\/\/shopfishnook.com\/collections\/island-creek-american-tinned-shellfish.oembed","provider":"FishNook Tinned Seafood Co.","version":"1.0","type":"link"}