Pangea Shellfish is a premium shellfish wholesaler based in Boston, MA. We have a full line of shellfish products, but oysters are our specialty. We carry the largest oyster assortment on the East Coast and operate two oyster farms.
We distribute shellfish across the US and Canada to foodservice distributors and establishments. We are recognized for our quality products, outstanding customer service, and our marketing resources such as Oysterology ®.
We stay true to our mission and values because we believe that operating ethically will forge a more vibrant and sustainable future for all of our stakeholders and our planet.
Our 10,000-square foot, HAACP-compliant facility is located in the New Boston Seafood Center in the Seaport District of Boston. We are right next door to Araho Transfer, and near Ocean Express, Sea Cap, CFI, J&B, and Logan International Airport. Our convenient location enables fast receiving and shipping turnaround times.
In 2008, we built a state-of-the-art wet-storage system to purge steamers and hold other shellfish. Our system is one of five permitted in the state of Massachusetts. We do not manufacture the water. The water is nutrient-rich seawater pumped from Duxbury Bay, then trucked back to our facility. The system has five different methods of filtration (including UV lighting) to guarantee the water is as pure as possible. We also test our water weekly in a government laboratory to ensure purity and safety.
Learn more about our wet storage system here.
I spent four years growing oysters in RI and working in the wholesale seafood business in Boston. I saw the number of oyster farms increasing, which coincided with the popularity of oysters and locally-sourced, sustainable food. The decision was easy: start Boston's first and only shellfish company specializing in oysters. In September 2001, just one week after 9/11, I founded Pangea Shellfish Company.
In the beginning, it was just one small truck, one small building, and me. My wife, Victoria, used to help with the paperwork at night. In 2003, I hired my first employee, Dan Light, who is now Vice President.
In 2010, I fulfilled my long-time dream and purchased an oyster farm in Duxbury Bay, which I named Standish Shore after the peninsula southwest of the farm site. Having our own oyster farm is one of Pangea's competitive advantages; we literally know oysters from start to finish. We try to get all of our employees to the farm at least once or twice a year because being hands-on is the best way to learn about oysters!
We have moved a few times over the years, and twelve years later, we have settled into our 8000 square foot facility in the Boston Seaport District. We also acquired our second oyster farm in Barnstable in 2016. We have a team in Boston for our wholesale operation and a crew on each of our two farms. We have grown a lot since 2001, and the journey has been incredible. We will continue to do our best to serve our customers, be respectful to our vendors, and act responsibly towards our oceans. Thanks for stopping by and please do not hesitate to contact us!
Ben Lloyd, Owner and President
"I have held a number of very prestigious positions over the past 31 years and have been exposed to many companies. Pangea Shellfish Company is how I would model my own company, based on my experience. The seamless level of commitment from top to bottom is enviable. My interactions with every person has been positive and the 'solution based' attitude is so refreshing.
I was contacted by a person from [another shellfish company] yesterday asking how they were doing for me. I have not purchased from them since we received the first order from Pangea. They were unaware. I went on to express to them that this is a relationship business and the mutual respect between Pangea and I is why I will have a loyalty that they will never understand. Twice in the past couple weeks, amidst the onslaught of snow [Pangea has] been enduring, I was reminded of items that were being held for me that I always buy that I had forgotten to put on my PO. You can’t teach that instinct. You can only appreciate the passion for the business."
