Spiny lobster tails and hand-selected Gulf oysters, run cold to your kitchen. One founder. One number. Every box accountable, tagged back to the water it came from.
“A named founder standing behind every box. Hand-selected on the Gulf, run cold the whole way, and personally accountable to your pass.”
The classic Gulf houses have stood for a century by selling origin and service, not scale. Parker Tidewater borrows that gravity: a tight, provenance-forward line delivered flawlessly to a dozen chef-driven Kansas City accounts.
Two entrenched distributors fly the whole ocean into Kansas City every day. We do the opposite: a tight, provenance-forward line of Gulf oysters and Keys spiny lobster tails, chosen by hand and delivered flawlessly. We win on origin and service, never on scale.
Neither product has to fly. Tails ride on ice, oysters keep seven to ten days cold. So we drive it: one sealed reefer, held 34 to 38 degrees, a data logger in every load. The enemy is a warm hour, not the miles, and we never lose the hour.
Hi, I'm Easton. I own this. Every box carries a hand-numbered ticket back to the water it came from, the day it was pulled, and my signature. If something is off, you call me, not a call center. That is the entire company in one sentence.
We start narrow and flawless: Gulf oysters year-round, Keys spiny lobster tails in season. Shrimp, stone crab, and Gulf finfish come later, once the route runs full and the accounts trust the cold chain.
The Caribbean spiny lobster, a rock lobster, sold the way the Keys sell it: as tails, never as a claw it does not have. The high-visibility premium hook, run in season and held frozen through the closure.
Louisiana is the country's number-one oyster state. This is the reliable, year-round volume base that pays the freight and keeps a raw bar's menu on: cup-side down, run cold, tagged.
The Forgotten Coast story, carried by the farms that outlived the wild fishery. Named, single-farm lots with a deep cup and clean brine, the margin-and-provenance product for the accounts that buy origin.
Pricing is wholesale, illustrative, and moves with the market. Every lot ships tagged.
Every lot is a hand-numbered ticket: the water it came from, the day it was pulled, the boat or farm, the temperature it traveled at, and Easton's signature. This is the trust mechanism made visible, and the exact object his ops backend runs on.
This is not a marketing graphic. It is Easton's live operating record: the same tickets, orders, and margins he runs the house on.
Open the owner's ledger →Neither product has to fly. Tails ride on ice, oysters keep seven to ten days cold. So the honest answer to “fly it or drive it” is simple: drive it, in one sealed reefer, and never lose the temperature.
Louisiana wild oysters for volume, Florida farmed oysters for the story, Keys spiny lobster tails in season. Bought from named houses (P&J since 1876, Water Street, Fishbusterz), every sack and box tagged at the source.
Consolidated onto one refrigerated run and held at 34 to 38 degrees from the dock to Kansas City. A logging thermometer travels inside every load. Fly it versus drive it? For shellfish this hardy, driving it cold wins on cost and on integrity.
Delivered on a set schedule to a dozen chef-driven accounts, tags retained, temperature logged, resale certificate on file. Same quality, same day, every week. The reliability a 500-account distributor cannot personally guarantee, and I do.
A single warm hour can condemn a load faster than a clean two-day cold run. We invest in temperature monitoring before speed: a logging thermometer in every shipment, a written temp spec on every bill of lading, every harvest tag retained. The enemy is the excursion, not the distance.
One email a week: what came off the boat, what is running, and what to feature. Then, when you are ready, open an account and get it on your pass.
Tell Easton what you run. He reads every request himself and follows up within a business day. No obligation, no call center.
Kansas City oyster bars, raw bars, and seafood-forward steakhouses. Named targets, earned one flawless delivery at a time.
“Hi, I'm Easton. I own this. I pulled these Tuesday, they land Thursday at six, and here is my word on every box.”
A broadliner has five hundred accounts and a call center. Parker Tidewater has one founder and one number. When a Friday delivery matters on a peak night, that is the difference that keeps your dish on the menu.
Every box is tagged back to the water it came from and signed by me. If something is ever off, you do not open a ticket. You call me, and I make it right on the next run.
easton12parrot@gmail.com
We start where the demand is proven and the incumbents are beatable at the specialty edge: the chef-driven oyster bars, raw bars, and seafood-forward steakhouses of Kansas City. Once the route runs full and the cold chain is flawless, the same Gulf line opens in the next heartland metro.
Gulf oysters from Louisiana (the country's number-one oyster state) for reliable year-round volume, plus Florida farmed oysters from the Alligator Harbor and Apalachicola region for the premium, named-lot line. Spiny lobster tails come from licensed Key West and Keys wholesale houses in season.
No, and we will not claim it. Florida closed the wild Apalachicola fishery in 2020 and it has only reopened for token, spoken-for seasons since. The Forgotten Coast story lives on through the region's aquaculture farms, and that is exactly what we carry: farmed, named, and honest about it.
Spiny lobster is a Florida rock lobster with no claws, sold as tails, fresh on ice in season (August 6 to March 31) and frozen-held through the closure. It is a premium seasonal hook, not a year-round live animal. Oysters are the year-round base.
Because the thing chefs drop a supplier over is a single blown delivery on a peak night, and the thing they reward is responsiveness. A named owner who answers the phone, texts you what just came in, and personally guarantees every box can out-service a broadliner. That is the whole wedge.
Kansas City to start: the chef-driven oyster bars, raw bars, and seafood-forward steakhouses. More landlocked cities follow once the Kansas City route runs full and proven.