Hog Island Oyster Co. Temporarily Suspends Shellfish Harvesting in Tomales Bay & Issues Voluntary, Precautionary Market Withdrawal

Company affirms its commitment to state safety protocols while maintaining shellfish supply from Humboldt Bay Farm

MARSHALL, Calif. (October 14, 2026) – Hog Island Oyster Co. is temporarily suspending shellfish harvesting in Tomales Bay following a precautionary closure issued by the California Department of Public Health (CDPH). The closure is in response to a septic system failure 15 miles away at a hotel near Olema that discharged into Olema Creek, a tributary that feeds into the southern end of Tomales Bay. No illnesses have been reported.

CDPH notified Hog Island of this incident on Monday, October 12. The company immediately stopped harvesting and shipping Tomales Bay shellfish and returned that morning’s harvest to the water. Oysters harvested before the closure are being held in the company’s tanks pending guidance from CDPH.

Additionally, Hog Island is conducting a voluntary, precautionary market withdrawal of shellfish harvested from its Tomales Bay growing areas between September 14 and October 12, 2026. This includes Hog Island Sweetwaters, Earthquake Bays and any other Tomales Bay product. This is not a recall. While no illnesses or complaints have been reported, nor has the CDPH issued a consumer advisory, Hog Island is taking this step out of an abundance of caution.

Hog Island does not believe the incident poses a food safety concern, given the distance between the incident and its growing areas, as well as its extensive safety and quality assurance protocols. Hog Island holds its oysters in UV-sterilized seawater for a minimum of 24 hours before sale as part of its standard quality assurance practices. Routine testing has not shown elevated bacterial levels. Regardless, Hog Island is complying fully with CDPH’s direction and will resume harvesting only with the state’s authorization.

Hog Island’s oyster farm in Humboldt Bay remains fully operational. During the closure, the company will continue serving restaurant guests and fulfilling online and wholesale orders with its Highwater oysters and with shellfish from partner farms in other certified growing areas. Tomales Bay oysters served at Hog Island restaurants were harvested from open, certified waters before the closure.

“The health and safety of our customers has always been our highest priority,” said CEO John Finger. “Although the release occurred many miles from our farm, the state’s management plan exists for exactly this kind of situation, and we’re following it fully. We’re working closely with CDPH and will resume harvesting only when every required safety standard has been met.”

Under standard protocols, the precautionary closure lasts 21 days unless water quality testing demonstrates that shellfish harvesting can safely resume sooner. CDPH has indicated that shellfish sampling may begin as early as October 16, pending water quality test results. Pending satisfactory test results and authorization from CDPH, Hog Island anticipates that harvesting in Tomales Bay could resume between October 19 and 21. Otherwise, the standard closure period extends through October 30.