Live to shuck. Shuck to live.
“Strong backs and weak minds” was our early motto in July of 1983 when we planted our first oyster seed in Tomales Bay, CA. We started with a five-acre shellfish lease, a handful of spat, and a headful of dreams. Marine biologists by day, oyster farmers by night, and everything else in between just to stay afloat. With partners John Finger and Terry Sawyer at the helm, Hog Island Oyster Co. has grown to become one of the premier producers of certified sustainable shellfish. With 160 acres in Tomales Bay, we harvest and sell over 5 million oysters and Manila clams each year. Our thriving ‘family’ of 200 plus employees cultivate, shuck, and serve an exceptional oyster experience at Hog Island locations in Marshall, Napa, San Francisco and Tony’s Seafood