“The flavor of an oyster is one of the purest tastes of place.” — John Finger, co-founder, Hog Island Oyster Co.
On the coast of Northern California sits Tomales Bay: our home where we grow, harvest, shuck, and share great oysters. We started our farm with a five-acre shellfish lease in Tomales Bay, CA raising the Pacific oyster (Crassostrea gigas) now famously known as our Hog Island® Sweetwater.
Today, we farm on 160 acres of intertidal lands, where we raise all five edible oyster varieties found in the Northern Hemisphere, plus Manila clams. We also harvest seaweed and sea salt from the bay, while the Boat Oyster Bar, the Hog Shack, and Tony’s Seafood call the shores of Tomales Bay home.
Few foods carry the flavor of “place” quite like an oyster. Tomales Bay’s waters are cool, clean, and rich in plankton—our oysters’ favorite food. Here, they grow plump and sweet, and the unique flavor of the bay is evident in every slurp. Oyster lovers call this merroir; we call it delicious.
