While oysters are, and will always be, our first love, our coastal environment has so much to offer.
We focus on sustainably harvesting from renewable resources that are closely related to our oyster farms.
OYSTERS
We live and breathe great oysters.
We began oyster farming in 1983 with the goal of raising the best quality, sustainable shellfish in a beautiful location. We started our farm with a five-acre shellfish lease in Tomales Bay, CA raising the Pacific oyster (Crassostrea gigas), which we call our Hog Island® Sweetwater. Today, we farm on 250 acres of intertidal lands in Tomales and Humboldt Bays, where we raise all five edible oyster varieties found in the Northern Hemisphere, plus Manila clams.
SEA SALT
Salt that’s uniquely West Marin.
Our small-batch, wood-fired and hand-finished salt is airy, delicate, and packed with essential minerals. Hog Island Saltworks is made using the power of wind and sun, clean Pacific water, and a wood-fire brick oven. Hand-finished by our resident salt expert, Jeff Warrin, our mineral-rich finishing salt is as West Marin as it gets.
SEAWEED
New steps in sustainable seaweed harvesting.
Over the last few years, our Head Hogs have been leading us to re-envision what our farms and our team can yield. Enter: our seaweed harvest. A natural byproduct of our oyster growing, seaweed is delicious in the kitchen, and by harvesting it, we’re helping remove CO2 from our marine ecosystem. It’s a huge step for Hog Island, and a major step towards growing a sustainable food system.
