Hey Hog Fans! All locations will be closed on Tuesday, July 10th to celebrate our awesome hard working team at our Annual Employee Appreciation Party. We'll be back open, shucking and jiving on July 11th. Thanks for your patience and understanding! 

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We began oyster farming in 1983 with the goal of raising the best quality shellfish in a beautiful location. With a five-acre shellfish lease on Tomales Bay, CA we started growing one oyster, a Pacific variety we call the Hog Island Sweetwater, which is still the star of our show and harvested year round.

Today we raise four of the five oysters found in the Northern Hemisphere, plus Manila clams and Mussels. These shellfish are harvested seasonally or as 'special occasion', a labor of love and an effort that sets us apart. We invite you to stop in and savor the simple pleasures of life.

How we farm our oysters.

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Hog Island Sweetwaters

Hog Island Sweetwaters

A rich and, as the name suggests, sweet tasting Pacific Oyster with a slightly smoky finish.

Find out more.
Hog Island Atlantics

Hog Island Atlantics

An East Coaster out West, our Atlantics are a great summer oyster.

Find out more.
Kumamoto

Kumamoto

Plump, firm, rich and sweet, these are a fantastic summer oyster with a buttery taste.

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French Hog

French Hog

Flatter, rounder and with a meaty texture, our European Flats have a distinctive seaweed flavor.

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Mediterranean Mussels

Mediterranean Mussels

Stunning, deep blue to black, elongated glossy shells encase rich, buttery meat with a complex flavor.

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Manila Clams

Manila Clams

Our Manila Clams are mild and sweet, with a slightly nutty aftertaste.

Find out more.

Nutritious, delicious and incredibly versatile, oysters and shellfish are a celebration of nature. Whether slurped straight from the shell or as part of a dish, we can recommend a recipe for every occasion.

Shucking oysters.
Oyster recipes.
Nutritional stats.