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!
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.
A rich and, as the name suggests, sweet tasting Pacific Oyster with a slightly smoky finish.Find out more.
An East Coaster out West, our Atlantics are a great summer oyster.Find out more.
Plump, firm, rich and sweet, these are a fantastic summer oyster with a buttery taste.Find out more.
Flatter, rounder and with a meaty texture, our European Flats have a distinctive seaweed flavor.Find out more.