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Coastal farm specializes in gourmet oysters

Hog Island Oysters grows and sells more than 3 million oysters a year.



In 1983, Hog Island Oysters began farming oysters in the tiny hamlet of Marshall, on scenic coast Highway 1. Today, the company grows and sells more than 3 million oysters a year.

Hog Island shellfish are grown using a refined technique from France. All shellfish are sorted by hand and put into a state-of-the-art seawater tank system that uses an ultraviolet sterilizer to purify the seawater. Close monitoring provides extra assurances of safety and quality.

The folks at Hog Island say, "It's all in the water." With some of the cleanest water in the world, Tomales Bay is an ideal place to raise oysters and the people at Hog Island Oysters are doing their part to keep the water clean. Along with their own environmentally sustainable farming methods, they're involved in watershed restoration projects to restore native oyster habitats and populations.

Oysters, clams, and mussels are filter feeders that filter micro-algae from the water in which they live. Tomales Bay is one of very few places in America where the water is clean enough to raise shellfish. Shellfish growing and harvesting waters are certified according to national standards, as set forth by the Interstate Shellfish Sanitation Commission. Regular water testing throughout the year ensures that areas meet these standards.

In addition to its oyster production, Hog Island raises about 125,000 clams.

For more information, visit www.hogislandoysters.com.


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