Hog Island Oyster Co. has been sustainably farming shellfish in the pristine, nutrient rich waters of Tomales Bay for the last 25 years. They farm several areas of the bay leased from the State of California, totaling about 120 acres of sub-tidal land primarily located around the mouth of Walker Creek.
In addition to pioneering aquaculture farming techniques, owners Terry Sawyer and John Finger also advocate policy on clean oceans and watershed conservation to ensure the future of the healthy ocean habitat needed to produce oysters.
All of the shellfish at Hog Island are bathed for at least 24 hours in chilled UV-filtered saltwater tanks before being shipped to market to ensure safety and quality. 80% of Hog Island’s production is sold within 100 miles of the farm and consumed within 24 hours of harvest! As George Curth, Hog Island Farmers’ Market Manager says, “We take great pride in giving the public the freshest, most delicious oysters on the West Coast!”
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Marshall, CA 94940
www.hogislandoysters.comMarshall, Marin County, CA 50 miles N/A Well (for land operations) Hog Island is owned by John Finger and Terry Sawyer. They have a management team of six people, including Farmers’ Market Manager George Curth, who are supported by 3 office staff, 10 field workers, and about 10 part-time retail and catering staff. None (no organic standards exist for mariculture). 120 acres Hog Island has approximately 5 million bivalves in the field. Oysters are started from single-seed “spat,” or oyster seed, placed in mesh cylinders called stanways, which rock with the tides, allowing water to wash through and around the young oysters. Once the oysters reach 1/2-inch in length, they are transferred to Hog Island’s “french” rack and bag system. The bags of oysters are laid on top of racks above the bay floor, where they can feed on phytoplankton & bay nutrients. Because oysters are “filter feeders” they help to keep bay waters clean and clear. From start to finish, it takes about 12 months to 2.5 years to grow a Hog Island Oyster.