Southern California's only commercial oyster farm — grown in a warm-water coastal lagoon near San Diego, Carlsbad oysters have a sweeter, milder profile than northern California varieties due to the warmer water. A unique SoCal expression of the Pacific oyster.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
CA ChardonnayAlbariñoCraft Lager
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—
Details
Cultivationrack-and-bag · 18–24 monthsWaterAgua Hedionda LagoonAppearancemedium · elongated
If you like this, try
Hog Island SweetwaterTomales Bay freshwater seep growing positionNoticeably sweeter and softer-brined than the standard Hog Island Pacific — the difference is apparent in the liquor before the meat is reached.Tomales BayPoint ReyesThe benchmark California Pacific growing ground — Tomales Bay's cold Pacific upwelling and clean, pristine water (no development on its shores) produces consistently well-balanced Pacific oysters with moderate brine, sweetness, and a clean mineral finish.
Taste them tonight
Shucking these yourself? The Oyster Kit
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