Brine arrives first, with sweetness close enough behind it that the two feel simultaneous. Plump, creamy flesh. Mild hazelnut.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturecreamy
Finishsweet
Pair with
Blanc de Blancs Champagne or Crémant de BourgogneOregon Pinot Gris (dry)Washington State Chardonnay (lightly oaked or unoaked)
Always start here
The reference version.
Nothing on it: brine 3, sweetness 4, minerality 4, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
3
Sweet
4
Mineral
4
Umami
3
Acid
—
Details
Cultivationbottom-culturedAppearancemedium · deep-cupped
Full profile on oysterminds.com ↗
If you like this, try
Hog IslandTomales BayThe California upwelling-fed Pacific opens with sweetness leading the salt — the brine registers after the sweetness is already there, which is the signature.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.
Taste them tonight
Shucking these yourself? The Oyster Kit
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