Hog Island
Tomales Bay · Pacific Coast, USA
Crassostrea gigas
The California upwelling-fed Pacific opens with sweetness leading the salt — the brine registers after the sweetness is already there, which is the signature.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturecreamy
Finishsweet
Pair with
Sonoma County Chardonnay (unoaked or lightly oaked)Brut Champagne or California sparkling wineCold pale lager or wheat beer
Always start here
The reference version.
The California upwelling-fed Pacific opens with sweetness leading the salt — the brine registers after the sweetness is already there, which is the signature.
What you'll tasteas it arrives
Brine
3
Sweet
4
Mineral
4
Umami
3
Acid
—
Details
Cultivationbottom-culturedAppearancemedium · deep-cupped
If you like this, try
Chelsea GemSouth Puget SoundBrine arrives first, with sweetness close enough behind it that the two feel simultaneous.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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