Hog Island Atlantic

Tomales Bay · Pacific Coast, USA

Crassostrea virginica

Hog Island Oyster Co.'s C. virginica grown in California's Tomales Bay — the Eastern oyster species in Pacific waters produces a fascinatingly different result: sharper brine, firmer texture, and more pronounced mineral character than the sweetwater Bay Pacific varieties.

Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.

Salinity4/5
Sweetness2/5
Minerality4/5
Umami2/5
Texturefirm
Finishmineral

Pair with

ChablisBlanc de Blancs Champagne
Always start here

The reference version.

Hog Island Oyster Co.'s C. virginica grown in California's Tomales Bay — the Eastern oyster species in Pacific waters produces a fascinatingly different result: sharper brine, firmer texture, and more pronounced mineral character than the sweetwater Bay Pacific varieties.

What you'll tasteas it arrives
Brine
4
Sweet
2
Mineral
4
Umami
2
Acid
—

Everything below is measured against this plate.

Details

Cultivationrack-and-bag · 3–4 yearsAppearancemedium · elongated

If you like this, try

WellfleetWellfleet Harbor and surrounding flatsHigh brine, unmistakable, arriving with the kind of authority that explains why the appellation exists as a category.Strong IslandChathamHigh-salinity Chatham oyster with sharp mineral character — the exposed Atlantic waters of Pleasant Bay push brine and minerality to the fore.
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