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.
Texturefirm
Finishmineral
Pair with
ChablisBlanc de Blancs Champagne
Always start here
The reference version.
Nothing on it: brine 4, sweetness 2, minerality 4, umami 2 of 5, with a mineral finish.
What you'll tasteas it arrives
Brine
4
Sweet
2
Mineral
4
Umami
2
Acid
—
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.
Taste them tonight
Shucking these yourself? The Oyster Kit
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