Hog Island Sweetwater oyster

Hog Island Sweetwater

Tomales Bay freshwater seep growing position · Pacific Coast, USA · Crassostrea gigas

Noticeably sweeter and softer-brined than the standard Hog Island Pacific — the difference is apparent in the liquor before the meat is reached.

Salinity3/5
Sweetness4/5
Minerality4/5
Umami3/5
Texturecreamy
Finishsweet
Shellmedium, deep-cupped

The sweetness is the point of this specific designation. Acid competes with it rather than complementing it. Eat the Sweetwater plain so the seep's contribution

Pair with

Blanc de Blancs ChampagneAnderson Valley Brut Rosé (Roederer Estate)Off-dry Alsatian Riesling (Vendanges Tardives)

Details

Cultivationrack-and-bagAppearancemedium · 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 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.