HOG ISLAND OYSTER CO. is a community of friends and family, farmers and chefs, customers and neighbors. We cultivate, create and serve the best oyster experience possible. We maintain respect and integrity in all our relationships: with ourselves, each other, our customers, our communities and our planet.
In 1983, two young marine biologists planted oyster seed on a five-acre lease in Tomales Bay. A year and a half later, they delivered their first locally grown Pacific oysters for the half-shell market to Chez Panisse, Zuni Café and Hayes Street Grill in San Francisco.
Today Hog Island Oyster Co. is one of the nation’s leading producers of sustainable shellfish and is a pioneer in bay-to-bar restaurants. With a passion for serving an exceptional oyster experience, Hog Island owns and operates seafood-centric oyster bars and restaurants and has been shucking at events across the Bay Area since the company was founded.
A company that has long held the belief that "doing good is good business," in 2011 Hog Island Oyster Co. became one of the premier Food Alliance Certified Sustainable Shellfish Producers. And in 2015, they joined a global community of businesses as the first B Corp Certified shellfish company and a legal California Benefit Corporation.
Hog Island Oyster Co. leases 160 acres in Tomales Bay, CA, where they farm and harvest over 3.5 million oysters and Manila clams per year. In 2014, Hog Island Oyster Co. started up the first permitted shellfish hatchery in the state of California, in Humboldt Bay.