Hog Island Oysters

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John Finger and Terry Sawyer founded Hog Island Oyster Co. in Tomales Bay, California in 1983. They started with a five-acre shellfish lease and $500 borrowed from their parents. The company has grown a lot since it first began, but the mission at Hog Island Oyster Co. has remained unchanged: grow great oysters, create a fresh and fun oyster experience, and have a great time doing it. Location is key to growing delicious, healthy oysters. Forty-nine miles north of San Francisco, Tomales Bay is a pristine estuary where coastal rivers flow into the Pacific Ocean. Extreme tides and cold, clean, brackish waters create an oysters paradise. Today, Hog Island Oyster Farm leases 160 acres in Tomales Bay where they raise over 3 million Pacific, Kumamoto and Atlantic oysters per year as well as Manila clams. As advocates for the oceans and environment, John and Terry are proud that Hog Island oysters and shellfish are on the Super Green List of sustainable seafoods: good for you and good for the oceans! Life is Short, Eat Great Oysters.