Hog Island Atlantic
Crassostrea virginica
A unique East Coast oyster variety raised in California's Tomales Bay. Small with handsome green-gold shells, intensely briny with crisp minerality and surprising fruity depth that peaks in summer.
Flavor Profile
Finish
Clean, crisp, mineral with depth
Expert Notes
Hog Island Atlantic represents a unique expression of the Eastern oyster grown in Pacific waters. With near-oceanic salinity (33 ppt) in Tomales Bay, these oysters develop an intensely briny, mineral-forward character with handsome green-gold shells. The larger specimens reveal unexpected depth and fruitiness reminiscent of basmati rice that beautifully balances the salt. Grown slowly in the cold West Coast waters using rack-and-bag cultivation, their flavor peaks in summer at maximum plumpness. The clean, light profile characteristic of all Hog Island oysters comes from post-harvest purging in UV-filtered saltwater tanks. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Tomales Bay, California
- Size
- Small (2-3 inches)
- Shell Color
- Green-gold with pearlescent hints
- Meat Color
- Light gray to cream
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: lettuce, cucumber, grassy
"Definite best of both coasts with the minerality of a virginica but the grassy, crisp lettuce flavor that Tomales Bay always has."
mineralgrassycrisplettuce
"These are my favorite. They have firmer meat and a brighter taste."
firmbright
"In the summertime, I really like our Hog Island Atlantic."
seasonal
"Plump meat, briny, sweet finish, notes of cucumber."
plumpbrinysweetcucumber
"Light Briny"
light briny
About the Farm
Hog Island Oyster Company
Est. 1983Founded by marine biologists John Finger and Michael Watchorn with a $500 loan and a five-acre lease in Tomales Bay. Now occupies 160 saltwater acres and has become a beacon of aquaculture sustainability.
- Cultivation Method
- rack and bag
History & Background
The Eastern oyster (Crassostrea virginica) raised in Pacific waters represents a unique combination - bringing East Coast species to California's Tomales Bay.
Hog Island Atlantic is a favorite of the farm manager Zane Finger, second-generation oyster farmer, who appreciates their firmer meat and brighter taste compared to Pacific varieties.
Did You Know?
- The Hog Island Atlantic is an East Coast species raised on the West Coast, creating a unique merroir combination
- Zane Finger particularly recommends them in summertime when their flavor profile peaks
- The oysters are cultivated using the single seed 'rack and bag' method perfected over decades
Sources & References
This information was compiled from 7 sources.
- Hog Island Atlantic Oyster — OysteRater
- The World on an Oyster — Life and Thyme
- Shell Game: Hog Island, Google collab makes waves in oyster scene — Pacific Sun
- The Raw Oyster's Tasting Guide — The Raw Oyster
- What The Hell Is 'Merroir?' Pairing Vodka And Oysters In Tomales Bay — Uproxx
- Oyster Orgy: Hog Island Oyster Farm — KQED
- Matanzas Creek Days of Wine & Lavender Oyster Tasting — The Oyster Guide
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
Deep dive into America's indigenous East Coast oyster - flavor profiles, regional variations, and famous varieties
Read article → Merroir & EnvironmentWhat is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
Read article →