Tomales Bay

"Stunning black and purple shells with briny, cucumbery flesh. The definitive California oyster, grown in bags on racks in Tomales Bay."

brinycucumberstunning shells

"The flavor profile starts with the brine of the Tomales Bay estuary, and mellows into a rich, buttery finish, with hints of melon and cucumber. A large scallop (adductor muscle) provides a firm crisp texture."

brinybutterymeloncucumbercrisp

"They even have a tumbled oyster now, which they call a Golden Nugget. It's like a Shigoku or a Kusshi, but with a richer flavor than either, like white asparagus in butter sauce, even a bit of razor clam."

richbutterywhite asparagusrazor clam

"Lastly, we tasted four more varieties grown in nearby Tomales Bay. These were perhaps some of the most complex and sophisticated tasting oysters I've had the opportunity to experience on the West Coast."

complexsophisticated

"While the waters are the same clean, salty ones so beneficial to Hog Island's oysters, Tomales Bay oysters are bottom-grown (Hog's are off-bottom), resulting in grungier shells and a stronger flavor. Look for TBOC's new Golden Nugget oysters, one of the richest-tasting oysters in the country."

saltystrongrich

"Tomales Bay oysters are grown in Tomales Bay, California, about an hour north of San Francisco. The shells are uniformly sized, deeply cupped, ivory colored and fluted. The meat is plump and ivory colored with a clean, briny flavor."

brinycleanplump