Tomales Bay Golden Nugget
Crassostrea gigas
Rare tumbled Pacific oyster from Tomales Bay's oldest oyster company. Deep-cupped and plump with smooth buttery brine, rich melon notes, and a distinctive woody artichoke finish. One of California's richest-tasting oysters.
Flavor Profile
Finish
Rich, buttery, with woody artichoke notes
Expert Notes
Tomales Bay Golden Nuggets are tumbled oysters that rival premium varieties like Shigoku and Kusshi, but with a distinctly richer flavor profile. Using a dynamic tumbling system powered by tidal action, these deep-cupped oysters develop incredibly plump, ivory flesh with a smooth buttery brine upfront that mellows into hints of melon and cucumber. The large adductor muscle provides exceptional texture, and the finish showcases woody artichoke notes that set them apart from other tumbled varieties. Like white asparagus in butter sauce with a touch of razor clam complexity. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- North shore of Millerton Point, Tomales Bay, California
- Size
- Small (2-3 inches)
- Shell Color
- Gray-white
- Meat Color
- Ivory to cream
What Experts Say
Across 6 sources, tasters describe this oyster as:
Unique notes: white asparagus, razor clam, woody artichoke
"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
"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."
brinyrichbutterymeloncucumber
"Look for TBOC's new Golden Nugget oysters, one of the richest-tasting oysters in the country."
rich
"These tide-tumbled oysters are a step above the usual crop: The Bay's natural currents are used to flip and jostle the bags of bivalves to create a more dependable size and shape with deeper cups and more flavorful meat."
flavorfuldeep-cupped
About the Farm
Tomales Bay Oyster Company
Est. 1909California's dean of oyster operations, in business continuously since 1909, now under new ownership. The Golden Nuggets are farmed on the north shore of Millerton Point in TBOC's cove using a dynamic tumbling system.
- Cultivation Method
- suspended culture
History & Background
The Tomales Bay Oyster Company is California's oldest continuously operating oyster company, established in 1909. Under new ownership in recent years, they developed the Golden Nugget as a premium tumbled oyster exclusive to their operation.
Featured at Michelin three-star restaurant Quince in San Francisco, representing the pinnacle of California oyster cultivation. The Golden Nugget is positioned as a reserve oyster, similar to premium wine bottles produced by wineries.
Did You Know?
- Exclusive to Tomales Bay Oyster Company - cannot be found anywhere else
- Featured as a signature dish at Michelin 3-star Quince restaurant in San Francisco
- One of California's richest-tasting oysters according to expert reviews
- Tumbled naturally by the Bay's tidal currents to create deeper cups
Sources & References
This information was compiled from 6 sources.
- Oyster Trail #1: Tomales Bay — The Oyster Guide
- Our Oysters — Tomales Bay Oyster Company
- Tomales Bay - California — The Oyster Guide
- The Tomales Bay Golden Nugget, the original and the best — Tomales Bay Oyster Company Facebook
- Three-Michelin-Starred Quince Is Back With a More Versatile Menu — Eater San Francisco
- Quince, the Michelin 3-Star San Francisco Restaurant, Is Reopening — Robb Report
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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 Pacific Oyster (C. gigas): Cream, Cucumber, and the Japanese Legacy
Understanding the world's most cultivated oyster - from Japanese origins to West Coast dominance
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
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