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Hog Island Oyster Co is named after "Hog Island," an Island in Tomales Bay. As you approach Tomales Bay on Hwy 1, you follow along Stemple Creek.
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Walker Creek flowing into Tomales Bay. Walker Creek oysters are grown in this area. As you can see, the tide is out. Across the bay is Point Reyes Peninsula. |
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Another view of Hog Island. It's got a lot of trees growing on it, but the peninsula here is pretty much tree-free. |
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Nick's Cove wharf looking South East. |
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Kayakers with their gear near Nick's Cove. |
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Looking into the Hog Island farm and BBQ/picnic area. You pay for your oysters at the "Hog Shack." |
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Looking North at the shucking shack and the BBQ/picnic area. What's that? Blue sky? We've seen very little of that for months. |
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Looking at the BBQ/picnic area. Usually it's packed, but the weather has been bad lately. |
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Sandy, the happy Hog Island shucker. He shucks oysters for the customer orders. |
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The shellfish processing area |
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Marilyn loading up my cold box with x-small and medium Sweetwater oysters. They were sold out of kumamotos and Atlantics. Got to get there early to get those varieties. The staff at Hog Island is very friendly and helpful. |
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Extra smalls ready to eat with mignonette sauce and lemon wedges. |
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It only took a few minutes to down all these delicious oysters. They were plump and juicy with a delicious flavor. |
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I BBQed the medium oysters using a Shellfish Cooking Rack and three different sauces. These oysters were also plump, juicy, and delicious. It's hard to top Hog Island oysters. |
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The aftermath of eating a dozen Sweetwater medium oysters for Sunday dinner. They were really delicious. It's quite a ways to drive to Hog Island Oyster Co., but the scenery along the way and the delicious oysters make it worthwhile. |
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