Hog Island Oyster Farm
Oyster supplier · Marin County ·
Fresh oysters, BBQ oysters, bay views, and oyster farm tours
Fresh oysters, BBQ oysters, bay views, and oyster farm tours
"Started in 1983 in Tomales Bay, this operation has expanded to more than 250 acres of intertidal lands and raises multiple oyster varieties; the founder frames oysters as an extremely sustainable animal protein but stresses that labor-intensive handling, equipment maintenance, long grow times, and careful post-harvest storage and sorting make production costly and complex." - Amy McCarthy
"PERFECT FOR: THE PICNIC & THE VIEW || Hog Island might be the best known stop for oysters on the Pacific Coast Highway, and for good reason. The view of Tomales Bay is second only to their chipotle bourbon butter barbecued oysters. The menu looks like a gourmand’s picnic basket: oysters (raw and bbq’d), salad, charcuterie plate (the pickled golden raisins, tho), and a variety of local cheeses and bread. The beer and wine options are quality as well. There’s nothing filling on the menu, and you’ll drop a lot of cash to leave here full. If you want to bring your own accoutrements, you can reserve a picnic table and grill if you’d rather shuck yourself. More touristy than the other oyster spots, Hog Island also sells raw oysters to go if you’d rather shuck elsewhere. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"You'll also travel along the coast and enjoy breathtaking views of the Pacific before arriving at Tomales Bay to visit Hog Island Oyster Co. There, you can learn about the biodiversity and sustainability of oyster farming, as well as how to shuck an oyster — a skill I can now proudly say I have." - Travel + Leisure Editors
"With Hog Island restaurants in Napa, San Francisco, and Larkspur, it’s easier than ever to get a taste of West Marin. But the original Hog Island in Marshall is the only location with the Hog Shack, your go-to for oyster and picnic supplies to go, and the Boat Oyster Bar, the full-service outdoor restaurant. Make a reservation — these picnic tables are highly sought-after — then revel in the seafood specials and raw and barbecued oysters that helped make this spot a must-visit." - Christina Mueller
"A well-known oyster farm featured on food-and-farm itineraries for fresh shellfish tastings and hands-on coastal food experiences." - Anne Olivia Bauso Anne Olivia Bauso Anne Olivia Bauso is a travel writer and hotel expert based in New York City. She has written hundreds of hotel reviews, from 5-star Ritz-Carlton properties to treehouse eco-resorts in the jungle. Travel + Leisure Editorial Guidelines