Earthquake Bay Oysters

Hog Island Earthquake Bay oysters are a unique offering from the Hog Island Oyster Co. They grow in the nutrient-rich waters of Tomales Bay, California. This area, known as Earthquake Bay, owes its name to its location on a submerged portion of the San Andreas fault. Much like the fault line itself, the constant motion of the waters here plays a crucial role in developing these oysters. They are grown in mesh bags attached to floats that gently tumble with the tide. This process strengthens their shells and encourages the formation of a deep cup, making them a distinctive choice for oyster enthusiasts.

These oysters stand out for their plump, meaty texture and slightly sweet taste, complemented by a mild brine finish. Available in bags of 36 or 60, the Extra Small Earthquake Bays are a testament to Hog Island’s commitment to sustainable aquaculture practices. The unique cultivation method results in a superior product and reflects the company’s innovative approach to oyster farming. Whether enjoyed raw or cooked, Hog Island Earthquake Bay oysters offer a delightful taste experience deeply rooted in Tomales Bay’s natural environment.

Earthquake Bay Oysters Information

About Hog Island Oyster Company

Hog Island Oyster Co. was founded in 1983 by marine biologists committed to sustainable shellfish farming. They started with a five-acre lease in Tomales Bay, California, and have since expanded to 160 acres. The company has grown significantly and now sells over 5 million oysters and shellfish annually. Hog Island has become a leading voice in the sustainable food movement and practices aquaculture that enhances ecosystem health. They also contribute to native oyster restoration projects and offer a variety of oyster species, including the Hog Island Sweetwater and the Hog Island Kumamoto.

Hog Island Oyster Co. has significantly contributed to the industry through its commitment to sustainability, innovation, and community engagement. They have pioneered the water-to-plate movement, serving oysters directly to consumers at their farm and offsite oyster bars, setting a trend that others in the industry have followed. As a legally incorporated California Benefit Corporation, they focus on the triple bottom line of people, planet, and profit, ensuring their business practices benefit the environment and the community.

Hog Island has also led the sustainable food conversation, growing to sell over 5 million oysters and shellfish annually. They practice sustainable aquaculture, enhance ecosystem health, and support climate change mitigation efforts. Additionally, they are involved in native oyster restoration projects, working with scientists and other shellfish growers to revive native oyster populations.

You can reach Hog Island Oyster Company on their official website! You can also follow them on their social media: Facebook, Instagram, TikTok, or YouTube.

Earthquake Bay Oysters Information

Oyster: Hog Island Earthquake Bay Oysters

Species: Crassostrea gigas (Pacific Oyster)

Cultivation Method: Grown in rigid mesh bags with an attached float that gently tumbles the oysters as the tide rises and falls.

Seasonality: Available year-round, with a peak in late fall and winter

Size: >2″

Culture Method: Rack and bag farming techniques.

Salinity: 24-28 ppt

Appearance: Earthquake Bay oysters have robust, rounded shells with a clean, white to light gray coloration. Their deep cups cradle the plump, creamy-white oyster meat, presenting a visually appealing contrast characteristic of these bivalves. 

Flavor Profile: The flavor profile of Earthquake Bay oysters is characterized by a plump and meaty texture, complemented by a slightly sweet taste and a mild brine finish. This unique combination of flavors makes them a distinct and enjoyable oyster variety.

Location

Tomales Bay, California, is where Hog Island Oyster Company collects Earthquake Bay oysters. This narrow, 15-mile-long bay lies on a submerged section of the San Andreas fault. Hence, these oysters’ name is “Earthquake Bay.”

Suggested Beverage Pairings

1. Allagash White – A Belgian-style wheat beer with coriander and Curacao orange peel. Its subtle citrus notes enhance the fresh flavors of the oysters without overpowering them.
2. Belhaven Scottish Stout – A rich, dark stout like Belhaven Scottish Stout would pair well with the briny Earthquake Bay oysters. The beer’s roasted malt, chocolate, and coffee flavors complement the oysters’ salinity nicely.
3. Dupont Saison – The fruity spiciness and barnyard nose of a Dupont Saison could give the oysters a sweeter aftertaste. As a result, making for a harmonious match with the mineral-rich West Coast oysters.
4. Samuel Adams New World Tripel – With notes of passion fruit and herbs, this Tripel offers a fruitiness that contrasts the minerality of the oysters. Thus providing an overall balance of flavor.
5. Maplewood Pulaski Pils—A hop-forward pilsner like Maplewood Pulaski Pils would accentuate the oysters’ umami flavors. It would also cut through their richness, creating a refreshing and satisfying pairing.

Where Can I Buy Earthquake Bay Oysters?

1. Hog Island Oyster Company—You can purchase Earthquake Bay oysters online directly from Hog Island Oyster Co. You can choose between a 36- or 60-count bag. 

Fun Facts About Earthquake Bay Oysters

• Named After a Geological Feature: The San Andreas fault, a prominent geological feature that runs through California, inspired the name “Earthquake Bay”. This fault line formed Tomales Bay, which cultivates these oysters, thus emphasizing a significant link between geology and aquaculture.

• Contribution to Local Economy: Oysters, including those from Earthquake Bay, play a significant role in the local economy of areas like Humboldt Bay. The oyster industry contributes more than $6 million yearly from oysters and oyster seed exports.

• A Living Filter: A fully grown oyster can filter 50 gallons of water daily. Rightfully so, making oysters a culinary delight and an environmental boon. Filtering water helps improve the water quality in their habitat, benefiting the entire ecosystem. 

• Survivors of Time: Oysters have been around for approximately 15 million years, showcasing their resilience and adaptability through time. This long history adds a prehistoric dimension to your dining experience.

• A Delicate Process: Culturing Earthquake Bay oysters involves a delicate process. This is where young oysters (spat) are protected in a nursery setting, significantly increasing their survival success. This careful nurturing process is a testament to the dedication required in sustainable oyster farming.