When photographer Colin Clark headed up to Hog Island Oyster Farm, (located around 50 miles North of San Francisco, in a estuary known as Tomales Bay), to report on the bivalves that everyone is raving about, the results were expected; Sweeter than regular oysters, (they are grown where the sweet river water meets the briny bay) And frankly—sublime. The Hog Island Sweetwater Oysters are served in a small dish of ‘Hogwash’. (‘Hogwash’ being the Long Island take on a classic Mignonette, with an added kick of Cilantro, Jalapeno and Lime). They also have picnic tables where you can sit and eat; shuck your own—or buy them shucked from the shack. Colin reports that everyone seems to get really rowdy, and very drunk. (Get me there!) And to top it off, these oysters are on the ‘super green sustainable seafood’ list. Eat up; the world really is your oyster. Can’t wait to get there!
PHOTOGRAPH by COLIN CLARK
To learn more about the Hog Island Oyster Farm, how to get there, where to purchase, etc. check here.