Hog Island Oyster Co.
$$ · san francisco
1 Ferry Building 11A, The Embarcadero, San Francisco, CA, 94111 ↗
Recipes
- Pan Fried Red Abalone ●A simple pan-fried abalone is a simple a delicious preparation that really highlights this CA heritage seafood.
- Clam, Mussel + Gigante Bean Salad ●Recipe created by farm chef, Jamie Burgess
- Dashi + Kumquat Dressed Oysters ●Light and subtle, this refreshing dressing pairs beautifully with briny oysters.
- Blood Orange Albacore Crudo ●This bright and punchy crudo let's albacore shine.
- Dungeness Crab Dip ●Chef Kiino delivers a next-level crab dip preparation
- Smoked Oyster Dip ●Smokey and creamy with just the right amount of tang featuring house-smoked oysters
- Grilled Salmon + Corn Sauce ●Fresh corn creates a delicious sauce for King Salmon
- Tuna Melt ●Melty, mouthwatering, and so easy to prep toasted sandwich
- Smoked Albacore Pasta Salad ●Italian-style pasta salad with house-smoked albacore tuna confit
- Cranberry Mignonette ●A little bit sweet, a hint of spice, and just the right amount of zest
- Smoked Oyster Dip (Holiday) ●Smokey and creamy oyster dip with house-smoked oysters
- Halibut Risotto ●Creamy risotto featuring fresh halibut
- Po' Boy ●Classic sandwich preparation with fresh seafood
- Geoduck Ceviche ●Fresh geoduck prepared as ceviche
- Halibut Steamed ●Simple steamed halibut preparation
- White Seabass ●Fresh white seabass preparation
- Cured Salmon Caviar ●Cured salmon with caviar
- Lingcod Sliders ●Lingcod served as sliders
- Citrus Mignonette ●Citrus-based oyster mignonette sauce
- Grilled Spot Prawns ●Fresh spot prawns grilled
- Black Cod Fritters ●Black cod prepared as fritters
- Mussels ●Tomales Bay mussels preparation
- Fresno Chili Mignonette ●Spicy fresno chili mignonette sauce
- Cranberry Butter Grilled Oysters ●Grilled oysters with cranberry butter
- Hog Wash ●House cocktail
- BBQ Chipotle Bourbon Butter ●BBQ chipotle bourbon butter sauce
- Bloody Mary ●House Bloody Mary cocktail
- Clam Chowder ●Fresh clam chowder
- Rustic Seafood Stew ●Hearty rustic seafood stew
- Point Reyes Bay Blue Grilled Oysters ●Grilled oysters from Point Reyes Bay
- Hog Island Steamers ●Steamed clams from Hog Island
- Rockefeller Oysters ●Oysters Rockefeller preparation
- Harissa Oysters ●Spicy harissa-topped oysters
Oyster Varieties
- Hog Island SweetwatersA rich, and as the name suggests, sweet-tasting Pacific Oyster with a slightly smoky finish. Features plump meat in deep-cupped, fluted shells.
- Hog Island HighwatersGrown at Humboldt Bay Farm with a light brine, seaweed umami, and an earthy finish reflecting local terroir.
- Hog Island AtlanticsRare East Coast variety on the West Coast. Smooth, oblong shells, delicate meat and crisp minerality, harvested seasonally.
- Hog Island KumamotoSmall Japanese oysters (1-1.5 inches) with Buttery, succulent meat with a lingering essence of cucumber and melon. Takes 2-3 years to mature.
- French HogNative European oyster (Belon variety). Flat, round shells deliver a full-body, meaty oyster with a 'copper-like' palate.
- Earthquake BaysNamed after the San Andreas fault. Grown in tumbling mesh bags producing an extra deep cup with a plump, meaty texture and a slightly sweet, mild brine finish.
- Hog Island OlympiaCalifornia's indigenous oyster species, bright with salinity and umami, with a very light coppery finish.
Shellfish
- Manila ClamsDelicate, sweet and just ever so slightly, nutty hard-shell clams.
- Tomales Bay MusselsFresh mussels from Tomales Bay