FAQ

Oysters should be stacked cup-side down in a bowl or pan and covered with a moist towel, and stored below 45*F.
Mussels and clams should be placed in a bowl, covered with a moist towel and stored below 45*F.

Yes! (Within reason).
When you grill an oyster, the oyster will die and the muscle usually releases its hold on the shell, therefore opening up and “popping” open.
Occasionally the meat will not release the shell and will stay as firmly closed as when it was alive. This does not neccessarily mean that the oyster is “bad” and that you can’t eat it. Not all grilled oysters “pop” either; you will get some that barely bubble around the outside and those are finished cooking.
Once the other oysters on the grill are finished, remove all the oysters (even the ones that didn’t open) and remove the top shell of all of them. From there use your best judgment on whether or not to eat the “closed” ones. If the meat smells fine and looks similar to all the others I would eat it. Again use your best judgment.
If you throw away all your unopened oysters without looking at them or checking the inside, and then proceed to ask for new ones, we will not give them to you.

The R month rule, a cautionary tale before modern refrigeration, is now obsolete. First because in olden days the months without R’s were typically warm making storage of live shellfish difficult and mostly unsuccessful. Second, because while most oysters spawn during warmer months and become less desirable to eat, our Tomales Bay is unique in the fact that it doesn’t become warm enough for most oysters to spawn. This leaves you, the customer, with plump, juicy, great tasting oysters year-round.

When purchasing any shellfish, make sure the shell is closed and there are not cracks or holes in the shell. With oysters, if the shells are open a little bit they are still alive and perfectly fine to eat. Also feel the temperature of them, they should be properly refrigerated and cool to the touch, but not frozen.
Smell the oysters as well. Oysters should smell fresh, reminiscent of the ocean shore, even a little earthy. Your nose will know right away if something doesn’t smell right. But if you aren’t sure just ask us at the counter and we’ll let you know.

If you’ve never had an oyster before or have disliked eating them raw: try barbecuing medium or small Miyagis and adding your favorite BBQ sauce or lemon garlic sauce.
If you are determined to eat a raw oyster: start with a Kumamoto. They are small and buttery, and with a squeeze of lemon or hot sauce are quite heavenly. If you prefer more salty fair, try an extra small Miyagi with lemon or hot sauce.

Yes, we offer shucked and grilled oysters on the half-shell every day.
You may shuck your own oysters at our picnic grounds. Knife rentals are $5 with a $20 refundable deposit.

Can I bring my own food and beer/wine?

Due to an unfortunate incident where an owner did not take responsibility for their dog we no longer welcome dogs or any pets onto the property.

Oysters can be prepared in many different ways. Take a look at our Shucking and Cooking page for some basics to get you started; and then check out our Pinterest page for more detailed recipe ideas!

It all depends on personal preference and your wine likes and dislikes, but we can give you some pointers.
White wines typically are paired with oysters to complement their delicate flavor but if you prefer red wines there are some options.
When cooking oysters either with barbecue sauce or with a heartier sauce, a lighter, less tannic red wine can be a perfect match.
Raw oysters with a splash of lemon juice or hot sauce can be enjoyed with any lighter, refreshing white wines. Sauvignon blanc, unoaked chardonnay, pinot grigio, and even rieslings pair well with raw oysters. Sparkling wines are also a treat to sip with oysters because the bubbles offset the saltiness.