Oysters | CUESA

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Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Oysters

Whether farmed or wild caught, oysters are an extremely sustainable choice in the Bay Area. Similar to clams, oysters do not require feeding, as they naturally filter their nutrients from microscopic algae and particles from the surrounding water. This process helps clean the water, causing a positive impact on the surrounding habitat.

Oysters can be charbroiled in traditional preparations, such as Oysters Rockefeller, but they are an entirely different experience when eaten fresh and raw! Raw oysters are served in the shell on ice with a squeeze of lemon and mignonette (a mix of vinegar and chopped shallots), and have a silky, even creamy taste. The Bay Area is famous for its fresh Pacific oysters, and Hog Island Oyster Company, which slings oysters at the Ferry Plaza Farmers Market on Saturdays and inside the Ferry Building seven days a week, draws tourists year round.

There are many different oyster varieties, with a range of textures, sizes, and flavors. Be sure to ask your seller which variety you are buying so you can enjoy the subtle nuances.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Oysters

Pan Seared Hog Island Oysters with Parsnip Soup and Carrot Emulsion

Mark Ayers, Hyatt Regency Monterey Resort & Spa.

Corn Soup with Oysters

Roland Passot, La Folie.

Watercress, Spinach and Oyster Soup

Tammy Huynh, Tamarine

Articles about Oysters

February 22, 2013

Saving the Oysters

Our beloved bivalves are in trouble. Hog Island Oyster Co. is working on solutions.

July 03, 2010

Oysters in Summer

Choosing seafood that is both healthy and sustainable can seem more and more challenging every day. Oysters, on the other hand, are an easy choice.

June 27, 2008

You Go, Grill!

Grill up the best of the market with these tips.

March 23, 2007

Bay Area Rooted Foods

The Bay Area’s diverse cornucopia of yields a profusion of fresh foods year-round. This week, a look at the edibles that hold a special place in our region’s history, culture, and cuisine.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »