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Oysters featured will include some of our classics, like our Hog Island Sweetwaters, and specially curated bivalves from sustainable oyster growers throughout the country.\u003c\/p\u003e\n\u003cp\u003eEach month you'll receive a different bag of 36 oysters and a monthly recipe\u003cspan data-mce-fragment=\"1\"\u003e card from the Hog Island Culinary team or a local, Bay Area chef we work with who serve our oysters in their restaurants. Y\u003c\/span\u003eour first shipment will also include a shucking knife, a pair of shucking gloves, and an oyster tasting booklet to record your tasting journey!\u003c\/p\u003e\n\u003cp\u003eSubscription boxes are shipped on the 3rd Tuesday each month, via FedEx 2-Day air. The cut-off time to get your shipment in the same month is the 13th of each month. 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Smoked Black Cod is a favorite of ours here at Hog Island and a total sleeper hit. Smoked in our Farm Kitchen in Marshall by our resident fish smoker, Jamie.
Tasting notes: Delicate, buttery, and smoked to perfection. Black Cod is cured with fennel, coriander, bay, and black peppercorns for a few hours, then fruitwood smoked.
How they're fished: Our Black Cod is responsibly caught with pots or traps in an effort to minimize damage to the seafloor–making a difference for our oceans and our food ecosystem.
Where they're caught: Caught off our coast between Bodega Bay and Fort Bragg, Black Cod is sourced from one of the best-studied, managed, and regulated fisheries on the West Coast.
Serve them Hog Island style! Add Smoked Black Cod to salads, dips, snack plates, or enjoy packed as-is.
Size choices: Sold in 1/2 lb packages.
Prop 65 Warning: Consuming this product can expose you to chemicals including cadmium, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information visit www.p65warnings.ca.gov
