These oysters are grown just a mile away from the open Pacific on the north end of Tomales Bay, California. Cold oceanic waters flood through the farm nourishing the oysters as they mature in "floating bags" (cages). The tumbling action of choppy water polishes the oysters and induces the development of extraordinary deep-cupped shells. These oysters are beautiful to look at and exquisite to eat. The meats are full and plump, firm (non-spawning tripload seed stock), sweet with complex flavors, melons, fruits, as well as the fresh sea breeze.