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Hog Island Oyster Co. welcomes the Olympia oyster, the oyster lover’s oyster.

Hog Island Oyster Co. welcomes the Olympia oyster, the oyster lover’s oyster. Olympias (Ostrea lurida) are the native oyster of the west coast. Once found in wild abundance from Baja to AK, archeologists have documented the love of these oysters dating back over 3,000 years. Highly sensitive and slow growing, today, Olympias are commercially cultivated by just a few painstakingly dedicated farmers (read more about one of these farmers here). Although small in size, these cherished gems pack a powerful flavor punch. Characterized by a rich, earthy sweetness followed by a bright coppery finish ‘Olys’ are indeed the oyster lover’s oyster. This month Hog Island features Olympia oysters from the beautiful Pacific Northwest’s Totten and Little Skookum Inlets in Washington state.

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Hog Island Oysters are the Perfect Choice for a Healthy New Year

Happy New Year! If eating healthy was one of your New Year resolutions (after the holidays it’s at the top of ours!) Hog Island oysters have you covered, naturally. Loaded with minerals, vitamins and organic compounds, oysters are an extremely healthy food that can boost your body’s overall function and health. They are one of the highest natural forms of zinc (immune booster!) and are loaded with vitamins D, B-12 and C, iron, copper, potassium, magnesium and calcium. And they are a huge source of beneficial cholesterol, antioxidants and omega-3 fatty acids. A single serving of raw oysters (6 oysters) has only 43 calories, 5 grams of protein and 2 grams of carbohydrates. So enjoy a dozen – to your health!

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Sushi Beer at Fieldwork Brewing Company Pairs Perfectly with Seafood from Eiko’s

Visitors to Oxbow Public Market know well that tasty food abounds. There are so many options that pair well with all of the fantastic wine produced in Napa, although the folks at Fieldwork are biased and know how well delicious food pairs with a variety of beers.

Nowhere is this more apparent than with the aptly named “Sushi Beer,” which is an perfect accompaniment to the fresh, innovative, and delicious seafood offered at Eiko’s. Guests can peruse the fresh seafood, choose their favorite preparation and then order it to bring back with them to the taproom just down the aisle to try the pairing for themselves.

The tasting notes written by Fieldwork’s Head Brewer/Owner, Alex Tweet, really express the inspiration behind this beer and why it pairs so well with it’s namesake: “Few beer styles are more perfectly paired with food than Japanese rice lagers and sushi. Unfortunately for us pescaphiles, rice lagers have less variation and innovation than notebook paper; hence Sushi Beer Citra Rice Lager. A rice heavy grain-bill makes this Lager appear lighter and less malty on the palate combines with a pinch of specialty grain providing that trademark Rice Lager profile. Uncommon in the style traditionally, we dry hopped with a heap of Citra hops; providing a bombardment of orange zest, tangerine juice, mango, and slight ganja notes. A light bitterness keeps this beer respectful of your palate’s needs, not beating it up or shredding tastebuds; resulting in a beer that can complement the most delicate Ahi in the world without detracting from it like most any other craft beer would. We dream of one day putting back a pint of Sushi Beer Citra Rice Lager in Tsukiji with some fresh sashimi, but in the meantime we’ll gladly drink pint after pint at our favorite sushi joints in our great home of Northern California.”

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Whole Spice Blackened Salmon Recipe

Enjoy this Whole Spice Blackened Salmon Recipe for a quick, delicious dinner!

Blackened Salmon
The principles are simple: A spicy buttering, a well-heated pan, a mouthwatering fillet.
(Serves 2)

Ingredients:
2 salmon fillets
1 tsp. Whole Spice blackened seasoning (1/2 tsp. per fillet)
2 Tbs. unsalted butter, at room temperature, plus 1 tsp. for rubbing the fish

Directions:
Rub the salmon fillets with the soft butter, 1/2 tsp. a piece. Sprinkle the fillets with Whole Spice blackened seasoning. Heat* a nonstick pan, add butter and immediately add fillets, skin side up. Cook until spice is darkened, about 2-3 minutes. Flip fillets and cook for 2 minutes, until the skin is crisp. Remove the fish from the pan and let it rest for a minute to continue cooking inside. Serve with fresh green salad and rice

*Get the pan as hot as you can without causing the butter to smoke. The essence of this dish is to cook it quickly.

Whole Spice will be offering a 20% discount September 28-30!

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Introducing Jose Romo at Hog Island Oyster Bar

Hog Island is pleased to announce the promotion of Jose Romo as its new kitchen manager in Napa. Come say hello and sample the new dishes he’s creating for Hog Island’s ever changing seasonal menu – like pan-roasted halibut with red quinoa, sweet peppers, and grilled peach salsa or heirloom tomato salad with burrata, jalapeño pesto and sea salt.

Jose has built a solid and ‘sweet’ career with Hog Island. His journey began at Hog Island Oyster Farm where he worked on the farm crew and in retail. His love of customer service would bring him to Napa where Jose has spent 7 years as one of the top oyster shuckers. Hog Island Oyster Co. is proud to cultivate and support a thriving community of employees who work hard every day to bring you an exceptional oyster experience.

Congratulations Jose Romo – keep on shucking!

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Sustainable Ora King salmon available by the pound or at the sushi bar at Eiko’s

Ora King is definitely the Waygu beef of salmon, where each fish is carefully monitored its entire life with tags, cameras, and digital chips. Rated Green as Best Choice by the Monterey Bay Aquarium Seafood Watch, see why Ora King salmon is the most sustainable salmon available. The main sustainability concerns for farmed salmon are feed ratio, ecosystem pollution, risk of escape, and antibiotic and chemical use. Many people are afraid of farmed salmon because of lack of information and traceability to address the above issues. Ora King salmon does not have those issues and is farmed sustainably in New Zealand from Sacramento River roots. Read more about the Ora King salmon available at Eiko’s at Oxbow.