Pacific Grove’s Wild Fish Restaurant Partners with Hog Island Oyster Co., a Leading Supplier of Sustainable Shellfish


Pacific Grove, California. Oyster lovers, rejoice! Pacific Grove’s Wild Fish Restaurant is proud to announce a partnership and add Hog Island Oyster Co. oysters to its high-quality, sustainable seafood menu.

Based on the various supplies from Hog Island Oyster Co., Wild Fish will typically offer around 4-5 varieties of delicious oysters, both barbecue size and cocktail / raw size, delivered fresh just one day after hand harvesting. Depending on their availability, Wild Fish may present their Sweetwaters and Salazars one week, but for another week the menu will feature, for example, Kumamotos, Hama Hamas or Shigokus from Hog Island Oyster Co.

According to Liz and Kelvin Jacobs, owners of Wild Fish, “We are delighted to team up with Hog Island Oyster Co., a sustainable, like-minded company that does exactly what we admire in seafood producers. A low-impact eco-conscious company, Hog Island Oyster Co. is a fabulous resource that ships fresh produce every week to arrive every Wednesday at our restaurant, hand-picked just 24 hours before delivery, so we may share their unique and tasty oysters with our valued customers.

With the recent acquisition of a full bar, the possibility of creating cocktails and combining other drinks specific to oysters is enticing. House versions of Margaritas, Martinis as well as a wide variety of sparkling wines, champagnes and even classic Oyster Stout, for beer drinkers! Two organic wines from local Carmel Valley winemakers selected as perfect pairings with oysters are, from Ian Brand’s La Marea label, a crisp, mineral Albariño and Emily Hunt’s Drench label, a heavenly mineral sauvignon blanc.

Hog Island oysters will also feature on both holiday menus this year, including Thanksgiving and Christmas menus at Wild Fish.

About Hog Island Oyster Co.

With the slogan “Live to shuck, shuck to live! Hog Island Oyster Co. recently celebrated its 35th anniversary in 2021. They began oyster farming in 1983 with the goal of raising the highest quality, sustainable shellfish in a beautiful location. Tomales Bay offers fresh, clean water rich in plankton that oysters feed on to become plump and sweet, and the flavor of the bay is evident in every delicious bite. Oyster lovers call this merroir; they call it delicious.

Hog Island Oyster Co. strives to be low impact, operating as efficiently and consciously as possible as they take their harvest from seed to plate. By controlling and studying all aspects of their supply chain, from transportation and packaging to alignments with other like-minded companies, they are able to minimize their environmental impact. In 2016, Hog Island Oyster Co. became a legally incorporated California Benefit Corporation. The corporate purpose of service companies is to create a significant positive impact on society and the environment and are required to report on their overall social and environmental performance.

Hog Island Oyster Co. raises its oysters using a rack and bag system adapted from French aquaculture. They plant oysters by the hundreds in reusable mesh bags attached to rebar brackets that raise the oysters off the bay floor. Being elevated from the bottom of the bay allows the best tidal current to surround the seashells so they can easily feast on natural phytoplankton and nutrients in the water column.

Their oysters are farmed in the intertidal areas of Tomales Bay where they spend part of their life out of the water, exposed to the air. Depending on the oyster species, they will spend 12 months to three years there, filtering up to 50 gallons of seawater per day, feeding on natural minerals and nutrients provided by Mother Nature.

About wild fish

Wild Fish’s culinary mission is to provide “inspired, organic and imaginatively prepared foods”. Owned by Liz and Kelvin Jacobs, originally from New Orleans and London respectively, Wild Fish is dedicated to providing innovative cuisine that is 100% local and organic. The restaurant offers wild fish so local that they actually put the name of the fisherman and fishing boat on the menu. Their menu is sourced several times a week from local fishermen, farmers and pickers. Since their catches and harvests may vary, so does their menu. By focusing on offering amazing seafood dishes, their cuisine has no cross-contamination and their experience of over a decade in creating unique fresh seafood recipes pays off to create an experience. culinary special again and again.

As the Jacobs explain, “We pride ourselves on offering the freshest fish available every day and our expertise in preparing local West Coast fish for over a decade creates the optimal flavors in every dish. Our seafood and organic products do not travel far to arrive in our kitchen and on your plate. Whether you love classics like fish and chips or are looking for a culinary adventure like spicy grilled octopus, everything is better fresh. Our food is bought, prepared and presented with love in a warm and welcoming atmosphere for lunch and dinner, 365 days a year. We love to be a popular neighborhood restaurant that also attracts diners from all over the world who appreciate our concept and appreciate a restaurant that offers the freshest seafood and organic produce on our innovative menu.

They add: “By only serving fish, we are in a good position to ask our local suppliers for bycatch. We don’t just serve traditional fish like cod, salmon and halibut, we offer off the beaten track specialties like sardines, anchovies, sanddabs, cockles, geoduck clams, whelks, rock crabs, spotted shrimp and more! Instead of shipping local fish to demanding markets around the world, we believe the concept of natural heritage should be celebrated! This fish is YOUR fish! It should be on YOUR table – not just frozen and shipped to Japan, New York or elsewhere. It’s fished outside your door over there in the bay, it should be on your table.

By working closely with only local suppliers and harvesting groceries right outside their doorstep, it has become a personal mission for the Jacobs to source and serve only the best, sustainable ingredients. They explain that it’s about being resourceful and taking advantage of the bounty of the earth, a healthy rebellion against the reign of processed foods.

The Jacobs know that the California coast is a privileged place for resources, and acting on tradition, nothing is lost. They constantly push artistic boundaries, satisfy appetites and intrigue the senses. The key is to use new, seasonal ingredients and implement new elements. Their dishes incorporate spicy flavors, exceptional techniques and impeccable pairings.

Wild Fish is open for lunch and dinner with an evolving menu based on local finds their chef uncovers at nearby seafood and farmer’s markets. The raw ingredients are purchased directly from the supplier and then their world class kitchen cleans and prepares the ingredients. Just hours after receiving the ingredients, lunch or dinner is served, offering diners the freshest and tastiest menus. Wild Fish offers local Californian wine and two French champagnes, as well as port from Portugal, whiskey from Scotland and beer from the English brewery Ales, based in Marina, California.

The Jacobs enjoy live music and, in fact, moved to Monterey because of their love of jazz. Years ago Kelvin previously worked in the music industry, most notably as the owner of a record store in Soho, London’s West End.

If patrons come to the Wild Fish for dinner on a Friday night, they will experience the fabulous music of the Lighthouse Jazz Quartet, led by the legendary Bob Phillips, who invites his best musician friends to perform, creating a great night out in the downtown Pacific. . Grove.

Food writer Liz Jacobs believes food transforms people. Her husband, Kelvin, agrees and has been an award-winning chef. They first moved to the United States from Devon, England, where the couple previously owned and operated a successful restaurant and inn.

They opened their first Wild Fish restaurant in Little River, Mendocino County in 2011 and closed it in 2021. They opened Wild Fish Pacific Grove in 2018 and local seafood lovers and visitors have become loyal customers. . In fact, many of their former Mendocino customers make it a point to come and dine at their new Pacific Grove location.

The welcoming and warm space of Wild Fish a few blocks from Monterey Bay offers seafood lovers a charming neighborhood destination. They have a spacious heated parklet and also have a private dining room for groups of up to 24 people for lunch or dinner for meetings, birthdays, anniversaries and other special occasions. Wild Fish is open daily at 545 Lighthouse Avenue in downtown Pacific Grove from 11:30 a.m. to 3:00 p.m. for lunch and from 5:00 p.m. to 9:00 p.m. weekdays and from 5:00 p.m. to 9:30 p.m. the weekend.

For more information or to book, visit or call (831) 373-8523.

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