OUR HISTORY

Morro Bay holds a long standing history as a thriving sea port with beautiful ocean views and a tranquil yet productive estuary. From the multitudes of bird species to the dozens of timid harbor seals, Morro Bay has been the home for a wide variety of life. Oyster farming in Morro Bay began in the early 1900's and has been a part of its rich culture ever since.

We began as a production farm for a large oyster company, Tomales Bay Oyster Company (TBOC), found 50 miles north of San Francisco. TBOC farmed the lease with the sole intention of supplying its retail outlet in Point Reyes, CA with fresh oysters of the highest quality.

Our founder, Neal Maloney, was enlisted by TBOC to manage their Morro Bay operation from its inception in 2004. Neal earned his Bachelor of Science degree from the University of Oregon in Marine Biology. With this education as well as specialized studies in conservation, business and aquaculture including multiple stints at Oregon's Marine Biology Institute in Coos Bay and at Instituto Tecnológico y de Estudios Superiores de Monterrey - Guaymas México Neal gained a firm foundation for this business.  He then cultivated his skills while employed by TBOC and, upon the owner's retirement, was able to start his own venture, Morro Bay Oyster Company in November of 2008.

Our company has worked hard to develop a strong reputation in Morro Bay by offering the freshest oyster possible. Our product is harvested by hand directly from the pristine water and sold to local restaurants as well as to the public at farmers markets and off of our barge in the harbor of Morro Bay.

THE FRESHEST OYSTER POSSIBLE

The Pacific Oyster, Crassostrea gigas, is a beautiful oyster that prospers in the rich waters of Morro Bay. An Oyster feeds by circulating sea water into its shell and over its gills which not only allow the oyster to breath but also act to filter food particles from the water. It is the plankton and nutrient rich water here that give our oysters their unique flavor. The farming methods we use helps to create a beautiful, protective shell and a rich flavored meat.

Oysters are responsible for many benefits to the bay. Filtering seawater allows more light to shine through the water helping plants such as the endangered eel grass which we have here in our bay, get the sunlight they need to thrive. The bags and equipment used to grow our oysters offer an artificial reef for small organisms such as shrimp, fish, and crabs, which use this "reef" as a protective nursery for their young.

Morro Bay Oyster Company works with the California Department of Public Health to certify its product and test the oysters on a weekly basis. Water samples from our growing area are also sent to the health department lab for testing. This is all done in an effort to ensure public safety and give our customers the peace of mind to know that we are looking out for their well being above all.

We work side by side with The National Estuary Program to ensure that our farming methods improve the health of the bay.

THE FARMING PROCESS

 Morro Bay Oysters have a clean ocean saltiness with a soft melon finish. They are not native to our bay; we bring hundreds of thousands of oysters into our farm each year when they are no bigger than a pencil eraser. Grown in strong mesh bags and constantly tended to by our staff, the oyster is given the safety to grow in a harsh ocean environment and finally reach its highest potential before being harvested. This process takes from one and one half to two years.