About Us

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 Pacific Gold Oysters are 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.

Fresh Pacific Gold Oysters

The Pacific Gold Oyster, Crassostrea gigas, is a beautiful oyster that prospers in the rich waters of Morro Bay. Our Oysters feed by circulating seawater into its shell and over its gills to allow the oyster to breath and feed by filtering food particles from the water. Various minerals, nutrients, species of plankton, and changing salinities that give our oysters their unique flavor. Morro Bay, Pacific Gold oysters, have a fresh splash of ocean saltiness with a melon finish similar to that of a green melon rind. In late spring and summer months the melon finish is replaced by a smooth briny flavor.

THE FARMING PROCESS

Morro Bay Oyster Company brings close to a million “baby” 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. The intensive cultivation of our Pacific Gold oysters takes from twelve to twenty-four months. The farming methods we use help to create a beautiful, protective shell and rich flavored meat.

Oysters are responsible for many benefits to the bay. Filtering seawater allows more light to shine through the water helping marine plants such as endangered eel grass get the sunlight it needs 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.