Duane Fagergren: This bag of Olympia oysters on a rack at -2.5 ft. elevation has quite an assemblage of plants and invertebrates. Red, green and brown algae settle on the bag, and shrimp exited the bag as the tide receded. The Graceful crab is in molting condition and sought refuge on top of the bag until the old shell can be shed.
Hog Island Oyster Co. is looking for an experienced Director of Production/Distribution Operations (DPO) to join our team. If you’re looking for a position that will both challenge and reward while working for a Company that takes care of its people, the planet and profits, then we encourage you to apply. Hog Island Oyster Co. is proud to be a certified B Corp, using business as a force for good.
Live to shuck, shuck to live!
At Hog Island Oyster we aim to cultivate, serve and enjoy the best oyster experience possible. We take care and effort hand raising sustainable shellfish, which we proudly serve at our farm in Marshall and our restaurants in Marshall, San Francisco, and Napa. This position requires travel but would mainly work out of our office on beautiful Tomales Bay in Marshall, CA. Read More →
This position is located in the National Marine Fisheries Service (NMFS) aquaculture program, with one position each in the Alaska Region (Juneau or Anchorage, Alaska), the Greater Atlantic Region (Gloucester, Massachusetts), and the West Coast Region (Seattle or Lacey, Washington).
Duane Fagergren: Wash water from one longline bag of seed shows a sample of fish and invertebrates that use oysters inside bags as prolific habitat. In this one partial sample are shore crabs, amphipods, copepods, crangon shrimp, and snake prickleback (fish). Foraging fish such as Coastal Cutthroat trout, sculpins, flatfish and sea perch congregate around the bags as well.