On days when the grill is set up at the Hog Island Oyster Co, I order a Po’ Boy — a traditional Louisiana sub or sandwich made with French bread (fillings vary) — and enjoy a mix of Atlantic, Kumamoto and Sweetwater oysters on the half shell while I wait. The Po’ Boy consists of lightly grilled oysters on a baguette and is not part of the regular menu at The Bar inside the Ferry Building. The flavor is incredibly fresh. The oysters are harvested that same morning in Tomales Bay, just north of San Francisco. Other offerings include BBQ oysters, Hog Island Manila clams and Hog Island French Hogs — the French species of these oysters are known as Belons. You can buy clams and oysters by the dozen and shuck them at home, but don’t forget the Hogwash! Hogwash is the perfect mixture of rice vinegar, shallots, jalapeño, cilantro and lime juice that complements the natural succulence of Hog Island shellfish.