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Ge
on Morro Bay
Morro Bay started out as a small commercial fish-
ing village in the 1950s, and grew to be a vaca-
tion destination built on living an active lifestyle
filled with outdoor adventure. Today, Morro Bay
is home to a thriving fishing community, success-
fully leading the way in sustainable small fleet
fishing practices nationwide, as recognized in
the New York Times and National Geographic
in 2014.
Aside from the local catch of
salmon, halibut, albacore,
Bluefin tuna, swordfish, rock
cod, squid and Dungeness
crab that can be found at
restaurants and fish markets
up and down the waterfront,
oyster farming in Morro Bay
is a continued tradition.
Oyster farming actually began in the early 1900s
and has been a part of the rich culture and eco-
nomic strength ever since. The cold, clean wa-
ters of Morro Bay produce two specific varieties:
Pacific Gold Oysters are a beautiful, hardy
species with a robust flavor and hint of melon,
and Grassy Bar Oysters are medium-sized and
have plump, juicy meat with a rich, briny water-
melon flavor. Tognizzini’s Dockside and Gio-
vanni’s fresh fish markets carry local Morro Bay
Oysters, in-season local fish, and offer outdoor
dining right on the water.
122 | Summer 2017 | Adventure Outdoors