{"title":"Ekone Seafood Company","description":"\u003cp\u003eWhat makes Ekone particularly compelling is that its story does not begin at the cannery. It begins in the cold waters and tidal flats of the Pacific Northwest, with generations of knowledge about growing, harvesting, and handling seafood. By combining that experience with careful smoking and preservation, Ekone turns a regional tradition into something that can be enjoyed far beyond the Washington coast.\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"mussels-in-curry","title":"Ekone Mussels in Curry, Washington","description":"\u003cp\u003eWarm curry spice, clean marine savor, and gentle chile heat open with aromatic depth and a tender, substantial texture. Ekone Mussels in Curry pairs sustainably harvested Totten Inlet mussels with a layered blend of coriander, turmeric, cumin, fenugreek, cardamom, and warming spices. Its balance of shellfish richness and pantry-ready versatility reflects Ekone’s tide-to-tin approach and generations of Pacific Northwest aquaculture expertise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ekone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner:\u003c\/strong\u003e Taylor Shellfish Farms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFounders:\u003c\/strong\u003e Nick and Joanne Jambor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeafood:\u003c\/strong\u003e Farm-raised mussels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm Source:\u003c\/strong\u003e Taylor Shellfish Farms’ Totten Inlet operation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming:\u003c\/strong\u003e Regenerative shellfish-farming practices\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSauce:\u003c\/strong\u003e Curry-spiced organic sunflower oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCurry Blend:\u003c\/strong\u003e Organic coriander, organic turmeric, organic mustard, organic cumin, organic fenugreek, organic paprika, organic cayenne, organic cardamom, organic nutmeg, organic cinnamon, and organic clove\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mussels, organic sunflower oil, curry powder, and salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor Enhancement:\u003c\/strong\u003e Citric acid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains shellfish and mustard\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Farmed and packed through Ekone’s tide-to-tin operation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSensory Description:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe mussels open with turmeric, coriander, cumin, and clean oceanic salinity, followed by a warm aromatic layer of fenugreek, cardamom, and clove. Their tender, meaty texture carries concentrated shellfish umami through the gently spiced sunflower oil. Paprika and cayenne provide measured warmth rather than aggressive heat, while cinnamon and nutmeg round the finish with subtle sweetness and lingering curry spice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer’s Background:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEkone was founded in 1980 by shellfish farmers Nick and Joanne Jambor on the shores of Willapa Bay. The company later became part of Taylor Shellfish Farms, a fifth-generation Pacific Northwest family business with experience across hatchery work, shellfish cultivation, harvesting, processing, and packing. Ekone continues to operate as a family cannery, maintaining close control from tide to tin while developing shelf-stable seafood that preserves the substantial texture and natural savor of Washington shellfish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe at cool room temperature directly from the tin, spooning the mussels and seasoned oil over steamed rice, noodles, couscous, or toasted bread. They also work well in stir-fries, grain bowls, scrambled eggs, coconut-based soups, or a quick Japanese-style curry. Pair with cucumber, scallions, fresh cilantro, lime, pickled vegetables, or cooling yogurt. Serve alongside a crisp lager, dry cider, off-dry Riesling, aromatic white wine, or sparkling water with lime.\u003c\/p\u003e","brand":"Ekone","offers":[{"title":"3oz Tin","offer_id":42346342154295,"sku":"10451","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2699\/1632\/files\/Ekone_Mussels_in_Curry_Washington.png?v=1785524727"},{"product_id":"lemon-pepper-smoked-oysters","title":"Ekone Lemon Pepper Smoked Oysters, Washington","description":"\u003cp\u003eBright citrus peel, cracked pepper, clean ocean salinity, and measured wood smoke open with lively, savory character. Ekone Lemon Pepper Smoked Oysters are raised in Willapa Bay, harvested fresh, brined in small batches, and slowly smoked before being finished with a subtle lemon pepper seasoning. Their balance of marine richness, citrus lift, and gentle spice reflects Ekone’s tide-to-tin approach and generations of Pacific Northwest shellfish expertise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ekone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner:\u003c\/strong\u003e Taylor Shellfish Farms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFounders:\u003c\/strong\u003e Nick and Joanne Jambor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeafood:\u003c\/strong\u003e Farm-raised Pacific oysters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming:\u003c\/strong\u003e Long-line cultivation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Harvested fresh from company-operated shellfish farms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Steamed, opened, and brined in small batches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e Lemon pepper spice blend\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoking:\u003c\/strong\u003e Arranged on stainless-steel racks and slowly smoked over maple, birch, and beech wood chips\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking Medium:\u003c\/strong\u003e Organic sunflower oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pacific oysters, organic sunflower oil, salt, organic sugar, organic garlic powder, organic onion powder, lemon pepper mix, and natural smoke\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLemon Pepper Mix:\u003c\/strong\u003e Spices, salt, cane sugar, garlic, onion, lemon peel, citric acid, orange peel, turmeric extract, silicon dioxide, and parsley\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Farmed, smoked, and hand-packed through Ekone’s tide-to-tin operation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSensory Description:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe oysters open with clean brine, lemon peel, and freshly cracked pepper framed by restrained hardwood smoke. Their plump, tender texture carries concentrated shellfish savor, while citrus and mild sweetness bring lift to the rich center. Garlic, onion, parsley, and orange peel add quiet aromatic depth, leading to a persistent finish of sea salt, pepper, gentle smoke, and bright citrus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer’s Background:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEkone was founded in 1980 by shellfish farmers Nick and Joanne Jambor as they refined their oyster-smoking techniques and recipes on the shores of Willapa Bay. The company later became part of Taylor Shellfish Farms, a fifth-generation Pacific Northwest shellfish-farming family that continues Ekone’s established identity and cannery traditions. By overseeing cultivation, harvesting, smoking, and hand-packing, the family maintains close control from tide to tin and preserves the substantial texture and clean flavor that have earned Ekone a loyal following among tinned-seafood enthusiasts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe lightly chilled or at cool room temperature, directly from the tin or arranged on a seafood board. Pair with toasted sourdough, rye crackers, cultured butter, avocado, cucumber, pickled shallots, fresh herbs, or a squeeze of lemon. The oysters also work well over warm rice, folded into pasta, or served with potato chips and crème fraîche. Pair with dry sparkling wine, a crisp mineral-driven white wine, pilsner, saison, dry cider, or chilled fino-style sherry.\u003c\/p\u003e","brand":"Ekone","offers":[{"title":"3oz Tin","offer_id":42346329243703,"sku":"10305","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2699\/1632\/files\/Ekone_Lemon_Pepper_Smoked_Oysters_Washington.png?v=1785523947"},{"product_id":"habanero-smoked-oysters","title":"Ekone Habanero Smoked Oysters, Washington","description":"\u003cp\u003eClean ocean salinity, savory smoke, and vivid habanero heat open with bold, concentrated character. Ekone Habanero Smoked Oysters are raised in Washington’s Willapa Bay, harvested fresh, brined with two distinct habanero sauces, and gently cold-smoked before careful packing. Their balance of marine richness, pepper-driven warmth, and measured smoke reflects Ekone’s tide-to-tin approach and generations of Pacific Northwest shellfish expertise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ekone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner:\u003c\/strong\u003e Taylor Shellfish Farms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFounders:\u003c\/strong\u003e Nick and Joanne Jambor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeafood:\u003c\/strong\u003e Farm-raised Pacific oysters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming:\u003c\/strong\u003e Long-line cultivation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Harvested fresh from company-operated shellfish farms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Steamed, opened, and brined in small batches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrining:\u003c\/strong\u003e Brined with two distinct habanero sauces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoking:\u003c\/strong\u003e Arranged on stainless-steel racks and gently cold-smoked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking Medium:\u003c\/strong\u003e Organic sunflower oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pacific oysters, organic sunflower oil, salt, tomatoes, habanero peppers, garlic, hot sauce, organic sugar, organic garlic powder, organic onion powder, citric acid, and natural smoke\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Farmed, smoked, and packed through Ekone’s tide-to-tin operation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSensory Description:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe oysters open with concentrated shellfish savor, tomato, garlic, and a clear habanero aroma framed by restrained smoke. Their plump, tender texture carries clean marine salinity and gentle sweetness before the pepper heat builds steadily across the palate. Savory onion and garlic add depth, while the cold smoke rounds the spice and leads into a persistent finish of brine, roasted pepper, and warming habanero.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer’s Background:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEkone was founded by shellfish farmers Nick and Joanne Jambor, who developed the company around smoked oysters and seafood from Washington’s coastal waters. The business later joined Taylor Shellfish Farms, a fifth-generation Pacific Northwest shellfish-farming family that oversees cultivation, harvesting, processing, smoking, and packing. This integrated approach allows Ekone to maintain close control from tide to tin while continuing the brand’s established focus on carefully prepared Washington seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe lightly chilled or at cool room temperature, directly from the tin or arranged on a seafood board. Pair with crisp crackers, toasted sourdough, avocado, cream cheese, pickled onions, cucumber, lime, or fresh cilantro. The oysters also add smoky heat to rice bowls, tacos, pasta, deviled eggs, or savory dips. Serve alongside a cold lager, dry cider, sparkling wine, mineral-driven white wine, or a citrus-forward cocktail.\u003c\/p\u003e","brand":"Ekone","offers":[{"title":"3oz Tin","offer_id":42346328621111,"sku":"10304","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2699\/1632\/files\/Ekone_Habanero_Smoked_Oysters_Washington.png?v=1785523662"},{"product_id":"smoked-mussels","title":"Ekone Smoked Mussels, Washington","description":"\u003cp\u003eClean marine savor, delicate wood smoke, and gentle sweetness open with rich depth and a tender, meaty texture. Ekone Smoked Mussels are raised from floating rafts in the deep waters of Totten Inlet, then harvested, lightly brined, slowly cold-smoked, and carefully packed at Ekone’s Washington cannery. This tide-to-tin process reflects five generations of Taylor family shellfish farming and a commitment to preserving the natural character of Pacific Northwest seafood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ekone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner:\u003c\/strong\u003e Taylor Shellfish Farms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFounders:\u003c\/strong\u003e Nick and Joanne Jambor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeafood:\u003c\/strong\u003e Farm-raised mussels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm Source:\u003c\/strong\u003e Taylor Shellfish Farms’ Totten Inlet farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming:\u003c\/strong\u003e Suspended from floating rafts in deep water using regenerative shellfish-farming practices\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Harvested and transported whole to the processing facility\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Cleaned, steamed, removed from the shell, and lightly brined\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoking:\u003c\/strong\u003e Slowly cold-smoked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking Medium:\u003c\/strong\u003e Organic sunflower oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mussels, salt, organic sunflower oil, organic sugar, organic garlic powder, organic onion powder, citric acid, and natural smoke\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten:\u003c\/strong\u003e Produced in a gluten-free facility\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Farmed, smoked, and hand-packed through Ekone’s tide-to-tin operation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSensory Description:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe mussels open with a clean oceanic aroma, measured smoke, and subtle notes of garlic and sweet onion. Their tender, substantial texture carries concentrated shellfish umami, while the mild sunflower oil preserves freshness without masking the seafood. Light sweetness rounds the brine, and a restrained smoky character frames a lingering finish of sea salt, savory richness, and gentle wood smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer’s Background:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEkone was founded in 1980 by shellfish farmers Nick and Joanne Jambor as they refined their smoking methods and recipes on the shores of Willapa Bay. After the founders retired, Taylor Shellfish Farms was asked to continue the company’s legacy, bringing Ekone into a fifth-generation Pacific Northwest shellfish-farming family. Taylor oversees the process from hatchery and farm through harvesting, smoking, and packing, allowing Ekone to maintain close control from tide to tin while supporting the long-established shellfish communities of coastal Washington.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe lightly chilled or at cool room temperature, directly from the tin or arranged on a small seafood plate. Pair with toasted sourdough, rye crackers, cultured butter, pickled shallots, fresh herbs, lemon, or creamy labneh. The mussels also work well folded into warm rice, pasta, chowder, or potato dishes. Serve alongside a dry sparkling wine, crisp mineral-driven white wine, pilsner, saison, or chilled fino-style sherry.\u003c\/p\u003e","brand":"Ekone","offers":[{"title":"3oz Tin","offer_id":42346325246007,"sku":"10307","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2699\/1632\/files\/Ekone_Smoked_Mussels_Washington.png?v=1785523178"},{"product_id":"original-smoked-oysters","title":"Ekone Original Smoked Oysters, Washington","description":"\u003cp\u003eClean ocean salinity, gentle wood smoke, and savory sweetness meet in a tender, richly textured oyster. Ekone Original Smoked Oysters are raised in Washington’s Willapa Bay, harvested fresh, and brought to Ekone’s nearby cannery for brining, smoking, and careful hand-packing. This tide-to-tin approach reflects generations of Pacific Northwest shellfish expertise and a commitment to preserving the oyster’s natural character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ekone\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner:\u003c\/strong\u003e Taylor Shellfish Farms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFounders:\u003c\/strong\u003e Nick and Joanne Jambor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeafood:\u003c\/strong\u003e Farm-raised Pacific oysters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming:\u003c\/strong\u003e Long-line cultivation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Harvested fresh from company-operated shellfish farms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e Steamed, opened, and brined in small batches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoking:\u003c\/strong\u003e Arranged on stainless-steel racks and gently smoked over hardwood chips\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking Medium:\u003c\/strong\u003e Organic sunflower oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pacific oysters, organic sunflower oil, salt, organic sugar, organic garlic powder, organic onion powder, citric acid, and natural smoke\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreservatives:\u003c\/strong\u003e No added preservatives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Farmed, smoked, and packed through Ekone’s tide-to-tin operation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Shelf stable for up to three years\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSensory Description:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe oysters open with clean marine salinity and measured hardwood smoke, followed by a plump, tender texture and concentrated shellfish savor. A light sweetness in the brine softens the smoky edge, while garlic and onion contribute subtle aromatic depth without obscuring the oyster’s natural flavor. The finish is balanced and persistent, carrying notes of sea breeze, mild smoke, and savory richness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer’s Background:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEkone began with shellfish farmers Nick and Joanne Jambor, whose experiments with smoking Willapa Bay oysters grew into a dedicated cannery and seafood business. Taylor Shellfish Farms acquired Ekone in 2017 and retained the brand, its Bay Center facilities, and its established tide-to-tin identity. The Taylor family has farmed Pacific Northwest shellfish for five generations, integrating hatcheries, tidelands, harvesting, processing, and packing while continuing Ekone’s focus on carefully smoked seafood from Washington’s coastal waters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe at cool room temperature or lightly chilled, directly from the tin or arranged on a small seafood plate. Pair with toasted sourdough, seeded crackers, pickled vegetables, cultured butter, lemon wedges, or a crisp green salad. Their gentle smoke also complements dry sparkling wine, mineral-driven white wine, pilsner, saison, or a chilled fino-style sherry.\u003c\/p\u003e","brand":"Ekone","offers":[{"title":"3oz Tin","offer_id":42340790435895,"sku":"10302","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2699\/1632\/files\/Ekone_Original_Smoked_Oysters_Washington.png?v=1785380211"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2699\/1632\/collections\/EKONE_2.jpg?v=1790627149","url":"https:\/\/www.winedispensary.com\/collections\/ekone-seafood-company.oembed","provider":"Wine Dispensary","version":"1.0","type":"link"}