Ekone Habanero Smoked Oysters, Washington

Clean 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.

Product Details:

• Producer: Ekone
• Owner: Taylor Shellfish Farms
• Founders: Nick and Joanne Jambor
• Seafood: Farm-raised Pacific oysters
• Farming: Long-line cultivation
• Harvest: Harvested fresh from company-operated shellfish farms
• Preparation: Steamed, opened, and brined in small batches
• Brining: Brined with two distinct habanero sauces
• Smoking: Arranged on stainless-steel racks and gently cold-smoked
• Packing Medium: Organic sunflower oil
• Ingredients: 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
• Production: Farmed, smoked, and packed through Ekone’s tide-to-tin operation

Sensory Description:

The 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.

Producer’s Background:

Ekone 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.

Serving Suggestions:

Serve 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.