Ekone Lemon Pepper Smoked Oysters, Washington

Bright 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.

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
• Seasoning: Lemon pepper spice blend
• Smoking: Arranged on stainless-steel racks and slowly smoked over maple, birch, and beech wood chips
• Packing Medium: Organic sunflower oil
• Ingredients: Pacific oysters, organic sunflower oil, salt, organic sugar, organic garlic powder, organic onion powder, lemon pepper mix, and natural smoke
• Lemon Pepper Mix: Spices, salt, cane sugar, garlic, onion, lemon peel, citric acid, orange peel, turmeric extract, silicon dioxide, and parsley
• Production: Farmed, smoked, and hand-packed through Ekone’s tide-to-tin operation

Sensory Description:

The 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.

Producer’s Background:

Ekone 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.

Serving Suggestions:

Serve 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.