Ekone Original Smoked Oysters, Washington

Clean 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.

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
• Smoking: Arranged on stainless-steel racks and gently smoked over hardwood chips
• Packing Medium: Organic sunflower oil
• Ingredients: Pacific oysters, organic sunflower oil, salt, organic sugar, organic garlic powder, organic onion powder, citric acid, and natural smoke
• Preservatives: No added preservatives
• Production: Farmed, smoked, and packed through Ekone’s tide-to-tin operation
• Shelf Life: Shelf stable for up to three years

Sensory Description:

The 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.

Producer’s Background:

Ekone 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.

Serving Suggestions:

Serve 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.