Ekone Smoked Mussels, Washington

Clean 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.

Product Details:

• Producer: Ekone
• Owner: Taylor Shellfish Farms
• Founders: Nick and Joanne Jambor
• Seafood: Farm-raised mussels
• Farm Source: Taylor Shellfish Farms’ Totten Inlet farm
• Farming: Suspended from floating rafts in deep water using regenerative shellfish-farming practices
• Harvest: Harvested and transported whole to the processing facility
• Preparation: Cleaned, steamed, removed from the shell, and lightly brined
• Smoking: Slowly cold-smoked
• Packing Medium: Organic sunflower oil
• Ingredients: Mussels, salt, organic sunflower oil, organic sugar, organic garlic powder, organic onion powder, citric acid, and natural smoke
• Gluten: Produced in a gluten-free facility
• Production: Farmed, smoked, and hand-packed through Ekone’s tide-to-tin operation

Sensory Description:

The 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.

Producer’s Background:

Ekone 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.

Serving Suggestions:

Serve 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.