Description
Lemon pepper smoked oysters grown and tinned in Washington State. Long-line farming and a lemon pepper cure create a clean bivalve with clear regional character.
Craft & Origin
Pacific oysters are cultivated on Ekone’s farms in Willapa Bay using a long-line method, ensuring bivalves never touch the ocean floor. This technique promotes growth while eliminating sand and grit. After harvest, oysters are steamed, shucked, and brined with lemon oil and black pepper. They are then smoked over maple chips before canning, which renders them shelf stable for up to four years.
Flavor & Texture
Citrus notes balanced by black pepper and wood smoke. Firm texture without grit.
How to Use
Serve on plain crackers or toss into a fresh green salad.
Why We Like It
Ekone is one of the few domestic canneries controlling the entire process from seed to tin. This vertical integration guarantees freshness and regional transparency.
Technical Details
Size: 3 oz
Origin: Willapa Bay, Washington
Varieties: Pacific oysters
Production Method: Long-line aquaculture, maple smoked, lemon pepper seasoning
Dietary Notes: Gluten-Free, Dairy-Free
Pairs With: Plain crackers, crisp white wine, light salads