Pacific Oysters are grown on Ekone’s farms in Willapa Bay located on the coast of Washington State. They are grown using the long-line method to promote the highest quality oyster, and ensure they are always free of sand and grit. They are harvested fresh then brought to the Ekone cannery in Bay Center, WA, where the oysters are steamed and opened, then brined in small batches. The brined oysters are then placed meticulously on stainless steel racks and smoked using maple chips. A true classic that is fresh, all natural and allows the flavor of the oysters to shine!
Each 3 ounce can is made with fresh ingredients and no preservatives. They are also shelf stable for up to four years!
Check out our video for Malty Monday: Hopkins Brewing Co. and Ekone Oyster Co.