Ekone Oyster Company Original Smoked Oysters

$13.00

Pacific Oysters are grown on our 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 our 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!

Net Weight: 3 oz (85g)

Pictured in dip with parsley, hot sauce, mayonnaise, pepper, and chives.

In stock

Description

Ingredients: Pacific Oysters (Crassostrea gigas), Organic Sunflower Oil, Salt, Organic Sugar, Organic Garlic Powder, Organic Onion Powder, Citric Acid, Natural Smoke.

WARNING: CONSUMING THIS PRODUCT CAN EXPOSE YOU TO CHEMICALS INCLUDING CADMIUM, WHICH ARE KNOWN TO THE STATE OF CALIFORNIA TO CAUSE CANCER AND BIRTH DEFECTS OR OTHER REPRODUCTIVE HARM. FOR MORE INFORMATION GO TO: WWW.P65WARNINGS.CA.GOV/FOOD

Reviews

  1. kholthaus1 (verified owner)

    The flavor of these oysters was good. They seemed a little dry and maybe packing in olive oil would have helped. These are good with a little hot sauce on a cracker.

  2. Hream McDan (verified owner)

    Brilliant tin, simple and nearly perfect. Jam-packed with oysters (hardly any oil) so you feel like you really got what you paid for. Delightfully noticeable medium smoke level. Texture was excellent without grit as you’d expect from a premium brand. Now that I’ve had all 3 varieties of Ekone, I’ve got habanero at #1, this smoked tin at #2, lemon pepper at #3. It’s hard to imagine a future that I don’t include at least Ekone tin in my RTG orders, likely alternating between this and habanero. Strongly recommend you to treat yourself at least once with Ekone.

    What did I think about eating them plain? Very good and delicious, but I do recommend adding some flaky salt and lemon. What about with Espinaler sauce? Oddly enough, this is a no for me – I didn’t think it improved them any. How about Tabasco sauce? Winner, winner, the perfect addition to complement the smoky flavor without being overwhelming. Oyster + tabasco + saltine = beautiful.

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