Ekone represents five generations of shellfish farming expertise from the shores of Washington's nutrient-rich Willapa Bay. Founded in 1980 and now carried forward by the Taylor Shellfish family, this family cannery embodies the Pacific Northwest's commitment to sustainable aquaculture and regenerative farming practices that honor both tradition and environmental stewardship.
Each meticulously crafted tin showcases seafood sustainably harvested from pristine Pacific Northwest waters and small-batch smoking techniques using regional wood like maple that impart distinctive regional character. From hand-packed oysters to cold-smoked salmon, Ekone's products capture the essence of their maritime heritage while supporting local tribes and fishing families who supply their wild-caught selections.
Experience the pure, classic flavor of maple-smoked Pacific oysters grown using the long-line method in Willapa Bay—perfect on crostini or in a savory dip with fresh herbs. For those seeking bolder flavors, Ekone offers lemon pepper and habanero variations to suit every palate. Savor the rich, buttery texture of cold-smoked Coho salmon with its subtle hint of molasses, ideal paired with dark rye bread and herb cream cheese. For a Mediterranean-inspired delight, try their Totten Inlet mussels in organic marinara, where tender shellfish meet bright tomato sauce and briny capers—perfect tossed with pasta or spooned onto toasted crostini.
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