Oysters that are shucked, smoked over wood, then packed in oil. The smoke firms the texture and concentrates the flavor, which is why they taste more intense than a fresh oyster.

Rich, briny, and smoky, with a dense chew rather than the soft slip of a raw oyster. If you like smoked meats or smoked fish, they usually land immediately.

On crackers with hot sauce or a squeeze of lemon, which is the classic. They also work chopped into a dip, folded into scrambled eggs, or scattered over a salad with sharp greens.

Yes. They are cooked during smoking and again during canning, so they are ready to eat. Nothing needs heating unless you want them warm, and heating firms the texture further rather than softening it.

Dry stout is the traditional pairing and works better than it sounds. Dry sherry, Champagne, and a peaty whisky all handle the smoke without being flattened by it.