Smoked Coho Salmon, Ekone Oyster Co., WA
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
From the shores of Willapa Bay, Ekone’s cold-smoked wild Coho salmon is lightly brined using a family recipe, then smoked over maple wood for a delicate texture and savory-sweet finish. Packed in sunflower oil with a hint of molasses and citrus-laced spice, this is a Northwest classic in a tin.
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PRODUCER: Ekone Oyster Co.
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ORIGIN: Willapa Bay, Washington State, USA
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FISH VARIETY: Wild Coho Salmon (Oncorhynchus kisutch)
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PREPARATION: Lightly brined, cold-smoked over maple, and packed in oil with a citrusy lemon pepper blend
-
TEXTURE: Lush, silky, and lightly flaky with natural richness
-
FLAVOR PROFILE:
-
Aromas: Maple smoke, lemon zest, and light molasses
-
Palate: Buttery and savory with tangy citrus, warm spice, and soft sweetness
-
Finish: Long and clean with a smoky echo
-
-
PAIRINGS:
-
Sparkling rosé, Grüner Veltliner, or dry cider
-
Pale ale, gin & tonic, or aquavit
-
Fresh dill, pickled onions, or crème fraîche
-
-
SERVING SUGGESTIONS:
-
Flake onto rye toast with capers and lemon
-
Serve alongside roasted beets and crème fraîche
-
Fold into warm grain bowls or pasta with herbs
-
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INGREDIENTS: Coho salmon, organic sunflower oil, salt, organic sugar, organic garlic & onion powder, lemon pepper mix, natural smoke
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CAUGHT IN: Pacific Northwest (exact location not specified)
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NET WEIGHT: 3 oz
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NOTES: Shelf-stable up to 4 years; no preservatives
Cold-smoked and citrus-kissed—clean, rich Pacific salmon with a modern twist.
From the shores of Willapa Bay, Ekone’s cold-smoked wild Coho salmon is lightly brined using a family recipe, then smoked over maple wood for a delicate texture and savory-sweet finish. Packed in sunflower oil with a hint of molasses and citrus-laced spice, this is a Northwest classic in a tin.
-
PRODUCER: Ekone Oyster Co.
-
ORIGIN: Willapa Bay, Washington State, USA
-
FISH VARIETY: Wild Coho Salmon (Oncorhynchus kisutch)
-
PREPARATION: Lightly brined, cold-smoked over maple, and packed in oil with a citrusy lemon pepper blend
-
TEXTURE: Lush, silky, and lightly flaky with natural richness
-
FLAVOR PROFILE:
-
Aromas: Maple smoke, lemon zest, and light molasses
-
Palate: Buttery and savory with tangy citrus, warm spice, and soft sweetness
-
Finish: Long and clean with a smoky echo
-
-
PAIRINGS:
-
Sparkling rosé, Grüner Veltliner, or dry cider
-
Pale ale, gin & tonic, or aquavit
-
Fresh dill, pickled onions, or crème fraîche
-
-
SERVING SUGGESTIONS:
-
Flake onto rye toast with capers and lemon
-
Serve alongside roasted beets and crème fraîche
-
Fold into warm grain bowls or pasta with herbs
-
-
INGREDIENTS: Coho salmon, organic sunflower oil, salt, organic sugar, organic garlic & onion powder, lemon pepper mix, natural smoke
-
CAUGHT IN: Pacific Northwest (exact location not specified)
-
NET WEIGHT: 3 oz
-
NOTES: Shelf-stable up to 4 years; no preservatives
Cold-smoked and citrus-kissed—clean, rich Pacific salmon with a modern twist.
From the shores of Willapa Bay, Ekone’s cold-smoked wild Coho salmon is lightly brined using a family recipe, then smoked over maple wood for a delicate texture and savory-sweet finish. Packed in sunflower oil with a hint of molasses and citrus-laced spice, this is a Northwest classic in a tin.
-
PRODUCER: Ekone Oyster Co.
-
ORIGIN: Willapa Bay, Washington State, USA
-
FISH VARIETY: Wild Coho Salmon (Oncorhynchus kisutch)
-
PREPARATION: Lightly brined, cold-smoked over maple, and packed in oil with a citrusy lemon pepper blend
-
TEXTURE: Lush, silky, and lightly flaky with natural richness
-
FLAVOR PROFILE:
-
Aromas: Maple smoke, lemon zest, and light molasses
-
Palate: Buttery and savory with tangy citrus, warm spice, and soft sweetness
-
Finish: Long and clean with a smoky echo
-
-
PAIRINGS:
-
Sparkling rosé, Grüner Veltliner, or dry cider
-
Pale ale, gin & tonic, or aquavit
-
Fresh dill, pickled onions, or crème fraîche
-
-
SERVING SUGGESTIONS:
-
Flake onto rye toast with capers and lemon
-
Serve alongside roasted beets and crème fraîche
-
Fold into warm grain bowls or pasta with herbs
-
-
INGREDIENTS: Coho salmon, organic sunflower oil, salt, organic sugar, organic garlic & onion powder, lemon pepper mix, natural smoke
-
CAUGHT IN: Pacific Northwest (exact location not specified)
-
NET WEIGHT: 3 oz
-
NOTES: Shelf-stable up to 4 years; no preservatives
Cold-smoked and citrus-kissed—clean, rich Pacific salmon with a modern twist.
From the shores of Willapa Bay, Ekone’s cold-smoked wild Coho salmon is lightly brined using a family recipe, then smoked over maple wood for a delicate texture and savory-sweet finish. Packed in sunflower oil with a hint of molasses and citrus-laced spice, this is a Northwest classic in a tin.
-
PRODUCER: Ekone Oyster Co.
-
ORIGIN: Willapa Bay, Washington State, USA
-
FISH VARIETY: Wild Coho Salmon (Oncorhynchus kisutch)
-
PREPARATION: Lightly brined, cold-smoked over maple, and packed in oil with a citrusy lemon pepper blend
-
TEXTURE: Lush, silky, and lightly flaky with natural richness
-
FLAVOR PROFILE:
-
Aromas: Maple smoke, lemon zest, and light molasses
-
Palate: Buttery and savory with tangy citrus, warm spice, and soft sweetness
-
Finish: Long and clean with a smoky echo
-
-
PAIRINGS:
-
Sparkling rosé, Grüner Veltliner, or dry cider
-
Pale ale, gin & tonic, or aquavit
-
Fresh dill, pickled onions, or crème fraîche
-
-
SERVING SUGGESTIONS:
-
Flake onto rye toast with capers and lemon
-
Serve alongside roasted beets and crème fraîche
-
Fold into warm grain bowls or pasta with herbs
-
-
INGREDIENTS: Coho salmon, organic sunflower oil, salt, organic sugar, organic garlic & onion powder, lemon pepper mix, natural smoke
-
CAUGHT IN: Pacific Northwest (exact location not specified)
-
NET WEIGHT: 3 oz
-
NOTES: Shelf-stable up to 4 years; no preservatives
Cold-smoked and citrus-kissed—clean, rich Pacific salmon with a modern twist.