Habanero Smoked Oysters, Ekone Oyster Co., WA
Habanero Smoked Oysters, Ekone Oyster Co., Washington State
Ekone raises Pacific oysters in Willapa Bay using the long-line method, which keeps the oysters clean and grit-free. Harvested fresh, the oysters are steamed, hand-shucked, and brined in small batches before being cold-smoked over maple chips. This version adds serious heat with a double dose of habanero sauce.
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PRODUCER: Ekone Oyster Co.
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ORIGIN: Willapa Bay, Washington State, USA
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FISH VARIETY: Pacific Oyster (Crassostrea gigas)
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PREPARATION: Steamed and brined oysters are soaked in habanero sauce and cold-smoked over maple wood.
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TEXTURE: Firm and meaty with a smooth bite and smoky edges.
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FLAVOR PROFILE:
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Aromas: Smoke, chili, garlic, and brine
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Palate: Bold spice from habanero, rounded out by tomato, garlic, and natural oyster salinity
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Finish: Long heat that builds but doesn’t overpower; balanced by smoke and a hint of sweetness
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PAIRINGS:
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Off-dry Riesling or sparkling wines with residual sugar
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Gose, citrusy pale ales, or mezcal-based cocktails
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Sharp cheddar or pickled vegetables
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SERVING SUGGESTIONS:
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Eat straight from the tin with beer or bubbles
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Pile onto salt-and-vinegar chips or crunchy crackers
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Add to a smoky seafood tostada or spicy deviled eggs
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INGREDIENTS: Pacific Oysters, Organic Sunflower Oil, Salt, Tomatoes, Habanero Peppers, Garlic, Hot Sauce (water, chili peppers, habanero peppers, tomato paste, vinegar, salt, garlic, onion, spices, xanthan gum), Organic Sugar, Organic Garlic Powder, Organic Onion Powder, Citric Acid (flavor only), Natural Smoke
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CAUGHT IN: Willapa Bay, Washington State
For people who like heat without losing the flavor of the oyster. Smoky, spicy, and snackable.
Habanero Smoked Oysters, Ekone Oyster Co., WA
Habanero Smoked Oysters, Ekone Oyster Co., Washington State
Ekone raises Pacific oysters in Willapa Bay using the long-line method, which keeps the oysters clean and grit-free. Harvested fresh, the oysters are steamed, hand-shucked, and brined in small batches before being cold-smoked over maple chips. This version adds serious heat with a double dose of habanero sauce.
-
PRODUCER: Ekone Oyster Co.
-
ORIGIN: Willapa Bay, Washington State, USA
-
FISH VARIETY: Pacific Oyster (Crassostrea gigas)
-
PREPARATION: Steamed and brined oysters are soaked in habanero sauce and cold-smoked over maple wood.
-
TEXTURE: Firm and meaty with a smooth bite and smoky edges.
-
FLAVOR PROFILE:
-
Aromas: Smoke, chili, garlic, and brine
-
Palate: Bold spice from habanero, rounded out by tomato, garlic, and natural oyster salinity
-
Finish: Long heat that builds but doesn’t overpower; balanced by smoke and a hint of sweetness
-
-
PAIRINGS:
-
Off-dry Riesling or sparkling wines with residual sugar
-
Gose, citrusy pale ales, or mezcal-based cocktails
-
Sharp cheddar or pickled vegetables
-
-
SERVING SUGGESTIONS:
-
Eat straight from the tin with beer or bubbles
-
Pile onto salt-and-vinegar chips or crunchy crackers
-
Add to a smoky seafood tostada or spicy deviled eggs
-
-
INGREDIENTS: Pacific Oysters, Organic Sunflower Oil, Salt, Tomatoes, Habanero Peppers, Garlic, Hot Sauce (water, chili peppers, habanero peppers, tomato paste, vinegar, salt, garlic, onion, spices, xanthan gum), Organic Sugar, Organic Garlic Powder, Organic Onion Powder, Citric Acid (flavor only), Natural Smoke
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CAUGHT IN: Willapa Bay, Washington State
For people who like heat without losing the flavor of the oyster. Smoky, spicy, and snackable.