Located on the shores of Willapa Bay, Washington, fifth generation family-owned Ekone is one of the last few independent canneries left in the U.S. Their specialty? Tinned fish with a playful twist: think habanero oysters and smoked albacore tuna with lemon.
Ekone was founded in 1980 by Nick and Joanne Jambor, shellfish farmers keen on perfecting their smoking techniques and recipes. Today, the company is part of the Taylor Shellfish family, who carried on Ekone's legacy when the Jambors retired.
From growing the shellfish in nutrient-rich tidelands, to gently smoking and hand-packing it, Ekone owns the entire process from tide to tin. They employ regenerative farming practices, protecting marine environments and the creatures who call it home.
Ekone takes just as much care with their wild-caught fish, which comes from nearby tribes and local fishing families. All their seafood is harvested at peak freshness to preserve its flavors and nutrients. And in Northwest style, they use little oil and pack their tins to the brim with large pieces, so you can savor these healthy proteins whenever you please.