Ekone Seafood

Rooted in five generations of Pacific Northwest shellfish farming, Ekone is one of the last remaining independent canneries in the U.S., located on the shores of Washington’s Willapa Bay. Founded in 1980 by Nick and Joanne Jambor, the cannery began with a mission to perfect the art of smoked seafood. That legacy lives on through the Taylor Shellfish family, who were entrusted to continue Ekone’s tradition of quality and care.

Ekone controls every step of its process—from tide to tin. Shellfish are sustainably grown in nutrient-rich tidelands, while wild-caught fish are sourced from local tribes and fishing families. Each harvest is timed for peak freshness, then gently smoked and hand-packed with minimal oil to let the natural flavor shine. Large, hearty pieces fill every tin, making them as satisfying as they are wholesome.

With a commitment to regenerative farming and coastal community stewardship, Ekone blends craftsmanship, environmental responsibility, and family heritage into every tin. It's seafood made with care, rooted in tradition, and crafted to be savored.