Brined with two different Habañero sauces before smoking, these oysters are hot and spicy for those who like a kick!

Grown on Taylor Shellfish farms in Willapa Bay, located on the coast of Washington State using the long-line method to promote the highest quality oyster, and ensure they are always free of sand and grit. They are harvested fresh then brought to the Ekone cannery in Bay Center, WA, where the oysters are steamed and opened, then brined in small batches. The brined oysters are then placed meticulously on stainless steel racks and smoked using maple chips.