Oyster

Tinned oysters have a devoted global following, anchored in the smoked oyster tradition of the Pacific Northwest and the half-shell culture of New England and the Gulf Coast. Smoked Pacific oysters from Washington State and British Columbia, often packed in cottonseed or canola oil, are among the most widely consumed tinned shellfish in North America. Ekone Oyster Company in Willapa Bay and Taylor Shellfish operations across Puget Sound represent the artisan end of Pacific oyster production. Japanese producers pack smoked oysters from Hiroshima in seasoned oil. Chinese producers supply the mass market with smoked oysters at accessible price points. Fresh-shucked oysters in brine appear from specialist European producers in France and Ireland.