Conservas Gueyu Mar

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Country of Origin: Spain
Location: Playa de Vega, Asturias
People: Chef Abel Álvarez, Owner

Items

Conservas Gueyu Mar (140g) Grilled Cockles Login <1 Case
Conservas Gueyu Mar (150g) Grilled Mussels Login In Stock
Conservas Gueyu Mar (150g) Grilled Razor Clams Login In Stock
Conservas Gueyu Mar (150g) (Escabeche) Grilled Sardine Tails in Marenade Login In Stock
Conservas Gueyu Mar (150g) (Picante Escabeche) Spicy Sardine Tails in Marenade Login In Stock
Conservas Gueyu Mar (150g) Grilled Sardine Loins Login
Conservas Gueyu Mar (150g) Grilled Sardine Tails Login In Stock
Conservas Gueyu Mar (172g) Squid from Another Planet Login In Stock
Conservas Gueyu Mar (150g) 'Lomo Blanco' Grilled (Light) Red Tuna Loins Login In Stock
Conservas Gueyu Mar (150g) 'Lomo Negro' Grilled (Dark) Red Tuna Loins Login In Stock
Conservas Gueyu Mar (150g) Grilled Albacore Tuna (Bonito) Login

Chef Abel Álvarez, owner of the famed Güeyu Mar restaurant, is elevating the tinned fish game. Güeyu Mar conservas are the product of Abel Alvarez’s fondness for quality tins and his obsession with innovation. After many years of research, he has managed to can the seafood that he cooks on his grill, keeping their flavor, aroma, and texture impeccable. Aside from loving tinned fish, Abel saw canning as a great opportunity to employ the staff from his tiny seasonal restaurant year round.

It started by braising and canning sardines and continued with razor clams, cockles, tuna and mussels. Now he continues to investigate new possibilities that will surely surprise us for their originality and courage. It is a complex and laborious process, full of searches for marine treasures, patient repose, aromas of birch, beech, oak and eucalyptus woods and oils of heavenly textures.

Years of R&D, combined with trial and error, have made this type of chef-driven gastronomic experience accessible to all. We can now enjoy the Güeyu Mar Asturian cuisine experience anywhere, anytime.

Their branding makes them perfect for retail while their versatility makes them ideal for restaurants and wine bars that don’t really have a kitchen. These high quality tins are good enough to be incorporated in chef-driven recipes and menus.Plate the conservas as is or use them in recipes, but at the very least, Abel recommends heating ever so slightly at low temperature for maximum expression.

Social Media
Instagram: @gueyu_mar_, @gueyumar

Media Links
The New York Times: Spanish Seafood, Grilled and Tinned
Bon Appétit: I Thought I Knew Tinned Fish. Then I Tried These Spanish Calamari