Conservas Güeyu Mar

Güeyu Mar is named for a well-known seafood restaurant in Playa de la Vega, Asturias. Its chef, Abel Álvarez, makes no compromises when it comes to quality of ingredients, and that approach applies to his tins as well. While most traditional canneries steam their seafood before packing it in water or oil, Güeyu Mar goes primal, cooking the finest seafood from the waters of northern Spain over live oakwood flame. This step imbues each morsel with an intoxicating smokiness that evokes sunny Mediterranean seafood shacks and beach barbecues. Once the seafood is cooked, it’s drenched in thick green arbequina olive oil from Castillo de Canena and sealed. These are meals in a can that will change the way you think about tinned seafood.

Grilled Sardine Tails Escabeche- From the coasts of Asturias and Rías Baixas, these large sardine tails are meticulously hand-cut and grilled over authentic oak wood. Then they are canned in escabeche (apple cider vinegar and a careful selection of aromatics) as well as Arberquino extra virgin olive oil from Torre de Canena. 5.3oz $

Grilled Octopus- From the Cantabrian Sea, carefully selected pieces weighing less than 2 kilograms, expertly cut into large chunks and cooked to perfection over the flames Then preserved in Arberquino extra virgin olive oil from Torre de Canena. 5.6oz

Chargrilled Razor Clams- prepared with birch, beech, and oak wood, imparting an unmatched flavor to each piece then packed in the finest Arberquino extra virgin olive oil from Torre de Canena. 5.3oz $

Chargrilled Mussels Escabeche- 20-25 pieces carefully grilled with dry eucalyptus wood. They are then canned in a delicious marinade made with the finest Arberquino extra virgin olive oil from Torre de Canena and aromatic apple cider vinegar and spices. 6.3oz $