Güeyu Mar Grilled Tuna Neck

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Where it's from: Southern Spain

Producer: Conservas Braseadas Güeyu Mar - Chef Abel Alvarez

Rich, melt in your mouth texture meets gentle smokiness. Similar to the fattiness of tuna belly, but firmer in texture.

Tuna neck is a prized portion of the fish since each one yields a very small amount. This tuna is caught using a 3,000 year-old technique called “almadraba”, where a labyrinth of nets is placed in the migratory passage of spawning tuna traveling from the Atlantic to the Mediterranean.

What's Inside?

Ingredients: Tuna, extra virgin olive oil, salt

What you get: One 5.3oz (150g) tin

Why We Love It

Aside from the wonderfully weird packaging, Güeyu Mar takes a different approach to canning, inspired by Abel’s culinary background and (totally normal) obsession with fire. Where a traditional cannery would steam the fish before packing, Güeyu Mar cooks their fish over a brasa, or wood and charcoal burning grill, using the embers to impart a graceful smokiness that balances fruity sweetness from the olive oil it’s packed in. The process of grilling the fish protects it from absorbing too much of the oil, so you always taste fish first, oil second.

How To Eat It

Replace the bacon in your BLT with this tuna neck. Thank us later.

About Güeyu Mar

Come for the cheeky packaging, stay for the flavorful, ocean-meets-grill tinned fish. Güeyu Mar roughly translates to “eye of the sea”, a nod to the coastal region in Northern Spain where Chef Abel Alvarez lives and cooks. Abel’s small, 60,000 tins-per-year operation allows his team to focus on creating an expression of coastal Spain through the eyes of a great chef.

⚠ Prop 65 Warning

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

TINNED FISH FAQ

How do I eat/serve tinned fish?

Ideally, you can just eat it straight out of the tin—so long as you're buying high quality products (but that's why you're here, isn't it?). For a simple preparation, you can put it toasted sourdough bread or crackers, with a little mustard and pickled vegetables for some balanced acidity.

There are many ways to enjoy this beautiful tradition, if you're looking for recipe inspiration check out this link for some ideas!

How long will it last once I buy it?

Tinned fish lasts a very long time. We generally say it's best to consume the product by the "Best used by" date printed on the tin for best results, however people have been aging tins for generations. These products are completely shelf-stable and should last at least 3-5 years un-opened!

Why is tinned seafood more "sustainable"?

While not unequivocal, there are definitely environmental benefits to tinned seafood. A few reasons include: Increased traceability, shelf-stable, zero food waste, recyclable materials, and lower-footprint supply chains.

Why is an oyster farm selling tinned fish?

Tinning fish is a time-honored way of preserving seafood at peak freshness that has sustained families for generations; not only on the dinner table, but by providing a stable income to small coastal communities around Europe. At one time, tinned fish was even served to inmates in local prisons and was the main protein source for lower income families along remote coastlines. This history is reminiscent of the popularity of oysters here in the United States during the 19th century, when the abundance of wild oysters gave economic stability and affordable protein to working class families for decades until oyster stocks were depleted.

As an oyster farm, we’re diehard evangelists of the benefits of responsible ocean farming. We see aquaculture as an integral part of our future global food system. With the ability to grow shellfish, we reduce the dependency on wild stocks, decrease the excess of nitrogen in our oceans, and create meaningful jobs in coastal communities. Everybody wins.