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.
Producer: Conservas Braseadas Gueyumar
Chef: Abel Alvarez
Species: Razor clam
Where it's from: Southern Spain
Why it’s unique: 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.
Ingredients: Razor clams, extra virgin olive oil, salt
How it tastes: The long, slender shape of their shell gives razor clams a unique texture and taste similar to octopus! Cooked over birch, beech and oak, they pair a mild sweetness with a little kiss of smokiness.
How to use it: If you want to feel truly Spanish, try a simplistic preparation with olive oil, garlic and lemon, and serve with crusty bread and a crisp glass of white wine (or two)!
What you get: One 5.3oz (150g) tin
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
