Güeyu Mar Grilled Cockles


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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: Cockles (Cerastoderma edule)

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: Cockles, extra virgin olive oil, salt, habanero pepper

How it tastes: These tiny clams are delicate, briny, and enhanced with a nice peppery kick.

How to use it:  Cockles are some of the easiest and most approachable additions to any dish you’re cooking! Crank your regular spaghetti and clams up a notch and use the whole can to get the most out of your dinner.

What you get: One 5 oz (140g) 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