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.
Chef: Chef Abel Alvarez
Where it's from: Southern Spain
How it's caught: 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.
Why it's unique: Tuna neck is a prized portion of the fish since each one yields a very small amount.
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: tuna, extra virgin olive oil, salt
How it tastes: Rich, melt in your mouth texture meets gentle smokiness. Similar to the fattiness of tuna belly, but firmer in texture.
How to use it: Replace the bacon in your BLT with this tuna neck. Thank us later.
What you get: One 5.3oz (150g) tin
Shelf stable. Lasts 2-3 days refrigerated after opened.
Note: This product cannot be sold/shipped to California.