List of products by brand Conservas Güeyumar

Conservas Gueyumar S.L.

Lugar De Vega, S/N, 33345 Vega, La (Ribadesella), España

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La reputación de Güeyu Mar está fuera de toda duda a estas alturas y el restaurante se ha convertido en destino de peregrinación de todos los aficionados al gran pescado y de la cocina a la brasa. Y, lo mejor de todo, es que con las Conservas Güeyu Mar es posible disfrutar de las brasas de la Playa de Vega con solo abrir una de las latas. El origen del proyecto conservero es muy interesante. Por un lado, Abel de Güeyu Mar ha sido un consumidor ávido de latería de calidad y, por otro, era conscie Less

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Angulas a la Brasa Güeyu...

Otras Conservas Marinas

Angulas a la Brasa Güeyu Mar 110grs

Conservas Güeyumar

In Güeyu Mar they go back to work. This time they delight us with grilled elvers, caught in the same Ribadesella where they have the restaurant. Abel lights the stove to give his particular touch of fire, which makes one of the most exquisite bites that the Cantabrian Sea gives us, a sublime dish. The charcoal point is light so that the flame does not...

Berberechos a la Brasa...

Berberechos

Berberechos a la Brasa Güeyu Mar L 140 grs

Conservas Güeyumar

Berberecho de Noia, muy controlado y con papeles, pues tiene denominación controlada. En talla L la lata de 140 gramos tiene entre 40 y 50 piezas, partiendo de un peso inicial de un poco menos de un kilo. Ahí es nada. Se brasea con una mezcla de maderas de abedul, haya y roble y se usa un aceite de oliva virgen extra Arbequina de Castillo de Canena con un...

Berberechos a la Brasa...

Berberechos

Berberechos a la Brasa Güeyu Mar XXL 140 grs

Conservas Güeyumar

Cockle from Noia, very controlled and with papers, as it has a controlled denomination. In size XXL, the 140-gram can has between 28 and 35 pieces, starting from an initial weight of almost a kilo. There is nothing. It is braised with a mixture of birch, beech and oak woods and an extra virgin Arbequina olive oil from Castillo de Canena is used with a...

Calamares en su Tinta Güeyu...

Calamares

Calamares en su Tinta Güeyu Mar 172 grs

Conservas Güeyumar

La sublimación del calamar en su tinta, de la mano de Abel de Güeyu Mar. Con un leve toque de brasa, marca de la casa, y una salsa de tinta impecablemente impecable, negra comme il faut, densa pero a la vez de gran finura. Quizá la mejor conserva de calamar que hayamos probado.

Colas de Sardina a la Brasa...

Sardinas

Colas de Sardina a la Brasa en AOVE Güeyu Mar 150 grs

Conservas Güeyumar

Colas de sardinas que se rulan en Asturias de junio a agosto y en Rias Baixas de septiembre a octubre en busca de la carga de grasa óptima. Se trata de sardina grande que se asa con madera de encina. Después de muchas pruebas, se elige el aceite de oliva virgen extra favorito del maestro conservero que no es otro que el Arbequina de Castillo de Canena. Un...

Colas de Sardina Braseadas...

Sardinas

Colas de Sardina Braseadas en Escabeche Güeyu Mar 150 grs

Conservas Güeyumar

Colas de sardinas que se rulan en Asturias de junio a agosto y en Rias Baixas de septiembre a octubre en busca de la carga de grasa óptima. Se trata de sardina grande que se asa con madera de encina. Se usa aceite de la más alta calidad, de una gran regularidad y con una suavidad que le hace un complemento de la sardina sin restarle el protagonismo.

Colas de Sardina Braseadas...

Sardinas

Colas de Sardina Braseadas en Escabeche Habanero Güeyu Mar 150 grs

Conservas Güeyumar

Same large and juicy sardine tails that are roasted in Asturias from June to August and in Rías Baixas from September to October in search of the optimal fat load. They are roasted with oak wood and bathed in a fine pickle made with olive oil, vinegar, onion, paprika and spices, which enhances the flavor and aroma of smoke. For this occasion, they also...

Güeyu Mar Bonito del Norte...

Out of stock

Bonito

Güeyu Mar Bonito del Norte en Oliva 150 grs

Conservas Güeyumar

They have done it again. They have once again played with fire in Playa de Vega to make a barbecue of 10. This time, Conservas Güeyu Mar presents us with more than 100 grams of loins of bonito del Norte (Thunnus alalunga) caught in the waters of the Cantabrian Sea, free of thorn and with their fat (blessed fat) streaky. After passing through the hands...

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Lomos de Sardina a la Brasa...

Out of stock

Sardinas

Lomos de Sardina a la Brasa en AOVE Güeyu Mar 150 grs

Conservas Güeyumar

Sardine loins that are roasted in Asturias from June to August and in Rias Baixas from September to October in search of the optimal fat load. It is a large sardine that is roasted with oak wood. After many tests, the favorite extra virgin olive oil of the canning master is chosen, which is none other than the Arbequina from Castillo de Canena. An oil of...

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Lomos de Sardina Braseadas...

Out of stock

Sardinas

Lomos de Sardina Braseadas en Escabeche Güeyu Mar 150 grs

Conservas Güeyumar

Sardinas que se rulan en Asturias de junio a agosto y en Rias Baixas de septiembre a octubre en busca de la carga de grasa óptima. Se trata de sardina grande que se asa con madera de encina. El escabeche, con aceite de oliva virgen extra Arbequina de Castillo de Canena, vinagre de manzana y aromáticos.

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Mejillones a la Brasa Güeyu...

Mejillones

Mejillones a la Brasa Güeyu Mar 10/11 Piezas

Conservas Güeyumar

Güeyu Mar mussels are launched in 2018 after many tests. It was hard work with the woods until Abel discovered that the mussel needed a fresh wood, and the best one turned out to be well-dehydrated eucalyptus, due to the fantastic smoke point that it gives to the product.

Mejillones a la Brasa Güeyu...

Mejillones

Mejillones a la Brasa Güeyu Mar 14/16 Piezas

Conservas Güeyumar

Los mejillones de Güeyu Mar se lanzan en 2018 después de muchas pruebas. Fue un trabajo duro con las maderas hasta que Abel descubrió que el mejillón necesitaba una madera fresca, y la mejor resultó ser la de eucalipto bien deshidratado, por el fantástico punto de humo que da al producto.

Mejillones a la Brasa Güeyu...

Out of stock

Mejillones

Mejillones a la Brasa Güeyu Mar 20/24 Piezas

Conservas Güeyumar

Güeyu Mar mussels are launched in 2018 after many tests. It was hard work with the woods until Abel discovered that the mussel needed a fresh wood, and the best one turned out to be well-dehydrated eucalyptus, due to the fantastic smoke point that it gives to the product. The marinade is made with extra virgin olive oil of the Arbequina variety produced...

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Morrillo de Atún a la Brasa...

Conservas del Mar

Morrillo de Atún a la Brasa Güeyu Mar 150 grs

Conservas Güeyumar

Almadraba tuna, but only from the entry season. The morrillo is that special piece that Abel masterfully braises with oak, just as he does in the restaurant with the fish and that is later accompanied by extra virgin olive oil of the Arbequina variety from Castillo de Canena.

Navajas a la Brasa Güeyu...

Conservas del Mar

Navajas a la Brasa Güeyu Mar 150 grs

Conservas Güeyumar

Knives hand-fished with the diving method, a method that, unlike dragging, gives a knife with hardly any sand. If the usual purification time in a canned is 12 hours, Abel demands that the razors that he uses in his cans have a purification of twice as many hours. In this preserve, he is looking for an ember with woods that accentuate the smoky touch, for...

Paté de Atún Rojo A La...

Patés

Paté de Atún Rojo A La Brasa Güeyu Mar 69 grs

Conservas Güeyumar

New event in Playa de Vega at the hands of the Güeyu Mar shredder. This time the victims are bluefin tuna. He is suspected of acting with the help of another person. The modus operandi is the same: he catches them, grinds them, braises them and emulsifies them with Nori seaweed and Castillo Canena oil, to give us this delicious bluefin tuna pate.

Paté de Bonito A La Brasa...

Patés

Paté de Bonito A La Brasa Güeyu Mar 69 grs

Conservas Güeyumar

Extra, extra! The scorching beach of Playa de Vega, the Superman of Güeyu Mar, not content with putting in his powerful embers the loins of bonito del Norte (Thunnus alalunga) caught in the waters of the Cantabrian Sea, free of thorn and with their fat (blessed fat) streaky , has now decided to crush them, mix them with Nori seaweed and its...

Pate de Sardina a la Brasa...

Patés

Pate de Sardina a la Brasa Güeyu Mar 70 Grs

Conservas Güeyumar

He has done it again: the Superman from Playa de Vega in Asturias, the scorcher from the Güeyu Mar Restaurant, has decided to make his "scorched" sardines a delicious pate. Those same sardines that he puts on the fire and that have given him so much fame (and it is not surprising) fleshy and very fresh, mixed with Nori seaweed and its top-of-the-line...

Pulpo A La Brasa Güeyu Mar...

Pulpo

Pulpo A La Brasa Güeyu Mar 160 grs

Conservas Güeyumar

Latest addition to the side of Güeyu Mar. The same octopus that they burn on their grates in Vega de Ribadesella Beach, put in a can brimming with freshness. Abel warns us: don't even think about throwing away the delicious juice that covers it! Blender in hand, add a splash of vinegar, and gradually add a thread of olive oil, a pinch of paprika and salt...

Sardinas En Tomate Güeyu...

Sardinas

Sardinas En Tomate Güeyu Mar 150 grs

Conservas Güeyumar

Sardine loins that are roasted in Asturias from June to August and in Rías Baixas from September to October in search of the optimal fat load. It is a large sardine that is roasted with oak wood. In this case, they are bathed in a tomato made by Abel, with just the right amount of spice to bring joy to the precious fat of the sardines. As always, they use...

Ventresca de Atún a la...

Conservas del Mar

Ventresca de Atún a la Brasa Güeyu Mar 150 grs

Conservas Güeyumar

Almadraba tuna, but only from the entry season. La Ventresca is that special piece that Abel masterfully braises with oak, just as he does in the restaurant with fish and which is then accompanied by extra virgin olive oil of the Arbequina variety from Castillo de Canena.

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