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 touch of habanero pepper from the Orione Center, the Posada de Llanes special education center for those who value corporate social responsibility. The reputation of Güeyu Mar is beyond doubt at this point and the restaurant has become a pilgrimage destination for all fans of great fish and grilled cuisine. And, best of all, with Conservas Güeyu Mar it is possible to enjoy the embers of Playa de Vega just by opening one of the cans. The origin of the conservative project is very interesting. On the one hand, Abel de Güeyu Mar has been an avid consumer of quality canned goods and, on the other, he was aware that there were quiet months in the restaurant that lent themselves to testing and dedicating themselves to preparing a conservation of the highest quality that It could be part of the menu at the peak of summer, thus simplifying the task without losing an iota of quality and relevance to the restaurant's philosophy. This is how, after a year of testing at a local technology center, followed by a year of consulting at a local canning company, the step forward was taken and the first can of sardines in oil was presented in 2016. Since then it has rained and the restlessness has been giving way to preserves in which each protagonist refines the wood, the oils or the pickles. An exciting world in which we have already traveled a certain way but in which there is still a long way to go.
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