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 which he uses birch, beech and oak. Extra virgin olive oil is the favorite of the canning master, which is none other than the Arbequina from Castillo de Canena. An oil of the highest quality, of great regularity and with a smoothness that makes it a complement to the razor and the grill without detracting from their prominence. 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, is that 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 canning 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 hand, he was aware that there were quiet months in the restaurant that lent themselves to testing and dedicating himself to preparing a preserve of the highest quality 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 firm, the step forward was taken and the first can of sardines in oil was presented in 2016. Since then it has rained and restlessness has given way to preserves in which the woods, oils or pickles are refined for each protagonist. An exciting world in which we have already traveled a certain path but in which there is still a long way to go.
Read moreShow less