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 by Castillo de Canena and an apple cider vinegar with the consequent aromatics, although experimentation continues with various types of marinades including one in white. 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, 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 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 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.
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