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Mejillones a la Brasa Güeyu Mar 10/11 PiezasConservas Güeyumar
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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.
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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- Conservas Güeyumar
Lugar De Vega, S/N, 33345 Vega, La (Ribadesella), España
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Conservas del Mar
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...
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...
Otras Conservas Marinas
Between 8 and 12 oysters can be from the US and Canada, succulent pieces with a delicate smokiness that provides the necessary touch for the flavor to be enhanced. A versatile can that we can consume like this, from the same can, or by mounting a luxury canapé on a toast of bread, a thin layer of butter and topped with a fresh chive leaf.
AMA Brewery BAT uses fermented Yabukita tea (sencha tea), it is more herbal, saline and fresh than BI. A great companion to light-hearted appetizers, as well as haute cuisine dishes, based on seafood and sour desserts. Also for use in cocktails. It has sufficient capacity to evolve in the bottle for years if it is kept in a fresh and constant environment....
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.