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Mejillones a la Brasa Güeyu Mar 10/11 PiezasConservas 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.
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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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...
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...
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.
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...
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...
Conservas del Mar
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.
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.
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...
José Cimavilla’s bonito is located in Burela, Lugo, a fishing port known for its tradition of bonito. Fresh fish, never frozen. The best hands to dull different parts naturally, in a good olive oil or a light marinade. Neck, loins, crumbs, belly, everything is used.