Sardine loins that are roasted in Asturias from June to August and in Rias Baixas from September to October in search of the optimal fat load. It is a large sardine that is roasted with oak wood. After many tests, the favorite extra virgin olive oil of the canning master is chosen, 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 sardine without diminishing its prominence.Güeyu Mar's reputation is beyond doubt at this point and the restaurant has become a destination pilgrimage 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 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 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. Thus, after a year of testing at a local technology center, followed by a year of consulting with 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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