Cook at Home Food
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When the basis of a project is its passion, it is unlikely to go unnoticed. And behind this project, there is a hungry man. Hunger to do something hitherto unseen. Hunger to reinvent the canning world and change the perception of “eating from tins”.
This is how Abel Álvarez, from his restaurant Güeyumar in Playa de Vega, hit upon the idea of playing with fire.
Literally, the finest seafood are chargrilled, using products of the highest quality which are then canned. A complex and painstaking process, full of searches for marine treasures, patiently awaiting capture before joining the aromas of birch woods, beech, oak and eucalyptus and oils of heavenly textures.
From the grill to the canned, an entire 100% homemade gourmet experience comes into being. Conservas Güeyu Mar’s canned products are created only to satisfy the palates eager for new and creative gastronomic approaches.
Quite possibly, the contender for the best product we sell. This is the super-prized neck (morillo) of the red Almadraba tuna. The morillo is the rare thick neck cut of this highly prized fish. The morillo is chargrilled over holm oak and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil. It has a similar layering or super tender and flavoursome flesh, layered with a light gelatinous sweet fat. Full of everything that is good for you.
In terms of quality and prestige, think caviar, Rolls Royce and Raquel Welch at the height of her sexy, fleshy best. Quite possibly this will be the best £30 you have ever spent. Open the can, tip it onto the plate and simply share it with someone you love, together with some great bread to mop up the juices and a bottle of the best Albarino.
Product Size: 150g