Güeyu Mar Chargrilled Bluefin Tuna Neck (Morillo) In Extra Virgin Olive Oil
The tin to end all tuna tins. When we speak to small production handmade conservas, Güeyu Mar has the beautiful backstory of our dreams.
Abel Alvarez owns and operates restaurant Güeyu Mar, in the beachside town of Playa de Vega in northern Spain. The restaurant is centered around the woodfired grill that Abel kisses all of the local seafood on. If you are lucky enough to be traveling Spain, be sure to seek out this quirky restaurant with a giant kingfish sculpture on the facade (image shown below!). For those of us not that lucky, Abel started canning his grilled seafood so it could travel, and Conservas Güeyu Mar was born.
Like all of the tuna we carry, this bluefin in hook & line caught. Güeyu Mar isolates different parts of the tuna in separate tins, with the tuna neck being the most special. There are only 2 tins of tuna neck produced PER BLUEFIN. Whoa.
Thick cut pieces of the neck are grilled over oak wood and then canned with the most gorgeous Arbeuquina olive oil from Torres de Canena.
The texture is so soft and buttery, reminiscent of the difference between regular tuna sashimi and toro.
I would do nothing with this except eat it exactly as is.
Ingredients: Red Tuna Neck, Extra Virgin Olive Oil, Salt
Net wt: 5.3 oz
The tin to end all tuna tins. When we speak to small production handmade conservas, Güeyu Mar has the beautiful backstory of our dreams.
Abel Alvarez owns and operates restaurant Güeyu Mar, in the beachside town of Playa de Vega in northern Spain. The restaurant is centered around the woodfired grill that Abel kisses all of the local seafood on. If you are lucky enough to be traveling Spain, be sure to seek out this quirky restaurant with a giant kingfish sculpture on the facade (image shown below!). For those of us not that lucky, Abel started canning his grilled seafood so it could travel, and Conservas Güeyu Mar was born.
Like all of the tuna we carry, this bluefin in hook & line caught. Güeyu Mar isolates different parts of the tuna in separate tins, with the tuna neck being the most special. There are only 2 tins of tuna neck produced PER BLUEFIN. Whoa.
Thick cut pieces of the neck are grilled over oak wood and then canned with the most gorgeous Arbeuquina olive oil from Torres de Canena.
The texture is so soft and buttery, reminiscent of the difference between regular tuna sashimi and toro.
I would do nothing with this except eat it exactly as is.
Ingredients: Red Tuna Neck, Extra Virgin Olive Oil, Salt
Net wt: 5.3 oz
The tin to end all tuna tins. When we speak to small production handmade conservas, Güeyu Mar has the beautiful backstory of our dreams.
Abel Alvarez owns and operates restaurant Güeyu Mar, in the beachside town of Playa de Vega in northern Spain. The restaurant is centered around the woodfired grill that Abel kisses all of the local seafood on. If you are lucky enough to be traveling Spain, be sure to seek out this quirky restaurant with a giant kingfish sculpture on the facade (image shown below!). For those of us not that lucky, Abel started canning his grilled seafood so it could travel, and Conservas Güeyu Mar was born.
Like all of the tuna we carry, this bluefin in hook & line caught. Güeyu Mar isolates different parts of the tuna in separate tins, with the tuna neck being the most special. There are only 2 tins of tuna neck produced PER BLUEFIN. Whoa.
Thick cut pieces of the neck are grilled over oak wood and then canned with the most gorgeous Arbeuquina olive oil from Torres de Canena.
The texture is so soft and buttery, reminiscent of the difference between regular tuna sashimi and toro.
I would do nothing with this except eat it exactly as is.
Ingredients: Red Tuna Neck, Extra Virgin Olive Oil, Salt
Net wt: 5.3 oz
