Intro Pack - June 2021
Ahoy! This assortment is meant to take you around the globe, along the water column, and remind you just how wild our oceans really are. We’ll explore some traditional style conservas in addition to some new wave, western hemisphere goodness. There was a great deal of intention in working with producers that sustainably source some of the world’s highest quality ingredients. Enjoy!
Güeyu Mar Chargrilled Sardine Tails
Güeyu Mar, located in Playa de la Vega, Asturias, does things differently. Widely known as one of the world’s most heavenly seafood restaurants, isolated and overlooking the Cantabrian Sea, the team has expanded its reach by canning seafood—and they’ve finally made it to the U.S.
Just like in the restaurant, there is no compromise when it comes to the integrity of the ingredients. Chef Abel Álvarez has even managed to capture one of their key ingredients in the tins: fire.
Unlikely most canneries, Güeyu Mar doesn’t smoke or steam their products, but rather they grill them over a live oak wood flame before preserving. The result is undeniably decadent and unique. Upon opening the tin you may notice grill marks along the perfectly packed sardine tails and a distinct campfire fragrance.
Serving recommendations: Keep this one simple. We recommend grabbing a nice crusty loaf of sourdough bread, some high quality cultured butter, and creating perfect bite-sized snacks.
Beverage pairing: dry white wine (alvarinho would be nice), lager, sparkling wine
Jose Gourmet Spiced Tuna Paté
Patés are a killer way to make use of the entire fish. They’re also delicious. This Jose Gourmet tuna has such a light, fluffy, airy texture that is equally savory, light, yet filling. Perfect for a snack or a light lunch.
Seving recommendations: elevate your charcuterie board! But really, smeared on a cracker is the way to go. Also no shame in a potato chip scoop.
Scout PEI Mussels in Smoked Paprika & Fennel Tomato Sauce
Prince Edward Island, Canada
Let’s send it up to Canada!
Prince Edward Island has a long history of harvesting mussels and this tin certainly pays homage to just that. With a Mediterranean-Canadian fusion of a flavor profile, these mussels coated in the warm, smokey, flavorful sauce gives this tin the ability to really lead a dish on its own—it has a nice little bite of spice too.
Serving recommendations: slice a baguette and top with some crème fraîche, a couple of mussels, and some of that sauce. These mussels also do very well heated up!
We also topped a pizza with these last night, and it was very good! If doing that, drain the sauce and mix with whatever pizza sauce you decide to use, and then add the mussels after the pizza comes out of the oven.
Beverage pairing: lager, pinot noir, gamay, cava