SEPTEMBER INTRO #2
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. Just like their 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: fire.
Unlike 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. You immediately recognize the gorgeous grill marks and campfire aromas. As he does with food in his restaurant, Álvarez chops the seafood into segments to better preserve the skin of the fish. Canned in the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil.
Serving recommendations: Enjoy this in its simplicity. Grab some crusty bread and some nice cultured butter, and enjoy a snack of decadence.
Beverage pairing: lager, ale, cava, sparkling water
Jose Gourmet Spiced Calamari in Ragout Sauce
We’re not so sure that you even need to enjoy seafood to enjoy this tin. With a range of spices—pepper, clove, and laurel—and a stuffing of onion, tomato, and rice, this tin is pretty much a dish in itself.
"A squid wanted to be a painter. With eyes wide open, he would paint everything he saw. But, as soon as he was done painting, he would change color and camouflage himself with his paintings. So no one would actually see him at his exhibitions."
Artwork by Luis Mendonça
Serving recommendations: Can be eaten right from the tin or heated up in a frying pan. Just make sure to sop up that sauce with a piece of bread.
Beverage pairing: lager, light-bodied red wine like a pinot noir, cava
Scout Ontario Rainbow Trout with Dill
Scout's trout is a delicious serving of rainbow lake trout, herbaceous dill and cold-pressed sunflower oil with a bit of salt. Their trout is responsibly farm-raised and harvested in Ontario, Canada.
These nice little skin-on pieces of trout are such a versatile tin to have on hand.
Serving recommendations: top a bagel and cream cheese, or add to a salad
Beverage pairing: morning cup of coffee or sparkling wine...or both
Old Fisherman Roasted Eel
This is our first feature from Taiwan and we are just loving this product. Sweet, savory, and just plain delicious. It has a tougher, more candied texture than fresh unagi, and is housed a delicious sauce.
You’ll notice that it contains monosodium glutamate, more commonly referred to as MSG. Don’t let this scare you off. MSG is natural, found in many of the foods that you currently eat (lookin’ at you, parmesan cheese), and is totally delicious. The anti-MSG movement is founded on xenophobia and bad science, claiming that the consumption of MSG at Chinese restaurants results in headaches. Woof.
In the wise words of Anthony Bourdain: “You know what causes Chinese Restaurant Syndrome? Racism.”
Serving recommendations: Best served on a bowl of white rice with scallions. Otherwise, delicious on its own with scallions, sesame seeds, and a little kewpie mayo drizzled on top.
Beverage pairing: “Cold beer! Get your cold beer!”