SEPTEMBER INTRO #3
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 Loins (Lomos de Sardinas)
Asturias, Spain
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
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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 or cream cheese, 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, Belgian-style beer, pinot noir, gamay, cava
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Fangst Brisling No. 1 Baltic Sea Sprat Smoked w/ Heather & Chamomile
Latvia
Latvians eat a lot of sprats, also known as brislings. This has become a big part of the cuisine because they are very abundant along the Scandinavian and Baltic coastlines, and they are delicious!
Within this tin, you’ll find a bounty of Scandinavia. A bounty enhanced with fennel seeds, chamomile, dill seed, and other flowers and herbs for your culinary enjoyment. These fish are tinned in golden, cold-pressed rapeseed oil that imparts its unique flavor into the product.
Serving recommendations: straight from the tin, with a neutral-flavored cracker for some texture
Beverage pairing: beer, sparkling wine, seltzer