Abel Álvarez is elevating the tinned fish game. He’s bringing us the @gueyumar experience so we can enjoy it anywhere, anytime. Aside from loving tinned fish, he saw canning as a great opportunity to employ the staff from his tiny seasonal restaurant year round. As wine importers, we always look for producers who capture their landscape in a bottle, we’ll he’s done the same except it’s fish in a can. In fact, if a vinyeron’s hands reflect their work in the vineyard, the burns up and down Abel’s hands and arms reflect those of a “brasa” master. Everything he tins is cooked over the wood fire and conserved in 100% Arbequina EVOO from Canena. Plate them as is or use them in recipes but at the very least he recommends heating ever so slightly at low temperature for maximum expression. Years of R&D combined with trial and error have made this type of gastronomic experience accesible to all. Pictured above a few of yesterday’s degustaciones. See stories for details. Soon available nationwide. DM for inquiries 🐙🦑🦐🦞🦀🐡🐠🐟 #conservasbraseadasgüeyumar #güeyumar #güeyunesa #cannedfish #tinnedfish #comingsoon #ifyouknowyouknow #cantstopwontstop (at Restaurante Güeyu Mar) https://www.instagram.com/p/CEHyP-lJ9lx/?igshid=t0p4mz3p8n8z
