The Spanish believe canned seafood is a delicacy to be shared and enjoyed! They take great pride, and great care, to harvest the best seafood and package it with the utmost care. The result is the purest, most delicate, and exquisite tasting seafood on the planet! A true delicacy.
Razor clams are among the most delicate shellfish to grill. At Güeyu Mar on Spain’s Asturian coast, Abel Álvarez applies his brasa (charcoal grill) technique with extraordinary precision. He selects wild navajas for pristine flavor and uniform shape, then grills each one briefly over glowing hardwood embers to gain gentle caramelization while keeping the texture clean and tender.
Abel Álvarez is elevating the tinned fish game. His restaurant on the northern coast of Asturias was deemed one of Spain's "Templos del producto" and now we can enjoy the Gueyu Mar experience anywhere, anytime. In addition to loving tinned fish, he saw canning as a great opportunity to employ the staff from his tiny seasonal restaurant year round.
Eat them straight out of the can, plate them as is or use them in recipes. They taste great in every way. However, Abel 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 chef driven gastronomic experience accessible to all.
Best by: 30April2029
Ingredients: razor clams, extra virgin olive oil, and salt
5.3 ounces (150 grams) in a metal tin
