Description
Ingredients: albacore (Thunnus alalunga), extra virgin olive oil and salt
Güeyu Mar Chargrilled Bonito del Norte (Bonito a la Brasa)
$30.00
The classic conserva, Bonito del Norte in olive oil, taken to the next level by chargrilling by a master of seafood.
150g tin
In stock
Reviews
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Justin Evans (verified owner) –
The first thing you notice when you open the can is just how fantastically hight quality the fish is. Texture is incredible, the grill marks are visible and the smell is so lovely.
I dropped them into a cast iron pan in their own olive oil, tried to get every drop out of the can— the olive oil is remarkable, (I wish you could buy it separately!). It is the way the smoke flavour from the grilling infuses the oil, however, that really pushes it over the top. I soaked up every last drop of the olive oil before cleaning up.
The fish is immaculately seasoned, so no need to add anything at all. The smoke taste lingers for quite a while after eating, which is so lovely.
I think it may be a little dry if eaten straight from the can, but heated the texture was perfect.
I’m not normally a canned tuna fan, prefer sardines and mackerel, but I would eat this every day, and would be happy to serve it to anyone as a special treat.
Will be really interesting to try some of their other tuna products to compare.
dolson.drew (verified owner) –
You’re probably asking yourself, “Wow, could a can of tuna possibly be good enough for me to plunk this pricy tin in my basket?” I certainly asked myself that question. But I was collecting a dozen or so better-than-supermarket-tuna cans, and I’d heard only good–very good–things about Güeyu Mar, so I dropped it in the basket.
I also made it the last can in my tuna-test. And it, indeed, came out the winner. Crack open the lid and the grilled tuna meets both your eyes and nose. Looks lovely, and that charcoal flame scent is definitely a presence. The olive oil is top-shelf, and I used all of it to make a very nice (and subtly smoky) vinaigrette with a lemon-infused white wine vinegar. The can lists salt as the third ingredient, but it’s super-restrained–all I get is the flawless fish, the oil, and that smoke note. I actually sprinkled some sea salt on the fish at the table, something I virtually never do with tinned fish.
So, yes, a definite indulgence, but one I was entirely happy with.