Description
Ingredients: sardine tails, extra virgin olive oil, vinegar, salt and spices
A simple method for emulsifying escabeche to make a sauce for serving.
We also sell the frother used in these videos.
Güeyu Mar Chargrilled Sardine Tails in Escabeche (Colas en Escabeche)
$20.00
Large sardines roasted with holm oak wood and canned in the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil, alongside apple cider vinegar and aromatic spices. Also available in a spicy (picante) version.
150g tin
In stock
Reviews
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Hream McDan (verified owner) –
Delicious and extravagant. The sardines are clearly top quality, with excellent moisture and texture. I’d say they are comparative in size to Nuri and suffer no textural consequences from being immersed in the escabeche (as I’ve seen in some other similar tins). They’re not too soft, not too firm, they’re just right. The escabeche is milder, less tangy than I expected and doesn’t really assert itself as you might expect. I did slightly prefer this tin over the non-escabeche tails but not by a huge margin. Similar to other Güeyu Mar tins, you get a little -but not a lot- of chargrilled flavor in each bite … just enough to make you remember where the extra nuance / flavor is coming from. I’m not sure that I’d buy this again just for myself, but if someone else was super excited to share one with me? Oh, for sure, it’s on.
Kristine (verified owner) –
What a delightful treat. This is an enjoyable tin for and what you get is the subtle charred preparation of the sardines and firm textured sardine tails. The escabeche preparation adds just the right hint of acidity and does not affect the meaty and firm texture of the fish tails. I previously had the non-escabeche version of the sardine tails which I enjoyed greatly. You can’t go wrong between this or the non-escabeche option. It’s just a matter of individual preference.
dolson.drew (verified owner) –
This is my favorite of the Güeyu Mar Chargrilled Sardine varieties. I’d been hesitant, because vinegar has seemed to be a tricky thing for some producers, seeming to result in a less-than-firm fish in the can. No worries here, Güeyu Mar have split the acidic atom. The impressively-large sardine pieces have been grilled in the company’s trademark fashion, and the pleasing charcoal note comes through. I warmed them slightly, over a low flame with some of the tin’s olive oil, plated them with quarters of good hothouse tomatoes (an early spring treat), drizzled some of the oil over the plate, and ate them with slices of extra-garlicky toast. My fish-hesitant bride ate half a tail and announced, “Oh hey, that’s actually very good.” I may have won her over with Güeyu Mar’s help.