Güeyu Mar Squid in Ink

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About Güeyu Mar: Come for the cheeky packaging, stay for the flavorful, ocean-meets-grill tinned fish.  Güeyu Mar roughly translates to “eye of the sea”, a nod to the coastal region in Northern Spain where Chef Abel Alvarez lives and cooks. Abel’s small, 60,000 tins-per-year operation allows his team to focus on creating an expression of coastal Spain through the eyes of a great chef. Producer: Conservas Braseadas Gueyumar  Chef: Abel Alvarez Species: Squid (Loligo vulgaris) Where it's from: Southern Spain Why it’s unique: Where a traditional cannery would steam the fish before packing, Güeyu Mar cooks their fish over a brasa, or wood and charcoal burning grill, using the embers to impart a graceful smokiness that balances fruity sweetness from the olive oil it’s packed in.  The process of grilling the fish protects it from absorbing too much of the oil, so you always taste fish first, oil second. Ingredients: Squid, onion, pepper, fish stock. How it tastes: Although it LOOKS like something for only the most adventurous of eaters, this squid in ink is actually pretty delicate and mild tasting, like a hint of the ocean without being overly seafood-y. How to use it: They don’t call it “squid from another planet” for nothin’!  Straight out of the tin, this vibrant pink squid is coated in a dramatic, silky ink sauce that’s perfect for a classic squid in ink pasta dish with some rich cheese and a dash of red pepper.  Use it to impress the hell out of your dining companions…just make sure you know ‘em well enough to be comfortable with black-stained lips! What you get: One 6 oz (170g) tin WARNING: Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov

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