Abel Álvarez is elevating the tinned fish game. His restaurant Gueyumar on the northern coast of Asturias is deemed one of Spain's top restaurants. Well-known in the natural wine world for his cutting edge wine list, he's popped up all over Europe and cooked in places like the Jura for Jean-Francois Ganevat, amongst many others.
In addition to loving tinned fish, he saw canning as a great opportunity to employ the staff from his tiny seasonal restaurant year round. Everything he tins is cooked over the wood fire (imparting an irresistible smokiness to the seafood), and conserved in 100% Arbequina extra virgin olive oil from Canena. To our knowledge, this is the only product of its kind.
These hand-fished razor clams are chargrilled with birch, beech and oak wood, and canned in extra virgin olive oil Arberquino from Castillo de Canena. Eat them straight out of the can, plate them as they are, or use them in recipes. They taste great in every way, though Abel recommends heating ever so slightly at low temperature for maximum expression.