Chargrilled Red Tuna Pate

Güeyu Mar is one of the most extraordinary conservas producers in Spain — a project born from the legendary Asturian beachside restaurant of the same name, where chef Abel Alvarez built a global reputation for cooking fish and seafood over open wood fire on the shore of the Cantabrian Sea. Every product in the conservas line carries that same philosophy: exceptional raw material, open-fire cooking, and preservation at the absolute peak of quality.

This paté begins with Almadraba bluefin tuna — among the most prized and storied fish in the world. The Almadraba is an ancient trap-fishing technique practiced in the waters between Spain and Morocco, used to catch Atlantic bluefin tuna during their annual migration. It is a method of remarkable selectivity and minimal environmental impact, and the tuna it yields — wild, migratory, and at peak condition — is of extraordinary quality. Güeyu Mar braises it over oak fire before blending it with seaweed into a smooth, spreadable paté of real depth and complexity. The result is intensely savoury and ocean-forward, with the subtle smokiness of the oak fire running through it and the umami depth of the seaweed adding a marine richness that elevates the whole thing far beyond any ordinary fish spread.