Grilled Albacore Tuna in Olive Oil

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 Cantabrian shore. Every product in the conservas line begins with the same conviction: that grilling before canning changes everything.

Albacore tuna — known in Spain as bonito del norte — is the premium tuna of the Cantabrian Sea, and the variety that serious Spanish conservas producers have always favoured over the more widely used yellowfin or skipjack. Caught during its seasonal migration through the cold, rich waters of the Bay of Biscay, Cantabrian albacore is prized for its pale, delicate flesh, its clean flavour, and the natural fat content that gives it a richness and texture that no other tuna variety quite matches. Güeyu Mar grills the loin over open fire before packing it in extra virgin olive oil and salt — the simplest possible ingredient list, which is exactly right for a fish this good. The grill adds a subtle smokiness and a depth of flavour that transforms it from excellent to exceptional.