Description
Fresh caught and chargrilled over holm oak coals, this Cantabrian bonito loin brings bold and briny flavor to the luscious texture of expertly crafted pate.
Extra, extra! Eat all about it! A positively delicious way to enjoy the fish that flake, fall apart, or are otherwise unable to sit beautifully in a tin. Gueyu Mar pate captures the essence of grill marks left from when they’re first cooked, preserved in supremely spreadable bliss. Combined with Nori seaweed and olive oil of exceptional quality from Torre de Canena, these luxurious pates present the spirit of Cantabria in a can for all to share.
TASTING: char, umami, brine, silky
PAIRING: bold and juicy red wines (barbera), brown ale, barrel aged spirits
SERVING: spread on toast, use as dip, make a PLT!
CAUGHT IN: North Cantabrian sea
