Description

Hand-trimmed sardine loins grilled over hardwood embers and packed in Castillo de Canena Arbequina olive oil, one of Spain’s most esteemed estates. A 2026 SOFI Award finalist (often called the Oscars of specialty food).

Craft & Origin

Asador (grill master) Abel Álvarez cooks every piece of seafood over glowing hardwood embers, capturing peak brasa (live-fire) flavor at the moment of canning. At his seaside restaurant, he serves dishes pulled straight from the grill alongside tins prepared the same way, and his favorite game is “fresh or canned” because guests rarely guess correctly. For these sardine loins, each fish is trimmed to its center cut, grilled just until the loin begins to caramelize, then sealed in elite Castillo de Canena Arbequina oil to preserve clarity and texture.

Flavor & Texture

Tender loins with gentle smoke, natural sweetness, and unmistakable live-fire depth.

How to Use

Serve warmed over grilled bread or rice. Pair with roasted peppers or simple greens. Use the oil in vinaigrettes, warm potato salads, or pan sauces. Enjoy with Albariño, Txakoli, or crisp cider.

Why We Love It

Side by side with even premium grocery tins, the difference is immediate. If you try only one Güeyu Mar product, this should be it.

Technical Details

• Species: Sardina pilchardus
• Cut: Hand-trimmed loins
• Cooking Method: Chargrilled over hardwood embers
• Packed In: Castillo de Canena Arbequina olive oil
• Origin: Asturias, Northern Spain
• Texture: Tender, clean, lightly smoky
• Use: Bread, rice, salads, tapas, conservas boards