10 products
The Cocktails and Conservas Companion
Whether as a hostess/host gift or merely as a self reward for whatever deserves rewarding at the time, these baskets are perfect for chilling on lazy days.
Indeed, cheers! This Companion offers everything you need to make any hour a happy one: Luxardo Cherries. bitters, olives and olive brine plus artisan sardines and smoked oysters.
Selection by Martin Johnson, Cheesemonger | 67Gourmet
Fangst - Faroe Island Salmon No. 1 Flash Grilled, in rapeseed oil (110g)
Faroe Island Salmon is renowned for its rich intense flavor and creamy, supple texture. This presentation is flash grilled.
Güeyu Mar Conservas Braseadas by Chef Abel Álvarez - Calamar de Otro Planetra - grilled squid in ink sauce (Asturias ESP, 6 oz.)
Hand grilled over specially selected Spanish hardwoods, which impart a complex, smoky flavor, these squid are then packed in their own ink by Master Chef Abel Alvarez at his restaurant Gueyu Mar on the north coast of Spain. Bon Appetit magazine called them "intoxicating."
-Martin Johnson, Cheesemonger | 67 Gourmet
About Gueyu Mar:
Abel Alvarez is not a chef. He is an artist, an innovator, and above all an asador (grill master). His restaurant of the same name sits on Playa de Vega where the stars of each dish are caught and transformed. Simplicity is king at Güeyu Mar, where the ingredients are minimal, local, and intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed. Some go to lunch service at the restaurant, while others are preserved in a can for you to savor whenever the moment strikes.
IASA - Filetto di Branzino grigliato, grilled Sea Bass in Olive Oil (Italy, 5.11 oz net wt.)
IASA Filetto di Branzino Grigliato — Grilled Sea Bass in Olive Oil, Campania, Italy (5.11 oz)
IASA is one of Campania’s most celebrated artisan producers, best known for their exceptional Italian anchovy products — and their Filetto di Branzino Grigliato brings that same philosophy of quality and tradition to Mediterranean sea bass. Branzino — long prized across Europe and a cornerstone of the Mediterranean diet — is celebrated for its pristine white fillets and delicate, slightly sweet flavor. IASA sources sustainably farmed branzino from the waters off the coast of Campania, cleans and gently grills each fillet by hand, then packs them in tins with mild olive oil — a recipe that is a direct homage to the tradition of fishermen grilling fresh-caught branzino and drenching the fillets in olive oil straight from the fire. The result won the 2018 Specialty Food Association sofi™ Award for Best New Product — one of the food industry’s most prestigious honors.
The fillets are tender and delicate with a subtle smokiness from the grilling, a clean, slightly sweet sea bass flavor, and a richness from the olive oil that ties everything together. Serve straight from the tin over crostini, flaked into pasta, alongside a simple green salad, or as the centerpiece of an antipasto spread. It is the kind of pantry staple that elevates every occasion.
2018 Specialty Food Association sofi™ Award — Best New Product & Silver Award Winner
- Producer: IASA, Campania, Italy
- Fish: Sustainably farmed Mediterranean sea bass (Branzino)
- Preparation: Hand-cleaned, gently grilled, hand-packed in olive oil
- Net Weight: 5.11 oz (145g)
- Best Served: Over crostini, flaked into pasta, antipasto boards, or alongside a crisp white wine
- Vendor: 67Gourmet
Wildfish Cannery - Smoked Herring
Eat it straight, on potatoes, or channel your inner Hemingway with a lager in hand - breakfast just got interesting.
Our Smoked herring delivers a robust, savory flavor with a rich dose of umami and smoke.
While early American food culture once celebrated the herring, with dishes like the Skully Jo Fish Bake originating from seafood ports such as Gloucester, we recommend any throwback recipes drawing flavor inspiration from other herring-worshipping countries.
In the UK, smoked herring (or kippers) are often enjoyed for breakfast. As is the custom in northern Europe, smoked herring is delicious when paired with potatoes or with a nice lager or pale ale at the start of the day, à la Ernest Hemingway.
Güeyu Mar - Chargrilled Mussels 6.3 oz.
Plump Mediterranean mussels chargrilled over hardwood coals and preserved in bright escabeche, offering balanced smoke, brine, and acidity.
Plump and tender with smoky sweetness, briny depth, firm structure, and bright acidity.
These 14–16 count mussels showcase one of Güeyu Mar’s most expressive uses of brasa. Each mussel is grilled over glowing hardwood embers until the exterior caramelizes and the flesh absorbs gentle sweetness and smoke.
They are then preserved in Abel Álvarez’s house escabeche made with Arbequina olive oil, vinegar, and aromatics. The bright acidity frames the fire-kissed flavor, creating a conserva that is sea-driven, smoky, and lifted.
The larger 14–16 size gives a fuller, meatier bite that stands up beautifully to both the grill and the marinade.
Serve with crusty bread, warm potatoes, or white beans, or spoon over simple rice or farro. Use the escabeche as a ready-made dressing for vegetables or grains.
Technical Details
- Species: Mytilus galloprovincialis
- Size: 14–16 count
- Cooking Method: Chargrilled over hardwood coals
- Packed In: Arbequina olive oil and escabeche
- Origin: Asturias, Spain
- Texture: Plump, smoky-sweet, lightly acidic
- Use: Bread, potatoes, beans, rice
Güeyu Mar - Grilled Razor Clam Paté 2.8 oz
Fresh caught and chargrilled over holm oak coals, combined with Nori seaweed and olive oil of exceptional quality from Torre de Canena
A phenomenal addition to Jowl Bacon B.L.T. or serve as an appetizer with Potter's Caramelized Onion Crackers
2.8 oz tin
Ingredients: razor clam, extra virgin olive oi, water, nori seaweed, cyclodextrin and salt
Contains: Shellfish
Güeyu Mar - Chargrilled Sardine Paté 2.8 oz.
Succulent and savory pate made from sardines fished from Asturias or Rías Baixas, depending on the season, and roasted over oak wood before being crushed with nori seaweed and lovely Arbequina extra virgin olive oil from Castillo de Canena
Pair with locally made Capriole Fresh Goat Cheese and Fennel & Onion Nordic Crisps.
2.4 oz tin. Refrigerate after opening
Ingredients: sardines, extra-virgin olive oil, water, nori seaweed, cyclodextrin, salt.
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Patagonia Provisions - Roasted Garlic White Anchovies in Olive Oil (Spain, 4.2oz)
Unlike the salty, fishy anchovy filets of pizza fame, our Spanish White Anchovies are prized for their mild flavor and delicate texture, and are hand-packed in extra-virgin olive oil.Anchovies are small, schooling fish, allowing us to enjoy seafood with the health and environmental benefits of eating lower on the food chain.
Fangst - Hellefisk Greenland Halibut with Arctic Thyme (Denmark, 110g)
Fangst is redefining Scandinavian conservas, and their Hellefisk Greenland Halibut with Arctic Thyme is a masterclass in Nordic simplicity. Sourced from the cold, pristine waters of Greenland, this sustainably caught halibut is delicately preserved in cold-pressed rapeseed oil and finished with wild Arctic thyme — lending a subtle herbal fragrance that perfectly complements the fish’s clean, mild richness. Serve on rye crispbread with crème fraîche, fold into a warm potato salad, or enjoy straight from the tin as a refined snack.
