Conservas, Caviar, Roe

Canned ecstasy, these meaty filets of trout are perfect in any setting.

Positively scrumptious, these smoked oysters will brighten any setting whether consumed as a snack, or in lentils, pasta or even over mixed salad greens with marinated tomatoes.

Martin Johnson, Cheesemonger

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

This flash grilled salmon is straight from the Faroe Islands between Iceland and Norway (though recognized as part of Denmark). Those Scandinavians know a thing or two about salmon; this is great over salad greens, in pasta or just as a snack. - Martin Johnson, 67Gourmet

Faroe Islands Salmon is renowned for its rich, intense flavor and creamy, supple texture.  This presentation is with sea buckthorn and lemon verbena.

Faroe Island Salmon is renowned for its rich intense flavor and creamy, supple texture.  This presentation is flash grilled.

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.

Chargrilled by Master Chef Abel Alvarez, whose restaurant Gueyu Mar is on the north coast of Spain, this incredibly delectable Albacore tuna is packed in extra virgin olive oil and close to perfection. It takes tinned fish to the next level. Bon Appetit magazine called his creations "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.

Branzino (also known as Mediterranean sea bass)—long prized by people through Europe and a central part of the Mediterranean diet—is known for its pristine white fillets and delicate, slightly sweet flavor.

To make this delicacy, the folks at IASA—producer of some of our favorite Italian anchovy products—start with sustainably farmed branzino fished from waters off the coast of Campania. The fish is cleaned, gently grilled and hand-packed in tins with mild olive oil, which allows the subtle smokiness and nuanced flavor of the fish to come through. IASA’s recipe is homage to the tradition of fisherman grilling fresh-caught branzino and drenching the fillets with olive oil.

Awards

• 2018 Specialty Food Association sofi™ Award: Best New Product, and Silver Award winner

This Smoked Coho salmon delivers big, traditional flavor with a salty brine and alder smoke notes. The Coho are troll caught out of Craig, Alaska and seasoned with salt, pure cane sugar, garlic, black pepper, and all-natural wood smoke. The flesh is dense, meaty and flakes easily— it’s a pantry staple, and a wonderful addition to any grain bowl or sandwich, where it adds a rich dose of umami and smoke. It can also be used to elevate the flavor and richness of (and add protein to) your favorite comfort foods.

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

Olasagasti, located in the Basque region of Spain, has been in business since 1929 and produce their products using traditional Spanish methods. Unlike the vinegar-marinated white “boquerón” style of anchovies, these anchovies are fried in olive oil “a la Donostiarra” with garlic and cayenne pepper.

One unique aspect of these anchovies is that the tins are not packed tightly to the brim with fish. This is a trademark of Olasagasti, who feel that using a larger tin gives the anchovies space to move and become covered in the marinade of olive oil, garlic, cayenne, wine vinegar and salt. The leftover oil is a flavorful bonus you can use for sautéing vegetables or shellfish.