Conservas, Caviar, Roe

Packed in Spain especially for Regalis, this is a lightly cured and salted roe from Rainbow Trout. 

Trout Roe has a bright, tangy flavor with a fantastically satisfying pop. We love this in countless contexts, but especially sprinkled over nicely crisped baked potatoes or chips

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

Harvested in the Bay of Biscay off the coast of Galicia, each wild sardine is gently steamed, then deboned by hand and submerged in grassy olive oil. This process produces an especially tender texture with zero fishiness. Galicia’s famed estuaries produce some of the finest seafood in the world. Eat them on toast, in salads, or as a standalone snack.

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

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

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

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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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.

These plump canned mussels offer a savory taste of coastal Spain. Smoked over bay wood and packed with extra-virgin olive oil and mussel broth, they’re great as a snack out on the trail or pulled out of your kitchen pantry for a fast pasta or salad at home.

Like all of our mussels, they’re a delicious source of protein, iron and vitamin B-12.* What’s more, mussels improve both water quality and aquatic ecosystems as they grow, and provide a model of restorative ocean farming

*See Nutrition + Ingredients section below for cholesterol and sodium content

4.2 oz (120g) can
Servings per can: 2
Fully cooked & shelf stable until opened
Product of Spain