Abel Álvarez
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Abel Álvarez, a chef at Güeyu Mar in Playa de Vega, emphasizes the demand for angulas while acknowledging the reduced supply compared to previous years. He advocates for the sustainability of fishing practices and compares the current situation to past successful regulations in fisheries management.
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Abel Álvarez is the owner of the restaurant Güeyu Mar, where the virrey fish has been a menu highlight since its opening in 2007.
Que no le den longueirón por navaja o volandeira por zamburiña: cómo distinguir el marisco | Gastronomía: recetas, restaurantes y bebidasEl País·
Spain· 2025-04-21
Spain· 2025-04-21
Abel Álvarez, from the restaurant Güeyu Mar, emphasizes the legal nature of angula fishing and the need for clear regulations.
Las últimas noches de la angula: así vive el sector la incertidumbre de un manjar único | Gastronomía: recetas, restaurantes y bebidasEl País·Spain· 2025-03-01
Spain· 2025-03-01
