Understanding Chile: Seafood
Chile's western boundary is the Pacific Ocean. Long coastlines, pristine waters and marine resources of high nutritional content characterize the country. It is a long coastline that allows the development of varied ecosystems and species. The richness and abundance of marine resources make Chile a food production power.
Fish, seafood and Chilean algae are consumed daily in millions of homes around the world. Fishing and aquaculture have turned the country into a reliable and stable supplier of seafood products, with attributes of quality, safety and international guarantee. Similarly, the cold waters of the Pacific provide abundant resources for industrial and artisanal fisheries.
The foundations of this international positioning are a strict regulatory commitment in harmony with the productive sustainability, quotas and temporary closures, tracking systems from the starting point to the destination, and ongoing research that can increase production, diversify resources and create new products, as part of a production system that meets the highest sanitary standards at international level.
Aquaculture has grown exponentially over the last thirty years, with strong production and international positioning. The main products are mackerel, sardines, hake, Pippin, cuttlefish, abalone, sea urchins, spider crab and spider king crab; crabs, shrimps, lobsters and prawns, among others. Chile, along with Norway, is the largest producer of salmon worldwide. Chilean salmon reaches more than 70 countries, with exports exceeding US $3,500 million.
A healthy and nutritious diet is a demand that is growing every day. Chilean producers meet high standards of sustainability and food safety, as a way to deliver to the world the best quality and freshness of Chilean salmon, recognized for its delicious taste, attractive color and smooth texture. Low in calories, salmon contains high levels of Omega 3 (DHA and EPA) and Omega 6 fatty acids, nutrients and proteins, as well as high concentrations of vitamins A, B6-B3, D and K, plus essential minerals such as selenium, zinc, potassium, phosphorus and iodine.
Chilean salmon is known for their export volumes, and year to year other seafood exports increase, breaking through in the most demanding world markets.
The Chilean mussel, for example, is a unique product, 100% natural and of high quality; appreciated by discerning palates and recommended for its flavor, color, texture and size. It allows a wide variety of preparations and can be served hot, cold, as an appetizer, soup or main course. Accompanied by a good wine, it becomes a unique dining experience.
