Since the start of the first salmon farms in the early 1980’s Chile has become the world’s second largest producer, with the most modern hatcheries, farming centers and processing plants. Other species, foreign to our land, adapted perfectly to the ideal conditions of the South of Chile.

The consumption of salmon, which has become inexpensive and offers great variety of cooking possibilities, is considered by nutritionists to be an excellent source of proteins, minerals, and vitamins; rich in Omega 3 and low in fats, cholesterol and sodium, and valued as a healthy gourmet dish.