Diversity and freshness: the hallmark of Chile
With more than 4,300 kilometers of coastline, Chile is one of the countries with the longest coastline in the world. And when you factor in the network of fjords, channels, and islands in the south, that figure exceeds 80,000 kilometers. This unique geography not only defines the landscape but also the richness and diversity of its marine resources.
Added to this is the Humboldt Current, which flows along the coast from Antarctica, bringing cold waters rich in oxygen and nutrients. The result is one of the most productive marine ecosystems on the planet, accounting for nearly 20% of global fish catches.
In this regard, chef and president of the Chilean Gastronomy Federation (FEGACH), Paricio Riquelme, noted: “It’s a vast coastline. From Arica to the southernmost region, we find a fascinating diversity of products. Each region has its own fish, shellfish, and unique ways of preparing them. As a federation, our mission is to bring all that regional identity directly to the table. If I had to name some of our star products, they would be piure, oysters, clams, machas, and sea urchins.”
Along those lines, the chef commented on the excellent reputation Chilean seafood enjoys in the international culinary scene: “What foreigners appreciate most is the freshness. In Europe, for example, they don’t have such an impressive variety of seafood, nor is it as readily available as it is here. Here in Chile, you can walk to your neighborhood fish market and find fresh seafood caught that very day—that’s a privilege you don’t find everywhere.”
A flavor that transcends borders
The quality of Chilean seafood does not go unnoticed on the international culinary scene. For Riquelme, these foods also serve as ambassadors for the country: “I have chef friends around the world who dream of tasting fresh piure, with lemon, straight from the sea. That experience is hard to replicate.”
Export powerhouse
Thanks to its natural resources, Chile has established itself as a key player in the global fishing industry. It is currently the world’s second-largest exporter of salmon—behind only Norway—and leads the world in mussel exports. In addition, Chile is seeing a growing presence in international markets for seaweed, particularly in Asia.
“I was in Japan recently, and it was amazing to see Chilean salmon at the market in Tokyo. It makes me incredibly proud,” says Riquelme. “However, there are still many products with great potential that the world hasn’t discovered yet. That’s where a huge opportunity lies.”
The Value of Freshness
When asked what makes Chilean seafood unique, the chef has no hesitation: freshness remains the key differentiator. “It’s the driving force behind trends like the new wave of ceviche restaurants, where the product is valued in its purest form. We have top-quality ingredients, and that is undoubtedly an exportable treasure.”
To explore Chilean seafood recipes and more, click here to discover them.
