EDITORIAL ARCHIVE
Return to home ↗Gastronomy
22 news
Chile brings its fishery and aquaculture offer to Mexico with the "Austral Gastronomic Meeting"
More than 25 thousand people attend Salmon Week, which closes with the world’s largest cancato
Promote Puerto Montt as the gastronomic capital of salmon in the Madrid tourism fair
Fishermen and artisanal aquaculturists will arrive at Festival Ñam 2026 with products ready for consumption
Culinary talent and regional tradition shine in a competition at a salmon gastronomic festival
Scholarship program will boost gastronomy and culinary talent around salmon in Aysén
Can a responsible fishing restaurant contribute to food sovereignty? The case of Tres Peces in Chile
Guild celebrates collaboration agreement with INTA and Achiga to enhance the value of Chilean salmon
INACAP Coyhaique and AquaChile celebrated Chilean culture together with the women's union "Del Mar"
Program La Adventure of the Salmon II drives new tourism and gastronomic opportunities in Aysén
Salmon Week returns to promote the consumption of the star product of Chilean aquaculture
Chilean Cooking Day: tradition and flavor with salmon recipes
Launch of the Digital Sea Recipe Book with preparations from small-scale fishermen and aquaculturists
Seafood from the Los Lagos region dazzled at the Latin American gastronomic festival
Project that seeks to develop products based on seaweed participates in the International Gastronomy Festival of Bahía Inglesa
Opinion: Abrazo Campo y Mar
Exposabores de Pucón celebrated southern gastronomy with salmon as the protagonist
Fishermen from La Araucanía train in marine gastronomy
In Chile: They highlight the use of salmon in barbecues
Fishermen propose their best recipes to celebrate Patriotic Holidays with a sea flavor
Octopus, clams and salmon were part of "Aromas & Flavours" of Chile in Ecuador
