Restaurant representatives learned about salmon farming during Salmon Week

This activity is part of the collaborative actions between the productive sector and the regional gastronomic community, aiming to bring salmon closer to the public and position it as a key player in local development.

In the context of the Salmon WeekSalmonChile and Marine Farm conducted a guided visit with representatives from 14 restaurants in the area to an offshore farming center, with the aim of enabling them to learn first hand how the salmon that later arrives in their kitchens is produced.

During the day, the participants toured the facilities, learned about the open sea farming process and spoke with staff from the center, delving into good practices, sustainability and the care behind this globally recognized protein.

"We want more and more people to know how we work, from the heart of southern Chile. For us it is fundamental that those who serve salmon in their restaurants can transmit, with knowledge and pride, the value behind each portion," said Francisco Renner, Director of Communications of SalmonChile.

This activity is part of the collaborative actions between the industry and the regional gastronomic community, aiming to bring salmon to the public and position it as a key player in local development. Salmon farming not only contributes to the country's economy and decentralization, but is also key to gastronomic development, generating identity and added value from southern Chile.

Paola de la Parra, Sustainability Manager at Marine Farm, valued the occasion, indicating that "it was a true honor to receive them at the Ilque Center of Marine Farm, we deeply appreciate having been able to visit our facilities, share with the teams and give them the opportunity to get to know up close the work we carry out every day in responsible and sustainable salmon farming, with dedication and transparency. We hope that" This experience strengthens the link between those who produce and those who turn it into an art on their plates.

“The truth is pretty impressive to think about the whole process from breeding, from being little kids, until they get to the restaurant and then we have to cook. It is a tremendous process that no one wonders, no one questions it,” said Diego Inocetti of the restaurant Di’ Nocetti.