The company, with its headquarters in Quintero, Valparaíso region, has received various awards for its innovation in marine gastronomy.

In October, Stefymar, company that produces gourmet seafood products, stole the film in Space Food & Service, the main food fair of the Chilean food sector, which took place in the Metropolitan Region. This is because it appeared twice, and for the second consecutive year, in the Chile 2024 Food Innovation Catalog, which recognizes the main food innovations of the country. In this document, the fish stock or 100% natural concentrated mussel broth, produced by the company with its headquarters in the Valparaíso region, was highlighted. The product It is ready to serve and is ideal for preparing a seafood broth. 

Also from Stefymar, in the catalog appeared the piure seasoning from the Pyura line. In the document, the value of piure is highlighted as a unique gastronomic treasure extracted from the Chilean Patagonian seas. In the case of the seasoning created by the company, they emphasize its intense umami flavor, 100% natural, ideal for enhancing flavors in rice, broths, fish and shellfish, providing proteins, minerals, iodine and Omega 3. 

As if that were not enough, Stefymar's participation in Espacio Food & Service was also awarded by the Association of Chefs of Chile, Les Toques Blanches, which granted the recognition for its "Contribution to Innovation". From the gastronomic group they emphasize that the raw materials used in Stefymar "come from areas of sustainable management and legal origin certification, being supplied by fishing coves of fishermen". artisanal from north to south with resources that they then process to turn them into products such as mousses, flavor enhancing broths, dehydrated items, among others, with an excellent presentation. 

Entrepreneurship with a feminine touch

For all the prominence Stefymar had in the month of October, we wanted to know a little more about this venture. Starting with the Women's Company Seal, a process plant and a physical shop in Quintero, Valparaiso region. 

The company is led by Claudia Piña, an entrepreneur who has gone through a long journey of learning and failed attempts, before achieving this position as a relevant actor in the innovation of marine food at the national level. “It’s a story of high and low. I started with a fishmonger, but with added value, then divorced, added a lot of debts and left in total uncertainty. However, I reinvented myself and left again with a plant of processes of products of the sea”, says Claudia. 

With this new start, it focused on the production of pasta, which until today are sold at airports. “This is how more than 52 thousand bottles have already been sold, which have gone to different parts of the world, since they are mainly bought by travellers to give them away,” says the entrepreneur.

This is how he has managed to develop different elaborations, such as jaiba chupes, shrimp and mad, machas a la parmesana, tempurized ceviche, octopus carpaccio, among others, until reaching the products that this year were awarded. “We are concerned about the quality of the product and its presentation. We have always been concerned about the design of each label and about obtaining the best quality raw materials,” explains Claudia Piña. 

With regard to Stefymar's suppliers, the entrepreneur indicates that they range from coves such as Tongoy, in the Coquimbo region, to fishermen's associations in the Los Lagos region, from where they obtain choritos, salmon, congrio and southern hake.

Currently, in Stefymar 15 people work and have an offer of more than 30 products in the gourmet line. In addition, they market the traditional frozen line. “Our main goal is to boost the products we produce to the world, so our slogan is the seasonings of the end of the world“ Claudia ends.

For more information about Stefymar, you can visit their website www.stefymar.cl.