Launch of the Digital Sea Recipe Book with preparations from small-scale fishermen and aquaculturists

Guide contains recipes from Arica to Quemchi in Chiloé, and a catalog with producers and contact channels.

A varied selection of preparations with marine products, proposed by sixteen women and men from artisanal fishing and small-scale aquaculture from Arica to Quemchi in Chiloé are part of the digital guide “Recetario del Mar”, launched by INDESPA for free download on its website  www.indespa.cl next to the catalogue “Mercados del Mar”, where it presents the artisan producers and producers of these recipes.

Paddle stuffed with jaiba, seafood cassillo, sweet cake of ulte and hazelnuts, congrio onebollado, risotto of urchin, ostions to the cream, gnocchi of cochayuyo or timbal of crazy, are some of the dishes that combine the gastronomic identity of the artisanal fishing with new proposals suggested by this group of fishermen and artisanal fishers in the preview of Easter, date characterized by an explosive consumption of products of the sea in the country.

The national director of INDESPA, Leonardo Llanos Huerta, invited to know this work and to dare to innovate and try some of these marine preparations that the participating fishermen propose for this Holy Week. “This initiative not only promotes the consumption of seafood products, it also strengthens the visibility of sea cooking that is inherited from sea families. This recipebook also allows to bring to the citizenry the richness of the products that has the coast of Chile and its people,” said Leonardo Llanos.

The recipe book and catalogue, is the result of the program Markets of the Sea of the National Institute for Sustainable Development of Artisanal Fisheries and Small-scale Aquaculture, INDESPA, which convened sixteen representatives of artisanal fishing and small-scale aquaculture in the twelfth version of the Latin American gastronomic festival Ñam Santiago 2025. The kitchen guide is complemented by the first catalogue “Mercados del Mar”, which incorporates the resources and channels of contact to access the products they offer.

The initiative brings together sixteen participants, representatives of the coves of Arica, Taltal, Coquimbo and Tongoy, of the insular commune of Juan Fernández, Pichilemu and Christmas, Lenga, Carahue, Puerto Montt, Maullin and Quemchi in Chiloé, who work as anglers and artisanal fishers, seaweed and seafood gatherers, and oyster growers, choritos and holgas.

To download the guide, click here: Sea recetary.