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Proveedores Camanchaca farms high-quality Atlantic and Coho salmon in the pristine waters of southern Chile, exporting and distributing to more than 35 countries around the world under the Pier 33 and Camanchaca Gourmet brand names.
Camanchaca farms high-quality Atlantic and Coho salmon in the pristine waters of southern Chile, exporting and distributing to more than 35 countries around the world under the Pier 33 and Camanchaca Gourmet brand names.
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The American Heart Association recommends consuming fatty fish such as salmon at least twice a week.
2015-2020 Dietary Guidelines for Americans
Patrick RP. FASEB J. 2019.33(2):1554-1564
US Department of Agriculture – Food Data Central – Raw Farmed Atlantic Salmon
U.S. Food and Drug Administration. Code of Federal Regulations Title 21. 21CFR101.9.
US Food and Drug Administration. -Daily Value on the New Nutrition and Supplement Facts Labels.
In a period of seven months, the eggs are received at the Río de la Plata fish farm, Purranque commune, Los Lagos Region, until a 40-gram fish, “alevín”, is achieved. Then it moves to the smoltification fish farm in Lake Llanquihue, Frutillar commune. Thanks to the genetics of Coho salmon, it adapts easily to local geographic conditions, promoting its growth and resistance to diseases such as caligus.
In the Playa Maqui fish farm, located on Lake Llanquihue, the smoltification process is carried out. In six months, the fish will reach an average weight of 250 grams and will be ready to enter the sea.
It begins with the sowing of the smolts in the sea, where the fish will remain between eight to nine months, until they reach an average weight of 3.5 kilos. Fattening takes place mainly in estuarine waters, especially suitable for the development of this species. This activity is carried out under the highest standards: BAP (Best Aquaculture Practices) and ASC (Aquaculure, Stewardship Council).
Fish are harvested in wellboats, boats that ensure their transport in optimal conditions of quality and safety, to be transferred to the Camanchaca processing plants. The primary activity is carried out at the San José Plant, Calbuco. This process basically consists of the killing and gutting of the fish.
The modern processing plant located in Tomé, Biobío Region, has a processing capacity of up to 7,000 tons of raw material per month, thanks to its state-of-the-art technology. The great productive flexibility allows different products and formats: whole fish, fresh and frozen fillets, portions, and products with higher added value, such as harasu and salmon pulp. Production certified under the BAP (Best Aquaculture Practices).
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