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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.
Variety
Product sheets Filete de salmón atlántico con piel, TRIM A Filete de salmón atlántico con piel, TRIM C Filete de salmón atlántico con piel, TRIM DProduct sheets Filete de salmón atlántico sin piel, fresco D-ESP-38 Filete de salmón atlántico sin piel, fresco D-ESP-51 Filete de salmón atlántico sin piel, fresco D-ESP-51(1)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.
Breeding and farming Atlantic salmon (salar) breeders to produce ova.
The genetic improvement program includes genome selection to favor product quality by increasing growth and resistance to disease.
The geographic location of the fishery, far from the production zones, allows for isolation and optimal sanitary conditions. Ova production certified under GLOBAL G.A.P. standards enables control at every stage of the production chain.
Smolts are produced in a modern recirculating hatchery, where the main production variables (e.g. temperature, oxygen and light) are controlled automatically. Located in the Petrohué River, Los Lagos Region, the facility has an annual capacity of 11 million smolts, which develop in a closed, protected environment.
Environmentally sustainable production that uses recirculation to minimize water use.
Grow out begins by stocking smolts in ocean pins, where fish will remain for 14 to 17 months until they reach an average weight of 5 kilograms.
This process in conducted under the highest standards: BAP (Best Aquaculture Practices) and ASC (Aquaculture Stewardship Council)
Fish are harvested in wellboats, which ensure they are transported under optimal quality and safety conditions, then taken to the Camanchaca processing plant.
For harvests from the Los Lagos Region, primary processing takes place at the San José Plant in Calbuco; for harvests from the Áysen Region, it takes place at the Surproceso Plant in Quellón. Primary processing basically consists of slaughtering and gutting the fish.
The modern secondary processing plant is located in Tomé, Bio Region. Equipped with cutting-edge technology, it has a monthly processing capacity of up to 7,000 tons of raw material.
The plant’s flexibility enables it to produce different formats and products: whole fish, fresh and frozen fillets, portions and value-added products, like Harasu and salmon blocks.
Production is certified by BAP (Best Aquaculture Practices).
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