Fish
Chilean Jack Mackerel
Versatile, full-flavored pelagic fish with firm, dark flesh. Ideal for canning, smoking, and whole-round export.
Scientific Name:
Trachurus murphyi
Atlantic Salmon
Premium farmed salmon with consistent fat content and mild, rich flavor. Available fresh and frozen in fillets or whole.
Scientific Name:
Salmo salar
Coho Salmon
Leaner than Atlantic salmon with bright orange flesh and clean flavor. Suited for retail portions, smoking, and sushi.
Scientific Name:
Oncorhynchus kisutch
Southern Ray's Bream
White, delicate flesh with a buttery finish. High market demand in Europe and Asia for fillets and whole-gutted supply.
Scientific Name:
Brama australis
Red Cusk-eel
Firm, white flesh with mild flavor and low fat content. Widely used in foodservice and retail, skin-on or skinless.
Scientific Name:
Golden kingklip:
Black Cusk-eel
Dense, boneless flesh with subtle sweetness. High yield per unit, popular in South American and European markets.
Scientific Name:
Black conger eel
Chilean Hake
Lean, white-fleshed groundfish with mild taste. One of Chile's most exported species — frozen blocks, IQF fillets, and surimi.
Scientific Name:
Merluccius gayi gayi
Southern Blue Whiting
Small, lean white fish suited for high-volume processing. Key raw material for surimi, minced products, and fishmeal.
Scientific Name:
Micromesistius australis
Pacific Ruff
Mild-flavored, medium-fat fish with firm white flesh. Competitive fresh and frozen supply during peak summer months.
Scientific Name:
Seriolella violacea
Chilean Silverside
Small, delicate fish with light, clean flavor. Commonly supplied whole-frozen for retail and food processing.
Scientific Name:
Odontesthes regia
Snoek
Bold, oily flavor with firm texture — well-suited for smoking and value-added products targeting export markets.
Scientific Name:
Thyrsites atun
Speckled Smooth-hound
Mild, boneless shark meat with firm texture. Processed as skinned trunks or portions for both retail and foodservice.
Scientific Name:
Mustelus mento
Albacore Tuna
White-meat tuna with mild flavor and low mercury. Premium grade for canning, sashimi blocks, and frozen loins.
Scientific Name:
Thunnus alalunga
Yellowfin Tuna
Lean, meaty flesh with clean taste. Supplied as sashimi-grade loins or whole for high-end foodservice and export.
Scientific Name:
Thunnus albacares
Patagonian Toothfish
Rich, buttery flavor and high fat content. Commands premium global pricing — supplied as MSC-certified portions and fillets.
Scientific Name:
Dissostichus eleginoides
Chilean Drum / Corvina
Firm, white flesh with sweet, mild flavor. Popular for live or fresh-chilled supply to high-value restaurants and retailers.
Scientific Name:
Cilus gilberti
Bigeye Flounder
Flat, boneless fish with delicate, fine-grained flesh. High-value product for skin-on fillets and live supply.
Scientific Name:
Hippoglossina macrops
Flathead Grey Mullet
Moderate fat content with earthy, distinctive flavor. Valued in Asian markets for roe and whole-fish supply.
Scientific Name:
Mugil cephalus
Rainbow Trout
Sustainably farmed, pink-fleshed trout with mild flavor. Versatile for smoked, fresh-chilled, and portioned frozen supply.
Scientific Name:
Oncorhynchus mykiss
Striped Skate
Firm, white wing flesh with a slightly sweet taste. Supplied as trimmed wings for European and Asian food markets.
Scientific Name:
Zeraja chilensis
Turbot
Delicate, fine-textured white flesh with superior taste. Top-tier flatfish for premium restaurants and retail counters.
Scientific Name:
Scophthalmus maximus
Mollusks
Chilean Mussel
Full-flavored, tender bivalve from certified Chilean aquaculture. Available fresh, frozen half-shell, and meat-out.
Scientific Name:
Mytilus chilensis
Northern Scallop
Sweet, firm adductor muscle with superior texture. Supplied fresh or IQF as whole or half-shell for premium markets.
Scientific Name:
Argopecten purpuratus
Chilean Flat Oyster
Native species with complex, briny flavor and firm texture. Sought after by specialty restaurants and live shellfish importers.
Scientific Name:
Ostrea chilensis
Pacific Oyster
Mild, creamy farmed oyster with consistent size and clean finish. Available live, fresh, or frozen half-shell.
Scientific Name:
Crassostrea gigas
Chilean Abalone
Prized gastropod with firm texture and intense umami flavor. Strictly quota-controlled — premium pricing and limited availability.
Scientific Name:
Concholepas concholepas
Razor Clam
Tender, sweet clam meat harvested from wild stocks. High demand in Japan and Southeast Asia for live and frozen supply.
Scientific Name:
Ensis macha
Ribbed Mussel
Larger and meatier than the Chilean mussel with a robust flavor. Available fresh, frozen, or smoked for processing.
Scientific Name:
Aulacomya ater
Giant Mussel
Oversized mussel with firm, full flesh and strong taste. A specialty product for high-impact presentation and foodservice.
Scientific Name:
Choromytilus chorus
Surf Clam
Iconic Chilean clam with sweet, tender flesh. Supplied frozen in the shell or as cleaned meat for premium export.
Scientific Name:
Mesodesma donacium
Ribbed Southern Red Octopus
Tender, sweet-flavored octopus from Chiloé — consistently sized and well-suited for foodservice and restaurant supply.
Scientific Name:
Enteroctopus megalocyathus
Common Octopus
Firm texture and mild flavor with broad culinary application. Supplied cleaned and frozen for export to Europe and Asia.
Scientific Name:
Octopus mimus
Red Abalone
Premium farmed abalone with buttery flavor and firm texture. Supplied live or frozen for luxury foodservice and retail.
Scientific Name:
Haliotis rufescens / H. discus hannai
Giant Chorus Shell
Robust sea snail with firm, flavorful meat. Traded in specialty markets — supplied whole or as cleaned meat.
Scientific Name:
Chorus giganteus, Thais chocolata
Crustaceans
Southern King Crab
Chile's most prized crab — sweet, succulent leg meat in high global demand. Supplied live, whole-cooked, or as sectioned clusters.
Scientific Name:
Lithodes santolla
Chilean Snow Crab
Delicate, mildly sweet crab meat suited for clusters and meat-out supply. Strictly regulated for sustainable harvesting.
Scientific Name:
Paralomis granulosa
Nylon Shrimp
Small, sweet deepwater shrimp with firm texture. Supplied peeled and IQF — popular in retail and food manufacturing.
Scientific Name:
Heterocarpus reedi
Yellow Squat Lobster
Sweet, delicate tail meat comparable to lobster. A high-value product for restaurants and value-added processing.
Scientific Name:
Cervimunida johni
Red Squat Lobster
Firm, flavorful tail meat with premium market positioning. Supplied IQF tails and in ready-to-cook formats.
Scientific Name:
Pleuroncodes monodon
Chilean Rock Crab
Versatile crab with sweet, firm meat. Supplied whole, sectioned, or as pasteurized meat for foodservice.
Scientific Name:
Cancer edwardsii / setosus
Juan Fernández Lobster
Warm-water spiny lobster from a protected archipelago. Small-volume, certified product at premium pricing.
Scientific Name:
Jasus frontalis
Seaweed
Sea Urchin
Creamy, briny uni with intense oceanic flavor. Highly prized in Japanese and European markets — supplied fresh or frozen.
Scientific Name:
Loxechinus albus
Red Luga
High-carrageenan red algae — primary raw material for gelling agents in food, cosmetics, and industrial applications.
Scientific Name:
Gigartina skottsbergii
Black Luga
Carrageenan-rich red seaweed harvested from southern Chile. Exported dry or wet for hydrocolloid processing.
Scientific Name:
Sarcothalia crispata
Sea Chicory
Dense red alga used as raw material for carrageenan extraction. Available in dry compressed bales for industrial buyers.
Scientific Name:
Chondracanthus chamissoi
Irish Moss
Carrageenan-yielding alga with food-grade and pharmaceutical applications. Traded dried and milled.
Scientific Name:
Chondrus canaliculatus
Anfeltia
Agar-producing red alga from southern Chilean waters. Exported as raw biomass for biotechnology and food-grade agar.
Scientific Name:
Ahnfeltia plicata
Nori / Laver
Wild-harvested Porphyra from Chilean coasts. Used in food processing — supplied dried or as wet biomass.
Scientific Name:
Porphyra columbina
Black Kelp
Brown kelp high in alginates. Harvested in northern Chile and exported as dry or wet biomass for industrial extraction.
Scientific Name:
Lessonia berteroana
Stalked Kelp
High-biomass brown algae with strong alginate yields. Strictly managed extraction — contracted volumes only.
Scientific Name:
Lessonia trabeculata
Giant Kelp
Chile's most abundant kelp — rich in alginates, vitamins, and bioactive compounds. Supplied fresh, dried, or milled.
Scientific Name:
Macrocystis pyrifera
Bull Kelp
Thick, nutrient-dense brown alga with growing demand in health food and food-ingredient markets.
Scientific Name:
Durvillaea antarctica
Carola
Specialty red alga from southern Chile. Artisanally harvested and supplied in small volumes for niche food markets.
Scientific Name:
Callophyllis variegata
Sea Lettuce
Fast-growing green alga with high protein content. Emerging ingredient for food tech, aquafeed, and nutraceutical use.
Scientific Name:
Ulva spp