Top 5 Chilean Seafood

San José is a prominent canned fish brand from Chile, operating under the umbrella of Orizon, one of the leading producers of marine food products. With a tradition spanning over 60 years, San José offers a wide range of canned seafood, with its standout product being Jurel fish - canned Chilean jack mackerel, renowned for its rich nutritional value and distinctive flavor.

San José is also recognized for its strong commitment to sustainability and responsible fishing, maintaining a controlled supply chain and holding international certifications for quality and environmental responsibility. As a brand that combines tradition, innovation, and natural resources, San José is increasingly present in international markets as a trusted choice in the canned fish category.Expand

Uni is a Japanese name for sea urchin gonads, an organ which produces the animal's roe. It is the only edible part of the sea urchin, commonly consumed in various European, South American, and Asian countries. The texture of uni should be firm, creamy, and smooth, while its flavor is rich and briny. Uni is usually found at local markets or restaurants, and it can be easily incorporated into a variety of dishes. However, it should always be consumed fresh, preferably just out of the shell. In most countries, it is eaten raw, usually with a splash of lemon juice. The most prominent uni varieties are cultivated in Japan, California, Maine, and Italy, and although very similar, they are region-specific and differ in size, flavor, color, and texture. In Japan, uni is mostly used as a sushi ingredient, though it is also easily incorporated into other Japanese dishes. In Italy (ricci di mare), they are mainly found in Sicily, Sardinia, and Apulia where they are consumed raw, usually with a splash of lemon juice and homemade bread, but they are also incorporated into pasta dishes. Sea urchin gonads, known as oricios, are also consumed in various Spanish regions, in Greece (achinos), and Chile (erizos). They are eaten raw, but they are also used in sauces, patés, scrambled eggs, or soups.Expand

Centolla fueguina is an exceptionally flavored crustacean of the crab family Lithodes santolla, also known as Southern king crab or Tierra del Fuego crab, native across the southern coasts of Argentina and Chile. The best-known fishing grounds with the highest quality of crab are found in the Beagle Channel in the south of Argentina. The crab’s sweet, delicately flavored meat found in the long legs and the red, spiky shell is widely regarded as one of the best crab meat in the world. A gastronomic delight, centolla fueguina is undisputedly one of the most famous regional delicacies of the Tierra del Fuego province, served in restaurants all over the region. Once removed from the cold water, the crab has to be prepared or frozen immediately as its meat is very delicate and highly susceptible to deterioration. Its natural flavor shows off best when cooked plain, with no added flavors or sauces, but it is nonetheless used in the preparation of a variety of delicious crab dishes, such as crab gratins, casseroles, ceviche dishes, tarts, or crêpes, to name a few.Expand

Lithodes santolla (the scientific classification of the southern king crab) is a species of king crab native to the coast of Chile, Argentina, and Peru. They can typically live in waters up to 150 meters deep, but some fishermen have also found them in depths of up to 600 meters. The fishing process involves cooking the legs and then flash-freezing them to preserve freshness. Thus, preparing the legs for consumption simply means reheating them using a steamer, an oven, or even a microwave, then eaten as is or dipped in a savory sauce. Also worth mentioning is that the southern king crab has one of the highest meat/shell ratios of all crabs, so the sweet and delicate interior is enough to go around!Expand

Often referred to as the living rock, pyura chilensis - or simply piure in Spanish - is a marine invertebrate found in shallow waters off the coasts of Chile and Peru. This peculiar, brainless, rock-like creature feeds on microorganisms and is capable of reproducing asexually, as it becomes a hermaphrodite after reaching adulthood. When cut open - which is not a sight for the squeamish - piure looks like oozing, squishy, blood-red guts. That, however, is its flesh tissue, regarded in Chile as a delicacy that is eaten either raw, cooked, fried, or even dried. Piure has an intense iodine-like, slightly bitter flavor and is typically served tossed with chopped onions and cilantro, drizzled with lemon juice, and accompanied by bread.Expand

Peruvian silverside or Chilean silverside (lat. Odontesthes regia), locally known as pejerrey (although this name denotes various South American fish species), is a species of neotropical silverside native to the Pacific coast of South America, mainly present in the waters of Peru and Chile. It has a streamlined body of small size with shiny, silver-colored sides and tender flesh, making it suitable for various culinary preparations, especially those that highlight the freshness of the fish.Expand