Our Products
The salmon we farm in the waters of the Cupquelán Fjord in the Aysén region is processed at our plant in Puerto Montt, Los Lagos region. This allows us to achieve efficient logistics for the timely dispatch of our customer’s orders.
We offer a complete range of salmon, both Atlantic Salmon (Salmo salar) and Pacific Salmon (Oncorhynchus kisutch), both as fresh and frozen products, including whole fish Head On (HON), value-added products such as portions (skin on or skinless, IVP), Fillets (Trim D, E, F, IVP), Bits & Pieces, Scrape Meat and Salmon Bellies, which are part of our product lines that we export worldwide.
In addition, you can enjoy the most delicious shrimp of the Vanamei variety, one of the most widely available worldwide, from our operations in Nicaragua and Honduras, home of the highest-quality and most flavorful shrimp worldwide.
Our Processes
In Cooke Chile, fish are harvested, processed, and marketed according to the highest international food safety standards, ensuring the consumer a safe and quality product.In the life cycle of salmon, there is a stage in freshwater and another in seawater, where we apply the best environmental practices and innovation to achieve healthy and nutritious products.
1. Hatchery
The salmon cycle begins in the hatcheries, where eggs are collected from the broodstock and kept in large freshwater tanks.
2. Freshwater
The freshwater stage or growth in fish farming lasts between 10 to 14 months.
3. Seawater
The seawater or fattening stage lasts from 12 to 18 months.
4. Process
The salmon we grow in the pristine waters of the Aysén region is processed at our plant in the Los Lagos region.
Best-in-class farming methods
Our farming system, the quality of our facilities, and the vast knowledge of our equipment guarantee the highest standard in flavor and texture without sacrificing sanitary and environmental requirements.
The fattening stage of our salmon is carried out in the Cupquelán fjord, which is more than 40 kilometers long and contains hundreds of waterfalls and springs that flow into the icy and fast-flowing Exploradores and Erasmo rivers, achieving oxygen-saturated waters.
This environment has few areas of sediment accumulation, and its depths of more than 200 meters give it very particular hydrological and geographical conditions for cultivating the best salmon.
The constant and abundant fresh water supply maintains a thick surface layer of low salinity and high oxygenation flowing out of the fjord, with a lower turnover rate than a day. This particularity provides unique conditions to preserve the excellence of our product.
In addition, there is less fish handling, less stress, and no use of chemicals during the culture cycle.
We have established our operations far from other companies, which allows us to guarantee homogeneity in production standards at a sanitary and environmental level, together with greater control of all the factors that determine the growth and health of the fish.
Certifications
Both our plants and our products have the most demanding international certifications.
Our processing plant is Kosher certified and rigorously complies with the requirements of the authority’s quality assurance and product safety programs: HACCP and Sernapesca’s Quality Assurance Program (PAC).
We also have the Global GAP, BAP, and BRC (British Retail Consortium) certifications.
GLOBALG.A.P. is an international food safety standard born in Europe. Certified products demonstrate that the producer complies with the standard’s five fundamental requirements: food safety, animal welfare, environment and biodiversity, occupational health and safety, and social responsibility.
Good Aquaculture Practices (GAP) is a food safety standard created by the Global Aquaculture Alliance (GAA) to ensure that products entering the U.S. market meet five fundamental requirements and guarantee that the customer acquires a quality product that is traceable from its origin, comes from a sustainable production, and is environmentally and community-friendly.
BRC Global Standards is the world’s most significant safety and quality standards provider for food manufacturing, packaging, storage, and distribution. Its four technical standards are food Safety, Packaging and Packaging Materials, Storage and Distribution, and Final Products.
