How is Chilean salmon produced?

In order for Chilean salmon to reach the tables of families around the world, it must undergo a long production process. In this article, we will tell you the details behind how SalmonChile companies carry out each stage.

To produce a world-class product, Chilean salmon must first undergo an extensive production process. This process begins at the very start of the fish’s life and continues until it is finally sold in various global markets. 

In general terms, salmon farming seeks to replicate the natural cycle of salmon, albeit in a protected and controlled environment. On average, this cycle lasts between 16 and 28 months, depending on the species. We invite you to learn about the main stages involved in the salmon farming industry:

Selection of breeding stock

This is done based on the health condition of the fish, along with its size, genetics, and overall quality.

Incubation of eggs

Once the breeders are selected, the eggs are extracted, fertilized, and transferred to incubators. There, the water temperature conditions are controlled to ensure optimal development.

Fry management

Fry are fish that have just hatched from eggs. At this stage, they are fed a special diet and kept in ponds with controlled conditions.

During this phase, the fish are very sensitive and require very specific care to prevent disease. The aim is to ensure that they develop in the best possible way.

Smoltification

The fry undergo physiological and behavioral changes that allow them to adapt to seawater, becoming smolts. They are now ready to begin their journey to the ocean. 

Up to this stage of the process, which lasts between eight and ten months, they are raised in freshwater fish farms. Land-based fish farms are mainly concentrated in the regions of La Araucanía and Los Lagos. From there, the smolts are transferred to farming centers located in the regions of Los Lagos, Aysén, and Magallanes.

Fattening

At this stage, which lasts between eight and 18 months, the fish are kept in cages at sea, where they are fed a diet designed to ensure rapid and healthy growth.

Water conditions are constantly monitored along with the health of the fish to prevent disease. In this phase, the facilities are located in aquaculture concessions granted by the Chilean government. 

These are enclosed spaces where the farming cages are installed. The fish are processed in plants located between the Biobío and Magallanes regions.

Harvesting

Once the salmon reach their target weight, which is between three and five kilograms, they are transported in boats called wellboats. These vessels are equipped to transport live fish in water tanks on board. They are responsible for taking the fish to locations near the processing plants.

Processing

The salmon processing takes place at the plants, generating products that meet international quality standards, ensuring traceability and safety.

Marketing

The various products are shipped to more than 100 markets by sea, air, or land until they reach the end consumer.

Area and Concessions for Salmon Farming

Concessions began to be granted in the 1980s and must be requested from the Undersecretary of the Armed Forces. Since 2011, no new concessions have been granted for the development of new salmon farms.

Currently, there are 537 concessions in the Los Lagos region, 719 in the Aysén region, and 134 in Magallanes. Annually, 450 of these spaces are used.

Salmon farming companies in Chile occupy an area of less than 5,000 hectares if we add up all the concessions that operate per year. In comparison, this space is equivalent to 0.6% of the large island of Chiloé, which has 840,000 hectares.

Salmon undergoes a detailed process that ensures high quality standards. To this end, it is farmed in the most appropriate areas, always respecting the environment and the well-being of local communities.