With almost 4.200 kilometers of Pacific Coastline, Chile today is one of the principal producers in the world of fish and seafood. The purity and richness of her waters and factors such as, temperature, acidity, currents, tides, and rains make possible the enormous variety of these and other Chilean sea products.

The commitment to export to the principal countries of the world, in accordance with the highest levels of quality, has urged the incorporation of advanced technologies. From a phase of solely extracting and primary processing, the industry has passed to a stage of adding quality to the products, which has made possible that, in the present day, an important part of the exportation process is the packaging and of freezing of the products.

The development of fishing activity in Chile began in the 1970, becaming internationally renowned for its production of fishmeal and oil, cultivated Salmon, and other species with high commercial value, such as deep-sea cod, Merluza Australis, golden sea-eel, albacore, sea urchin, oyster, large oyster, and spider crab, among others.

At present, 20 species are cultivated in Chile. The principal species, according to volume, are the harvest of Salmon seaweed, which have maintained the largest and most sustained growth, among the national fishing industry.

	Albacore		Anchovy
	Anchovy		Tuna
	Grouper		Juan Fernandez Cod
	Northern Black Ruff		Blue Warehoo-Jack
	Golden King Ling		Black Ling
	Meagre		Jack Mackerel
	Flounder Sole		Chilean Hake
	Antartic Queen		Tailed Haki
	Spanish Hake		Grouper
	Elephant Fish		Pejerrey
	Reinetta		Bass
	Atlantic Salmon		Salmon Coho
	Pacific Salmon		Common Sardine
	South Pcific Pilchard		Kingmackerel
	Dogfish		Rainbow Trout
	Trout Salmonidea		Turbot