Chilean Seafood: a Guide
Salmon, Shrimp and Local Favorites, too!
Chile, with almost 3,000 miles of coastline, has a dizzying variety of seafood available. Here's the basics:
Corvina (Chilean Sea Bass): not technically in the bass family, its real name is Patagonian toothfish, although sea bass certainly sounds tastier. It is a flavorful, firm white fish that can be prepared in a variety of ways. Because of questionable fishing techniques, sea bass has declined in international popularity recently as people try to protect it, but it seems to be bouncing back from overfishing and if you liked this fish in the USA or Europe, try it in Chile where it is even fresher!
Machas (Razor Clams): Named “razor clam” for their shape, machas are very popular among Chileans. They look and taste a lot like clams familiar to international visitors. They can be eaten by themselves steamed or boiled, but are also commonly found in dishes featuring lots of different seafood, such as a paila marina (see photo).
Centolla (King Crab): Centolla is basically the same king crab fished in Alaska and available in the USA and Europe. It is prized because the tasty meat is easier to get at than it is with smaller crabs.
Camarón/Langostino (shrimp): Chile’s best seafood is generally deepwater species such as corvina. Shrimp, which need brackish water near land, are not as common. Most Chilean restaurants serve Ecuadorian shrimp, which is excellent. If you’re a big fan, try langostinos, which are very large and extra tasty shrimp. "Gambas" is another word for shrimp in Chile.
Locos (Abalone): Chileans are very fond of locos, which are a type of shellfish often served in stews or soups. If you want to try them, try the chupe de locos, which is a thick, creamy chowder.
Congrio (Conger Eel): Congrio is a big, meaty sea eel prized by Chilean chefs. Not for export, if you want congrio, you’ll probably have to go to Chile to get it. It is most commonly served grilled (“a la plancha”) in a chowder (“chupe”) or in soup (“caldo”).
Salmon: Chile is one of the world’s top producers of farmed salmon, and it is one of the country’s leading industries. Chilean salmon is therefore among the finest in the world, and most restaurants will carry it. You can get it served in a variety of ways, but sometimes it’s best to keep things simple: try it grilled with some butter and spices.
Pejerrey (Kingfish): Pejerrey is another Chilean favorite you won’t often find outside of South America. This small, long fish is very tasty and is often served “relleno” or stuffed with bread, herbs and cheese and then broiled.
