AysenCoho is immune to sea lice and ISA virus, due to the strength and tightness of its scales, so chemical treatments are not required. AysenCoho is a robust fish grown in its natural habitat (Pacific Ocean), permitting us to have a farming process that most of the time doesn’t require antibiotic treatments.
AysenCoho is an excellent source of omega 3. One serving of 5 oz of AysenCoho provides 2.29 grams of omega-3 fatty acids and 1.4 grams of EPA and DHA omega-3 fatty acids. Supportive research shows that EPA-DHA may contribute to the maintenance of normal vision and brain-function and may prevent coronary heart disease. American Heart Association recommends eating at least 8 ounces of non-fried fish each week, which may be divided over two 3.5- to 4-ounce servings to get essential omega-3 fatty acids.
AysénCoho is similar to wild sockeye with an intense and unique red color. This is due to the absorption of color that Coho naturally has, which is higher than Atlantic salmon and other salmon species. AysénCoho has a milder flavor and is less fishy compared to other salmon species.
AysenCoho is processed within eight hours of harvest providing for the highest standard in biosecurity, from our farms to the final consumer. Fresh salmon from overseas sometimes is reprocessed more than 48 hours after leaving the plant, and arrives more than 72 hours after leaving the plant to the supermarket, increasing exposure to biological risks and deteriorating its quality.
AysenCoho is grown in half the time compared with Atlantic salmon, resulting in much less environmental impact. Moreover, it is transported always by boat, with a carbon footprint 83% lower than the one of fresh salmon transported by plane. airfreight represents half of the CO2 emissions that one Mton of salmon need to use for its production and distribution, in the case of fresh salmon transported from Chile to USA. AysenCoho has a feed conversion rate of 1.08, this means that, for producing 1kg of Coho, 1.08 kg of feed are needed. This is why it is the most efficient protein in the world.
Our commitment with the environment and our communities, together with the highest-standard farming protocols, are validated troughout different certifications: Aquaculture Stewardship Council (ASC) Best Aquaculture Practices (BAP) Ewos Best Site Award (Cargill): Feeding companies have awarded Salmones Aysén during the last nine years for its outstanding performance..
Sashimi Quality is the ability to eat it raw. It comes from “sashimi grade” Japanese concept which is based on how safe is the harvest and process of the fish. Our Coho is fillet in an isolated room, that maintain a certain temperature and it is frozen within 8 hours from harvest, ensuring the safeness of the process.