1. Fertilization

Spawning occurs in autumn.  The eggs are harvested from the females and sperm from males whose mixed results in fertilized eggs.  The process is performed at about 46 degrees Fahrenheit.

Incubation

Incubation of the eggs takes place in freshwater, where they complete their development until hatching.  The speed with which the eggs develop depends primarily on the water temperature during incubation.  This stage is very delicate and requires clear and well oxygenated waters.  The maximum temperatures are of 54 Fahrenheit and under darkness and semi darkness conditions.  During this period, manipulation of the eggs should be a minimal, cutting down only to the careful removal of dead eggs, which are easily distinguished by their opaque white color.  After four weeks of incubation the eggs reach the state known as “eyed eggs” being strong enough to withstand transportation.

Hatching

Hatching then arrives, when the small fry can break the egg and begin to swim together in their yolk sack.  This first stage takes place in incubators and ends about a month later, when there is complete absorption of the sack

Nursery

When this stage is met , the fry swim freely and start feeding, either in the same incubator, raft or first feeding meshes.  It is at this stage when fish grow faster because their nutritional requirements are higher.

2.  At Sea

For the cultivation of salmon at sea, floating cage rafts have been developed. These structures are able to withstand high winds, waves and currents in the X,XI and XII Regions of Chile.  Main areas of the country were aquaculture has been inserted.

Smoltification 

In general terms, the diet for fry is composed of 50-58% protein, 5-8% fat, 12-15% carbohydrate and is supplemented with vitamins and minerals.

When fish are large enough to tolerate sea water, the term “smolt” is used.  This occurs usually in the spring of the following year of the first feeding.  During the process called “smoltification” salmon lose their “parr marks”, the stomach becomes silver and the back turns green or brown.

Fattening

This is where fish begin special fattening diets.  They are supplied and controlled largely by automated systems that enable better utilization of feed and a special care for the environment.  After almost a year of being deposited in the cages, the fish reach an average of 1 pound, the right weight for harvesting.

Harvesting

The harvest begins with the lifting of the mesh and separating fish by size to gather what will be extracted.  This practice should be quick and careful.  For years, this process was performed using specially equipped boats to start the slaughter.

3.  Prosecution

Already in the process plant, different products begin to take shape according to their destination. At this stage, we apply the Quality Assurance Program (HACCP, for its acronym in English), universally used by salmon processing plants, to control and identify all the health and safety critical points that may exist. With this traceability is ensured  throughout the process chain.

Waste

To ensure industry sustainability, organic waste from the salmon are shipped to reduction plants specialized in treating this raw material to produce salmon meal and quality oil. Therefore this is how completes the production cycle of salmon is completed  and a new stage begins: the road to the various markets for a product of excellence, which has recognized nutritional value on a daily bases.

Distribution

The production cycle of salmon is completed and begins a new stage: the road to the various markets for an excellent product that has recognized nutritional qualities and is appreciated daily by millions of consumers around the world