AysénCoho is raised in its natural habitat in the Pacific Ocean.
Thanks to its strong and dense scales, the fish is resistant to marine parasites and the ISA virus, eliminating the need for chemical treatment.
Sashimi Quality
AysénCoho is processed and frozen within 8 hours of being caught, ensuring the highest standard of biological safety — from farms to the final consumer.
AysénCoho is perfect for Japanese cuisine due to strict quality control:
— The fish is processed in an isolated room with controlled temperature.
— It is frozen within 8 hours of being caught, guaranteeing freshness.
This approach allows the fillet to be used for raw dishes.
Exquisite Taste and Color
AysénCoho resembles wild sockeye salmon with its intense and unique red color. This is because coho salmon naturally absorbs color at a higher level than Atlantic salmon and other salmon species.
AysénCoho has a milder taste and is less "fishy" compared to other types of salmon.
