[Music]
[Music]
hello good night my name is 90 years
the journalist leads a foundation in
chile that is called sea kitchen we work
directly with the fishermen to give
to know their products also so that
the Chileans consume more fish but
not any fish a fish that
comes from the time responsible that
I have my name and surname
and since this year we have a performance
as with all partners who are chefs
they are here that dress the paula and it is a
project that has to do with how
we disseminate and how are we going to know the
more than 200 fishing resources that are
available in the water that are not extracted
and that could improve economies
local fishing coves the
project is called 3p and one fishing
responsible will be in Valparaíso
for this to work we are
working with caletas from arica to
a place in the lakes region
We work directly with the
fishermen without intermediaries
We work with coves that are in the
Here, he was requisitioned of urban and
also caleta is very far away as in
the case of the archipelago juan fernández
with a pub hernández worked
directly with daniel who is in the
photos daniel gonzález is a fisherman
but also he had the opportunity to
the continent studying worked in a
bank and when was the tsunami in 2010 he
he came back he came back with a whole
generation to rebuild their town and
since that time he has led a process
that has to do with conservation
marine tell value to their products
with maintaining the ancestral fishery of
the lobster and in this case it is the first
I once wanted in Chile that has a
sustainability certification
in the case of the lobster it is also the
first that has as a fishing resource
denomination of origin and they have
also led a whole process of not
depend solely on the importation of
the lobster and therefore several of
dirt generations now count on
Official SMEs that can market
products to the continent in the case of
we with we are also very friendly and
coordinate we staked through whatsapp
from the boat and tell us what is
what he captured can be cod can
be glass, then in many of the
fish that we do not know we
It also sends samples and that fish is
send from fernandez on the boat
every 15 days and it arrives until here to
valparaíso with all the formality a
SME with invoices with room
sernapesca and allows us
from three fish can try products
and our customers also the
opportunity to try the product
amazing as the octopus
the octopus is an endemic resource that is
lobster food in our case I am
pretty humble then we can not
buy the lobster but if we have
available the octopus to taste is
impressive is this whole process that
it has to do with how fishermen
jump from the capture also to the
marketing is a tremendous change
of the business model someone
market fruit or drink and arrive with
a direct van to a restaurant there
a whole process also to understand how
the sea works and to understand what there is
sometimes and there sometimes sometimes nothing comes out or
we depend on the tides of the
seasons and in that we have had a
unique opportunity from three fish of
to be able to work with the products of
season and what the sea gives us
we have several friendly fisher friends
who market seafood to
who buy directly she does not
I know if you need the presentation is the
skinny reineta has more than 10 thousand
followers on facebook has a post
in the portals creek is now happening
a little problem but I think what
will solve well and every morning
when fresh fish does not arrive
comes from the boats of his brother who
is the ego in the eighth region to
advertises on the internet not only warns
by Facebook also warns through
a group of whatsapp that you have with your
different restaurant owners
chef with the team his clients and according to
that marketed fresh fish when
there is not when his brother has not left
Well obviously I was not in the position
it is not necessary there was no market
with her we work directly and not
she only sells fish she is being
education also in the picture you
can see how he is with a group of
students showing him as a one
reineta how to identify a fish
cool as is the color of the gills
is this basing on artisanal fisheries and
in different locations in this case of
valparaiso
another great friend is Carlos Castro he is
a fisherman has been in the
sea since he learns to write dad
He commanded the sea all their families
fishermen he does not own a
boat is a crewman what
it means that
the true salary depends on what is
captured there are days that are good morning are
bad and then that fish that is caught
that comes to the cove the quince
It is sold at the price decided in a
foot of boat or can be a pressure
very very low there are times that you negotiate
200 pesos a kilo 3000 pesos a dozen
of hake and the vectors have little
power to negotiate price because in
definitely do not have the ability
to store save or decide good today
day is wrong the price tomorrow I sell it
the Castros we know that with him
we have worked a lot more than three
years doing tasting workshops he
it provides us with the products of the sea as
the cuttlefish that has directed by dye and
what is the problem that effectively
when we only buy products from
times less donated we did not have the
formality to be able to support this
purchase
since January of this year he has a
formal company with his wife with roxana
that is called san pedro therefore
Now you can market directly
not just us as three fish but
different restaurants at home and from
new everything is taking up technology so
simple as a whatsapp phone
facebook therefore we will
we ask has hake available
it warns us yes or no and brings us
directly to the restaurant at a price
much better than he could negotiate
from the boat and a price that is
we are also super attractive
because because in the chain of
style marketing at least there is
six intermediaries which means that
the fish at the end of the day in question
what do I want to have all
what in the world of fishing
artisanal are generating different
marketing spaces and in that to
Through the kitchen Sea Foundation
now more currently through three
weights of this fishing restaurant
responsible we are leading a process
so that to access fish
crustacean seaweed seafood in a sea that
we are privileged where we consume very
little amount as we go up five or six
resources maybe ten and we have more than
210 species in the water that can be
extract we have more than 120 fish
different we could give you value and not
we know them or they are not available
because we thought there was no interest
it turns out that from this pilot that
we are implementing we can now
say yes there are fans of the
fish that there are people even being
vegetarian wants to taste the fish
because they know where it comes from knowing the
origin know the art of fishing
and there is also a whole road that there
move forward that has to do with the
education with respecting the prohibitions
seasons the minimum sizes with
understand that it is not possible that having
more than 99 fishermen in a long all
chile more than 450 fishing coves
we are importing so much fish and are
the cut fish like tilapia the
bread was born in the letters as if these
were the animals being that we have
we marine protein I can
understand in cities that are mountain ranges
difficult to access but this is where
We have two urban coves that we can
arriving by public transport it seems to me
illogical and that’s the things we’re
trying to improve because it’s up
important also and it has to do with
the local economy and like us
we also want the city the future is
act for this to work from kitchen
We have been traveling the
caletas working with projects and
we set up a network of entrepreneurs that is
these same data that we had to
we have the phones answer us the
Facebook
we say good this has to be public
and we have a platform called
kitchen sea point cl there is a button that
says network where where we have
identified 28 organizations of
fishermen men women gatherers
of shore owners of process plants
canned smoked producers
where are your products available and
we are not the merchant we are
a window so this can be
visible and so that they can make their
direct marketing that’s
kitchen sea but it turns out that now with
three fish are also customers
we also do the computation exercise
and it turns out that the products arrive
I do not know if well the red lord the lion
lucero he has a company from the ego
makes an incredible two and they make them
get to Valparaíso without any problem
has accompanied us to gastronomic fairs
we’ve been here at the expo came and every
once you open it a bottle that gives
try people again remember their
flavors of the iesa is that smoked
artisanal with at least 15
different fish that are not always
in the letters the confessor work with
saw with what is the sea the age that
have a boat
and the same goes for algae with many
products then when we
we talk about what we want
happen in this city the future what is it
that we want Valparaíso to like
only that there is so much technology or
innovation also go back to the past
return to the origin or have the
ability to have these fish is the
incredible cowboy captured in quintero
and want you to want to have something like that
again available for us
cool
For that we have been putting together a
business model that has to do with
a fish subscription sale
fresh frozen at home already two
or three years ago we participated in a
live social innovation project
the social lab that was called good
port to camps the paradise we won as
an initiative that had to do with
how we empower the organizations of
fishermen
from that moment I made a pilot and that
it worked or could someone pay
about 10 thousand pesos for example by x
kilos of fish or marine protein and you
I could get to your house but paid for
advance the fishermen thing that they
can extract products that do not
they are necessarily the ones that now extract
and that are overexploited
that model that for us has a lot
sense now also makes more sense
considering that we have a restaurant
which also serves as a baraguá for everything
this work
we continue to invoice, we have not won
no funds to implement it
but if from the last 3 years to the
date we have training we know that the
Chileans are not so oblivious to the
sea products
ie that if they like if there is a
new generation that wants to prove that
wants to feed well that if we have
many fisher organizations that
are willing to make this mega jump
what is the marketing and also that
there are fishing resources that are not
traditional that are still
available as I said at the beginning
we have 210 fishery resources that
they could extract but they are not taken from
water mainly because we believe that
in the market but we have on the coast
More than 1,200 fishing species
not identified at this time not
they have commercial value
here the fish is the model hopefully
happen from this soon and when I said that
we are talking about the city of the future
but you also have to be respectful with
what has happened to the sea this is
this conversation was true
checking news
valparaíso as in the subject of
marketing before us
we found a campaign of the year 72
that the corfo implement here in the cove
in a shine and there is a holder of a
daily and that does not look good but it says
Hake is given here in the year 72
in the cove the quince had a
process plant associated with a school
of marine science there were trucks
refrigerated that carried these fillets
of hake to the butchers of the
hills and low at what time we
We lost roe contracted three boats
fisheries of the Soviet Union for
be able to capture the fish
because there is interest in the product of
sea has features to spare for
be positive
in our case two years ago we are
doing an activity that gets bad
the hake next to ong work called
wwf last year we did an event in
portals this year was in the quince
where we are exactly 600 fish or
hake to the community prepared the
can then and then this we’re
repeating again be this instance
but we have to give it more shape and now
yes we know that we have fishermen not
say not only the institutions of
outside to put something together now we know that
the fishermen are absolutely
empowered to take charge of these
marketing processes and on the other
side if we have to have consumers
responsible people who know the origin of
the products and they are interested too
respect the seasons
in our case we are with this
proposal that really has us very
happy allows us to play allows us
accepted a creation of preparations
gastronomic there is a tremendous team
behind to cook what comes of the day
we do not have the letter made there is a letter
flexible seafood
we only have seafood fish and
crustacean algae we do not have menu
children we do not have other meats and not
because we are against the people
divide families understand that the
seafood are incredible to everything
level and therefore something that should
start to like and we want also that
people stop having that panic scare
of certain products because they had a
bad test or because I did not have a
good experience with some product or
on some other occasion then I want
who are trying to make neighborhood
community that you understand the importance
that have the fishing coves in
this case when we open the restaurant
in the hill conception three fish
we made a community lunch for more
of 300 neighbors where we occupy 200
fishing resources of 13 coves of
all chile is a logistic tool
and that will happen
and if you see the photos, they are here to see
that in the first row there are gentlemen
older and these are a master’s degree
sciences of the sea that is those men
they have wisdom around what is
going on the sea sitting with
fishermen with neighbors with the family
putting also what we want that
that conversation happens
education and look again at what
we have here that is amazing
and this we can not do alone or be
that there are many organizations that are
behind this work we work very
linked with ong we work closely together
with more than 40 organizations with the
fishermen’s confederations
and I really like this headline that speaks
of the gastronomic brotherhood because
That is precisely what we want
pass to return to this town
gastronomic that goes to paradise return to
awakening of products that were before
who were who are in the water yet
and for people to enjoy the
sea as in the time of the grandmothers with
the kitchen of the grandmothers also between
spices we have a dish
classic being that we take little
time that is the fish the tie that is
how it was eaten before at home then it’s
what we want to be renewed and that
photo also speaks as we are trying
to work in community in the photo
are my two partners cristian and paula de
three fish and there are also two friends
cooks from restaurants here
valparaíso and is the clear port and the
verse because ultimately it has to
be the we share data we do not share
stories we shared events we went
all together to Santiago to an event
gastronomic that can be served to us
we went forward we were presenting to
valparaiso
because we have to together we are going to
move much faster and it ‘s the
invitation that has to do with what
We have been working for quite some time
is that it has to do with enjoying these
flavors that are in the sea that are
incredible and therefore the invitation
is to get on the boat thank you very much
[Applause]
[Music]
ah
[Music]
hello good night my name is 90 years
the journalist leads a foundation in
chile that is called sea kitchen we work
directly with the fishermen to give
to know their products also so that
the Chileans consume more fish but
not any fish a fish that
comes from the time responsible that
I have my name and surname
and since this year we have a performance
as with all partners who are chefs
they are here that dress the paula and it is a
project that has to do with how
we disseminate and how are we going to know the
more than 200 fishing resources that are
available in the water that are not extracted
and that could improve economies
local fishing coves the
project is called 3p and one fishing
responsible will be in Valparaíso
for this to work we are
working with caletas from arica to
a place in the lakes region
We work directly with the
fishermen without intermediaries
We work with coves that are in the
Here, he was requisitioned of urban and
also caleta is very far away as in
the case of the archipelago juan fernández
with a pub hernández worked
directly with daniel who is in the
photos daniel gonzález is a fisherman
but also he had the opportunity to
the continent studying worked in a
bank and when was the tsunami in 2010 he
he came back he came back with a whole
generation to rebuild their town and
since that time he has led a process
that has to do with conservation
marine tell value to their products
with maintaining the ancestral fishery of
the lobster and in this case it is the first
I once wanted in Chile that has a
sustainability certification
in the case of the lobster it is also the
first that has as a fishing resource
denomination of origin and they have
also led a whole process of not
depend solely on the importation of
the lobster and therefore several of
dirt generations now count on
Official SMEs that can market
products to the continent in the case of
we with we are also very friendly and
coordinate we staked through whatsapp
from the boat and tell us what is
what he captured can be cod can
be glass, then in many of the
fish that we do not know we
It also sends samples and that fish is
send from fernandez on the boat
every 15 days and it arrives until here to
valparaíso with all the formality a
SME with invoices with room
sernapesca and allows us
from three fish can try products
and our customers also the
opportunity to try the product
amazing as the octopus
the octopus is an endemic resource that is
lobster food in our case I am
pretty humble then we can not
buy the lobster but if we have
available the octopus to taste is
impressive is this whole process that
it has to do with how fishermen
jump from the capture also to the
marketing is a tremendous change
of the business model someone
market fruit or drink and arrive with
a direct van to a restaurant there
a whole process also to understand how
the sea works and to understand what there is
sometimes and there sometimes sometimes nothing comes out or
we depend on the tides of the
seasons and in that we have had a
unique opportunity from three fish of
to be able to work with the products of
season and what the sea gives us
we have several friendly fisher friends
who market seafood to
who buy directly she does not
I know if you need the presentation is the
skinny reineta has more than 10 thousand
followers on facebook has a post
in the portals creek is now happening
a little problem but I think what
will solve well and every morning
when fresh fish does not arrive
comes from the boats of his brother who
is the ego in the eighth region to
advertises on the internet not only warns
by Facebook also warns through
a group of whatsapp that you have with your
different restaurant owners
chef with the team his clients and according to
that marketed fresh fish when
there is not when his brother has not left
Well obviously I was not in the position
it is not necessary there was no market
with her we work directly and not
she only sells fish she is being
education also in the picture you
can see how he is with a group of
students showing him as a one
reineta how to identify a fish
cool as is the color of the gills
is this basing on artisanal fisheries and
in different locations in this case of
valparaiso
another great friend is Carlos Castro he is
a fisherman has been in the
sea since he learns to write dad
He commanded the sea all their families
fishermen he does not own a
boat is a crewman what
it means that
the true salary depends on what is
captured there are days that are good morning are
bad and then that fish that is caught
that comes to the cove the quince
It is sold at the price decided in a
foot of boat or can be a pressure
very very low there are times that you negotiate
200 pesos a kilo 3000 pesos a dozen
of hake and the vectors have little
power to negotiate price because in
definitely do not have the ability
to store save or decide good today
day is wrong the price tomorrow I sell it
the Castros we know that with him
we have worked a lot more than three
years doing tasting workshops he
it provides us with the products of the sea as
the cuttlefish that has directed by dye and
what is the problem that effectively
when we only buy products from
times less donated we did not have the
formality to be able to support this
purchase
since January of this year he has a
formal company with his wife with roxana
that is called san pedro therefore
Now you can market directly
not just us as three fish but
different restaurants at home and from
new everything is taking up technology so
simple as a whatsapp phone
facebook therefore we will
we ask has hake available
it warns us yes or no and brings us
directly to the restaurant at a price
much better than he could negotiate
from the boat and a price that is
we are also super attractive
because because in the chain of
style marketing at least there is
six intermediaries which means that
the fish at the end of the day in question
what do I want to have all
what in the world of fishing
artisanal are generating different
marketing spaces and in that to
Through the kitchen Sea Foundation
now more currently through three
weights of this fishing restaurant
responsible we are leading a process
so that to access fish
crustacean seaweed seafood in a sea that
we are privileged where we consume very
little amount as we go up five or six
resources maybe ten and we have more than
210 species in the water that can be
extract we have more than 120 fish
different we could give you value and not
we know them or they are not available
because we thought there was no interest
it turns out that from this pilot that
we are implementing we can now
say yes there are fans of the
fish that there are people even being
vegetarian wants to taste the fish
because they know where it comes from knowing the
origin know the art of fishing
and there is also a whole road that there
move forward that has to do with the
education with respecting the prohibitions
seasons the minimum sizes with
understand that it is not possible that having
more than 99 fishermen in a long all
chile more than 450 fishing coves
we are importing so much fish and are
the cut fish like tilapia the
bread was born in the letters as if these
were the animals being that we have
we marine protein I can
understand in cities that are mountain ranges
difficult to access but this is where
We have two urban coves that we can
arriving by public transport it seems to me
illogical and that’s the things we’re
trying to improve because it’s up
important also and it has to do with
the local economy and like us
we also want the city the future is
act for this to work from kitchen
We have been traveling the
caletas working with projects and
we set up a network of entrepreneurs that is
these same data that we had to
we have the phones answer us the
we say good this has to be public
and we have a platform called
kitchen sea point cl there is a button that
says network where where we have
identified 28 organizations of
fishermen men women gatherers
of shore owners of process plants
canned smoked producers
where are your products available and
we are not the merchant we are
a window so this can be
visible and so that they can make their
direct marketing that’s
kitchen sea but it turns out that now with
three fish are also customers
we also do the computation exercise
and it turns out that the products arrive
I do not know if well the red lord the lion
lucero he has a company from the ego
makes an incredible two and they make them
get to Valparaíso without any problem
has accompanied us to gastronomic fairs
we’ve been here at the expo came and every
once you open it a bottle that gives
try people again remember their
flavors of the iesa is that smoked
artisanal with at least 15
different fish that are not always
in the letters the confessor work with
saw with what is the sea the age that
have a boat
and the same goes for algae with many
products then when we
we talk about what we want
happen in this city the future what is it
that we want Valparaíso to like
only that there is so much technology or
innovation also go back to the past
return to the origin or have the
ability to have these fish is the
incredible cowboy captured in quintero
and want you to want to have something like that
again available for us
cool
For that we have been putting together a
business model that has to do with
a fish subscription sale
fresh frozen at home already two
or three years ago we participated in a
live social innovation project
the social lab that was called good
port to camps the paradise we won as
an initiative that had to do with
how we empower the organizations of
fishermen
from that moment I made a pilot and that
it worked or could someone pay
about 10 thousand pesos for example by x
kilos of fish or marine protein and you
I could get to your house but paid for
advance the fishermen thing that they
can extract products that do not
they are necessarily the ones that now extract
and that are overexploited
that model that for us has a lot
sense now also makes more sense
considering that we have a restaurant
which also serves as a baraguá for everything
this work
we continue to invoice, we have not won
no funds to implement it
but if from the last 3 years to the
date we have training we know that the
Chileans are not so oblivious to the
sea products
ie that if they like if there is a
new generation that wants to prove that
wants to feed well that if we have
many fisher organizations that
are willing to make this mega jump
what is the marketing and also that
there are fishing resources that are not
traditional that are still
available as I said at the beginning
we have 210 fishery resources that
they could extract but they are not taken from
water mainly because we believe that
in the market but we have on the coast
More than 1,200 fishing species
not identified at this time not
they have commercial value
here the fish is the model hopefully
happen from this soon and when I said that
we are talking about the city of the future
but you also have to be respectful with
what has happened to the sea this is
this conversation was true
checking news
valparaíso as in the subject of
marketing before us
we found a campaign of the year 72
that the corfo implement here in the cove
in a shine and there is a holder of a
daily and that does not look good but it says
Hake is given here in the year 72
in the cove the quince had a
process plant associated with a school
of marine science there were trucks
refrigerated that carried these fillets
of hake to the butchers of the
hills and low at what time we
We lost roe contracted three boats
fisheries of the Soviet Union for
be able to capture the fish
because there is interest in the product of
sea has features to spare for
be positive
in our case two years ago we are
doing an activity that gets bad
the hake next to ong work called
wwf last year we did an event in
portals this year was in the quince
where we are exactly 600 fish or
hake to the community prepared the
can then and then this we’re
repeating again be this instance
but we have to give it more shape and now
yes we know that we have fishermen not
say not only the institutions of
outside to put something together now we know that
the fishermen are absolutely
empowered to take charge of these
marketing processes and on the other
side if we have to have consumers
responsible people who know the origin of
the products and they are interested too
respect the seasons
in our case we are with this
proposal that really has us very
happy allows us to play allows us
accepted a creation of preparations
gastronomic there is a tremendous team
behind to cook what comes of the day
we do not have the letter made there is a letter
flexible seafood
we only have seafood fish and
crustacean algae we do not have menu
children we do not have other meats and not
because we are against the people
divide families understand that the
seafood are incredible to everything
level and therefore something that should
start to like and we want also that
people stop having that panic scare
of certain products because they had a
bad test or because I did not have a
good experience with some product or
on some other occasion then I want
who are trying to make neighborhood
community that you understand the importance
that have the fishing coves in
this case when we open the restaurant
in the hill conception three fish
we made a community lunch for more
of 300 neighbors where we occupy 200
fishing resources of 13 coves of
all chile is a logistic tool
and that will happen
and if you see the photos, they are here to see
that in the first row there are gentlemen
older and these are a master’s degree
sciences of the sea that is those men
they have wisdom around what is
going on the sea sitting with
fishermen with neighbors with the family
putting also what we want that
that conversation happens
education and look again at what
we have here that is amazing
and this we can not do alone or be
that there are many organizations that are
behind this work we work very
linked with ong we work closely together
with more than 40 organizations with the
fishermen’s confederations
and I really like this headline that speaks
of the gastronomic brotherhood because
That is precisely what we want
pass to return to this town
gastronomic that goes to paradise return to
awakening of products that were before
who were who are in the water yet
and for people to enjoy the
sea as in the time of the grandmothers with
the kitchen of the grandmothers also between
spices we have a dish
classic being that we take little
time that is the fish the tie that is
how it was eaten before at home then it’s
what we want to be renewed and that
photo also speaks as we are trying
to work in community in the photo
are my two partners cristian and paula de
three fish and there are also two friends
cooks from restaurants here
valparaíso and is the clear port and the
verse because ultimately it has to
be the we share data we do not share
stories we shared events we went
all together to Santiago to an event
gastronomic that can be served to us
we went forward we were presenting to
valparaiso
because we have to together we are going to
move much faster and it ‘s the
invitation that has to do with what
We have been working for quite some time
is that it has to do with enjoying these
flavors that are in the sea that are
incredible and therefore the invitation
is to get on the boat thank you very much
[Applause]
[Music]
ah
Please follow and like us: