Miami, Florida, U.S.A.-headquartered salmon-farming firm Verlasso is not just trying to offer consumers premium salmon; they’re trying to offer an entire experience for their buyers through sustainability initiatives, immersive marketing campaigns, personal partnerships, and more.
“For nearly 15 years, Verlasso has been delivering premium salmon to the most discerning customers across the U.S. Our commitment to excellence is rooted in meticulous care at every step – from pristine waters in Patagonia to expertly crafted products,” Verlasso Brand Manager Martin Cox told SeafoodSource. “We focus on every detail, ensuring rich flavor, vibrant color, and outstanding texture. Trusted by top chefs and retailers alike, Verlasso stands for consistent quality and responsible sourcing. It’s not just salmon; it’s a promise of distinction in every fillet. Taste the difference dedication makes.”
Verlasso’s sustainable transportation network includes shipping fresh fillets in 100 percent recyclable cardboard boxes, specifically designed in Chile without sacrificing the quality of the container, according to Cox. Verlasso also achieved carbon neutrality in 2022, helping it build a reputation as a high-quality, sustainable product.
That reputation has allowed the company to build a strong brand identity and market its product in large-scale events like the Super Bowl, Formula 1 car races, and the Miami Open professional tennis tournament – where it partnered with local sushi restaurant Omakai to showcase its salmon at the event.
“Our partnership [with Verlasso] has continued to grow, and we’re thrilled to see the incredible response to our hand roll bar pop-up, which is a brand-new addition to the event,” Omakai CEO Diego Quijada said during the Miami Open. “It’s a great opportunity to bring the same high-quality fish and experience that our guests enjoy at our restaurants to one of Miami’s most iconic sporting events.”
Verlasso has complemented its presence at large-scale events with social media content, turning to brand ambassadors and influencers such as American chef, restaurateur, and television personality Andrew Zimmern.
It has also participated in seafood and culinary events such as the South Beach Festival in Florida and the U.S. Culinary Open, which takes place in Atlanta, Georgia.
Verlasso has also used its momentum built up in the U.S. to extend beyond the country’s borders.
“Toward the end of last year, we were the salmon sponsors to the Brazilian sushi championship that took place in Sao Paulo. Top sushi chefs were present at that event,” Cox said. “The champion of that event went to Japan to compete in the world sushi championship. So, we’ve been doing lots of things in different contexts.”
Though the company has committed itself to several initiatives around the globe, Cox emphasized that this has not compromised the firm’s ability to provide personable service to any potential buyer; in fact, it’s only strengthened its ability to do so, he said.
“We help clients in restaurants, retail, distribution, and more with whatever they need. It’s not just selling a premium product; it’s a premium experience. From the moment you contact our salesperson, you’re buying more than salmon. You have a lot of contact with us, and you get everything you need – more than an ultra-premium product,” he said. “[The experience extends from] the moment when you contact the salesperson to when you receive the salmon. You’re not buying from a machine, and you don’t receive the product from a machine; there is a personal relationship involved, and that’s what makes us different. That’s what we will be doing for the next 40 years.”
AquaChile launched Verlasso in 2011 with the goal of raising sustainable Atlantic salmon, and it was the first farmed Atlantic salmon to be rated as a “good alternative” by the Monterey Bay Seafood Watch program in 2013.
The company grew rapidly after its founding, and in 2013, it became the exclusive provider of salmon for Brooklyn, New York-based smoked producer and distributor Acme Smoked Fish. It was then adopted by more than 400 chefs in the U.S., especially in the Midwest and South, supplied by Kentucky-based Bluefin Seafoods.
