The Chilean Salmon Council has partnered with government-run export promotion bureau ProChile in a drive to get French chefs to incorporate coho salmon onto their menus.
As part of the push, Chilean Salmon Council Executive President Loreto Seguel met with the Association of Master Chefs of France – an organization that brings together the country’s leading chefs – where she highlighted coho’s connection to the southern regions of Chile and that 95 percent of the world’s production of the fish takes place in Chile.
During the meeting with chefs, she also discussed opportunities to enhance the market recognition of coho salmon in the European market.
Seguel also participated in a masterclass for students attending the Paris-based Lycée Hotelier Guillaume Tirel – an educational institution renowned for training leading French chefs. There, she urged students to learn about the fish and include it in their culinary preparations.
The students were given the opportunity to prepare coho salmon for the first time in tartar and to bake it in papillote, a French cooking technique where food is wrapped in an airtight package and baked. The Salmon Council said the students expressed interest in the gastronomical and sustainability potential of the salmon, highlighting its unique flavor and different texture.
“We are practically the only relevant producer of coho salmon globally, which gives us an advantage over other competitors,” Seguel said...
