Chefs and Fishermen of Argentina’s Tierra del Fuego Proclaimed a Strong Message Against Salmon Farms

In Ushuaia, chefs and artisanal fishermen gathered to celebrate the local gastronomy and reaffirm the importance of maintaining the ban on salmon farms in the waters of Tierra del Fuego.

The meeting took place at the Ushuaia Aeroclub, under the theme “Fuegian Cuisine valuing the sea”, and brought together more than fifty participants in a day of reflection, live cooking, and defense of natural heritage.

Gastronomy with Fuegian Identity

Renowned chefs Jorge Monopoli and Lino Adillon, along with colleagues and artisanal fishermen, cooked and shared recipes with native products such as sea bass, clams, mussels, silverside, and cholgas. The goal was to promote responsible consumption and care for the sea through the appreciation of local species.

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