From fish burgers to cochayuyo coffee. Small-scale fishermen and aquaculturists will arrive at the Ñam Festival 2026 with a proposal aimed at showcasing the added value of marine products and connecting directly with the public. From April 10 to 12, the Ñam Festival will gather at Parque Padre Hurtado a delegation of fishermen and aquaculturists from six regions of the country.
The initiative, supported by the National Institute for Sustainable Development of Small-Scale Artisanal Fishing and Aquaculture, will allow ten representatives of artisanal fishing to present products made with local identity and innovative focus. From artisanal fishing to value-added products The proposal stands out for transforming raw materials into processed products, betting on new consumption methods. Among the preparations to be showcased are bonito burgers, mahi-mahi sausages, canned goods, smoked products, sea salts, and fish jerky.
From the north, Claudia Soto Arias from Arica will present various preparations using marine resources, while Pamela Michea Tapia from Coquimbo will bring scallops in different formats. Alejandro Morozin Moreno will also participate with frozen shrimp and prawns. From the Juan Fernández archipelago, fisherman Daniel González Aguirre will offer emblematic products such as lobster, golden crab, and vidriola.
Cochayuyo as the protagonist One of the focuses of this edition will be the use of cochayuyo as a versatile ingredient. From the O'Higgins region, the Caleta Los Piures cooperative will present cochayuyo snacks with honey, garlic, merkén, and oregano. Meanwhile, from the Maule region, entrepreneur Lilian Sepúlveda Muñoz will bring innovative products under her brand, including cochayuyo coffee, jams, steamed preparations, and crunchy snacks.
From the Chiloé archipelago and other southern areas, initiatives focused on ready-to-eat or cook products will also be presented. These include canned crab, dehydrated piure, and seaweed flour, as well as prepared dishes like marine pailas, hake fillets, conger eel, and corvina, alongside smoked products. Connecting producers with new markets The participation of this delegation is part of the INDESPA's Marine Markets line, which aims to strengthen the direct marketing of artisanal fishing.
“In the Marine Markets line of INDESPA, we seek to connect fishermen and aquaculturists with the market and the public, so they no longer just provide raw materials but can offer a product with added value and history, with health resolution, their own brand, and labeling, because in artisanal fishing and aquaculture they are innovating with creative products that not only improve the income of fishing families but also strengthen consumption with local and responsibly sourced products,” emphasized Leonardo Llanos Huerta, national director of the organization. Innovation and tradition in one space The presence of fishermen and aquaculturists at the Ñam Festival reflects a growing trend towards the consumption of local products with identity and traceability. Beyond sales, the event aims to bring producers closer to consumers, restaurants, and specialty stores, in a space that combines gastronomic innovation with coastal tradition.