Magellanic king crab
The crustacean that defines the Magallanes table. Trapped in the cold waters of the strait and the channels.
Products and seasons
Product records with origin, seasonal window, culinary methods, warnings and sources. Regulated seasons are marked indicative.
Scallop
A sweet, firm-fleshed mollusc, served raw, grilled or barely seared.
Sea urchin
A dived, intense, seasonal product. Eaten raw, almost always untouched.
Blue mussel
Southern Chilean mussel, the base of broths, rice dishes and preserves.
Clam
A soft-bottom mollusc with a mineral flavour, present in broths and steamed dishes.
Oyster
A farmed product, served raw. In Magallanes its presence depends on supply from other regions.
Austral fish (salmon, robalo, southern hake)
A group of cold-water fish on the regional table, of mixed origin: wild-caught and farmed.
Patagonian lamb
Sheep from Magellanic estancias. The central product of Patagonian fire.
Guanaco
A wild camelid. Its meat reaches the table through authorised commercial management plans, not sport hunting.
Calafate berry
Dark berry of the thorny Patagonian shrub. A regional emblem with a short season.
Rhubarb
An austral garden plant, acidic and cold-hardy. The base of regional desserts and preserves.
Wild apple
Feral fruit from old settler orchards. Small, acidic, autumnal.
Morel
A spring mushroom of the austral forest. Very short window, hand-foraged, low volume.