From the Chiloé archipelago (Chile), chef Lorna Muñoz illustrated the immense singularity of the marine larder on the islands.

Lorna Muñoz, chef at the Travesía restaurant (Chiloé, Chile), showed how different seas provide equally different food, and so it is necessary to protect them and also to maintain the ancestral traditions rooted in them. The chef told the congress that Chiloé has “an enormous marine larder with a large variety of sea products, many of which are amazing, simply due to the specific characteristics of our interior sea. A sea that picks up water from glaciers and also from the Pacific Ocean”. The peculiar characteristics of the Chiloé archipelago's inner sea "make our sea produce so tasty - the "mora" and "limón" varieties of "jaiba" crab, "cholga" and "chorito chileno" mussels, the "picoroco" crustacean, or Chile's "piur" tunicate ...

But it is not only the characteristics of the region's sea that shapes Chiloé's cuisine - the climate also has an effect. “It's very cold in Chiloé, and the bad weather has traditionally led us to concentrate a lot on conservation techniques", Lorna Muñoz went on. This "sea-edge" culture is based on traditional cookery in which smoking and drying and food salting are common conservation techniques to transport or store produce. “We cook shellfish on stones, and when they're dry they are taken out of their shells. Or we smoke them over the stove", she said, "and then restore them with water. It's an easy way of preserving this sea produce which can be dried or smoked easily thanks to its salinity".

The chef also added that “Chiloé is a highly traditional culture because we haven't been affected so much by tourism yet, and that has enabled us to maintain our "sea-edge" culture.