Mar Austral Origin · Patagonia, Chile
The sea is not learned. It is inherited.
The story behind each product that arrives at your table began more than four decades ago, in northern waters and inevitably ended in Patagonia.
Our History
More than 30 years within the sea
We are not a company that one day decided to export seafood. We are people who grew up looking at the ocean, who learned to respect it through freediving, and who dedicated their entire professional lives to understanding what it means to bring the sea to the table with honesty.
Every product we send carries decades of craft. There are no shortcuts in what we do — only accumulated knowledge, precise cold chain management, and an extraction process that respects Patagonia as it deserves.
- +30 Years in the fishing industry
- −25°C IQF preservation temperature
- 10 Patagonian cuts & presentations
- 3 Continents of destination
North to south · The founder's journey
An entire life within the cold
The beginnings · Vallenar
Growing with the coastline
In northern Chile, summers were lived at sea. A father who was a freediver and spearfisherman was the first school. There was no oxygen, no shortcuts — only the surface, the lungs, and what the sea had to give.
III Region · CoastalTraining · Santiago, Providencia
Fishing Technician: the craft with its own name
At CIPTER Institute he studied a career that nobody chooses by chance: Fishing Technician, specializing in frozen goods and preservation. The vocation already existed — the training gave him the technical language to practice it.
Processes · Cold · PreservationFirst job · Freirina, III Region
Head of production at 21 years old
His first résumé took him directly to a sea urchin processing plant. At 21 he was already leading production, exporting fresh chilled sea urchin in wooden molds and containers, directly to Japan by air. Seven to eight years perfecting the most demanding product in the world.
Sea urchin · Japan · ExportExpansion · Chiloé · Puerto Montt · Ancud · Quellón
The south as a second home
Patagonia was absorbing him. Years in Chiloé working with sea urchin, Magellanic mussels for Europe, and learning that the south has its own quality rules. There is no margin for error when cold is the only guarantee.
Chiloé · Mytilus · EuropeIndependence · Puerto Natales · Asian markets
20 years building independently
The first independent venture was to Puerto Natales with two partners and the same conviction as always: exportable quality sea urchin. Then came the Koreans, the Chinese, the manta ray, the sea cucumber, the crab, the king crab. Each product, a new market. Each market, a trust earned.
Korea · China · PatagoniaToday · Huichas Island, Patagonia
Mar Austral Origin: everything converges here
From Huichas Island, in the heart of Patagonia, our plant operates today. King crab, crab, mussel, fillet — processed with the rigor of three decades and the certainty that the world wants exactly what Patagonia has to offer.
Huichas · IQF · Mar Austral OriginWhat defines us
«Patagonia delivers a variety of products that the world is looking for — and we have spent 30 years learning how to deliver them with dignity.»
When someone in Europe, Asia, or North America opens a Mar Austral Origin product, they are receiving something more than exceptional seafood. They are receiving the result of an entire life dedicated to understanding the sea, respecting the cold chain, and believing that Patagonia deserves to be on the finest tables in the world.
What we export
Patagonia in every presentation
Ten cuts. Two emblematic species. One single standard: the one the world demands.
Patagonian king crab IQF
Whole
King crab meat
Meat
King crab cluster
CLUSTER
King Crab Meat Decorated
PREMIUM - DECORATED
Patagonian Spider Crab IQF
WHOLE - WHOLE
Spider Crab Meat
Meat
Decorated Spider Crab Meat
Premium · Decorated
Spider Crab Cluster
Cluster
Cocktail Claws
Claws · Cocktail
Jumbo Claws
Claws · Jumbo
Mar Austral Origin · FOB Chilean Ports
Patagonia is ready for you.
Thirty years of experience, ten products and a single commitment: that what arrives at your table is exactly what the Southern Sea has to offer.