WHERE WE ARE Origin Fishery is located in Lebu city, capital of the Province of Arauco in the Bío Bío Region, 145 kilometers south of the city of Concepción, in Chile. Lebu was a historic community of coal until the 1980s and after the crisis of its main resource, until today, has developed forestry, retail and artisanal fishing, the latter emanates its largest workforce, permanent and higher income, since Lebu is the only fishing cove of Chile, which has high level fine fishing, exclusively for human consumption with species such as Giant squid, Chilean seabass, Swordfish and Pacific pompfret.
Meet Our Company and Maritime Sector
Origin Fishery growing up with working people of Lebu.
Working the product of the cuttlefish
Working in the By-products of the Cuttlefish
Its scientific name is Xiphias gladius, and it is the only member of the family Xifiidos, order Perciforme. It is also called swordfish. It is a typical pelagic marine fish, of great size and spiny wings, that lives in tropical and subtropical seas.
Commonly known as Cod. It is a white and saltwater fish. It lives in the cold and temperate seas between 4 and 6 degrees of temperature. It is found in muddy, sandy or gravel beds and feeds on zooplacton, worms, mollusks, etc. In general, the Chilean seabass is small in size, although some specimens can reach up to one hundred kilograms in weight with a size of up to almost two meters.
Dibranchial cephalopod mollusk, decapod, with an oval body, with a wing on each side. Of the ten tentacles, the two longer ones have suckers on the end, while the other eight have them throughout their length. On the back, covered by the skin, has a calcareous shell, soft and light. It reaches about 30 to 40 cm in length, abounds in temperate seas and is edible.
The Pacific pompfret or ax fish (Brama australis) is a specie of perciformes fish of the Bramidae family. It is a sub antarctic pelagic species endemic to the southeastern Pacific in Chilean waters (II to IX Region). It has a high demand for local consumption due to the gastronomic characteristics of its meat and its relative low price and is one of the alternatives to hake when it is scarce. Its exploitation and introduction into Chilean commerce began only in the 1990s.
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