In Ushuaia, chefs and artisanal fishermen gathered to celebrate the local gastronomy and reaffirm the importance of maintaining the ban on salmon farms in the waters of Tierra del Fuego.
The meeting took place at the Ushuaia Aeroclub, under the theme “Fuegian Cuisine valuing the sea”, and brought together more than fifty participants in a day of reflection, live cooking, and defense of natural heritage.
Gastronomy with Fuegian identity
Renowned chefs Jorge Monopoli and Lino Adillon, along with colleagues and artisanal fishermen, cooked and shared recipes with native products such as sea bass, clams, mussels, silverside, and cholgas. The goal was to promote responsible consumption and care for the sea through the appreciation of local species.
“We want to protect our waters. We don’t want salmon farms that impact the products of the Beagle Channel and the South Atlantic. If something is protected, why should we stop protecting it?” Monopoli expressed during the meeting.
The debate over Law 1355
The activity is part of the debate over the possible modification of Law 1355, enacted in 2021, which prohibits the installation of salmon farms in maritime and lake waters of Tierra del Fuego.
On August 9, 2025, in a session questioned for irregularities, a ruling was approved that seeks to limit the prohibition only to the Beagle Channel, which would open the door to the development of the salmon industry in other areas. The proposal will be addressed in the provincial Legislature on November 19, generating concern in gastronomic, fishing, and environmental sectors.
Consequences of salmon farming
Participants recalled the negative impacts of salmon farming in neighboring countries like Chile, where salmon farms have caused:
- Destruction of marine biodiversity due to the intensive use of antibiotics.
- Diseases and fish escapes that alter the natural balance of species.
- Precarious working conditions for workers.
- Impact on tourism due to environmental degradation.
Law 1355 was considered a historic advance by prohibiting floating cages in the province’s seas, rivers, lakes, and lagoons. Its modification is seen as a setback that would jeopardize food sovereignty and sustainable production.
Sustainable alternatives
Unlike open cage salmon farming, sustainable aquaculture and artisanal fishing allow for long-term economic and social development, ensuring food traceability under the concept “From Sea to Table”.
In Argentina, around 80% of the catch is exported, despite the abundance of species suitable for human consumption. The chefs highlighted that many of these species are even healthier than farmed salmon, whose consumption in the country depends 100% on imports from Chile.
Community and participation
The meeting was made possible thanks to the efforts of numerous gastronomic leaders and artisanal fishermen, including Carlos Facello, Leonardo Giménez, Ariel Arruda, Lucas Carrera, Micaela Ramírez, Santiago Uribe, Noelia Pereyra, Pamela Fernández, Melisa Fernández, Christian Waisberg, Mauricio Chirizola, Carola Li, María Salduna, Florencia Urrutia, Zoe Gómez, Florencia Mangiarotti, Aldana Venera, Emmanuel Anoya, Bruna Rodrígues, in addition to the fishermen Juan Campos, Aníbal and “Paki”.
The Fuegian Cuisine valuing the sea was established as a cultural and political manifestation in defense of the waters of Tierra del Fuego. The meeting highlighted the local gastronomy, showcased the importance of native products, and reaffirmed the rejection of the salmon industry, noted for its environmental and social impacts.
The next session of the Legislature will be key to defining the future of Law 1355 and, with it, the fate of a development model that bets on artisanal fishing, food sovereignty, and the protection of the Patagonian sea.
