Camanchaca uses the jack mackerel caught in south-central Chile to produce canned jack mackerel at its plant in Coronel.
Camanchaca uses the jack mackerel caught in south-central Chile to produce canned jack mackerel at its plant in Coronel.
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Camanchaca has a company-owned fleet of six deep-sea fishing boats that use purse-seine systems to achieve more than 95% selectivity. This is essential to maintaining MSC certification, which is the highest in fishing sustainability.


To safeguard its characteristic quality and freshness, the raw material is kept at temperatures below 1°C while being transported from the sea to the plant within 18 hours.


The products are packaged using a semi-automatic system and dynamic weighing to guarantee standardization. Prior to sealing, they are cooked, drained and coated (tomato, oil or brine) according to customer specifications.


Using cutting-edge technology, products undergo a sterilization control to guarantee a shelf life of 4 years.


Canned jack mackerel is labeled under more than 100 brands in 10 languages, according to customer specifications. At this stage, the product also undergoes an automatic inspection process to ensure that it meets demanding quality standards.
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