Fishing in Chile it was going to “promote the sustainability of fishing resources,” but, upon examination, this is not the case. “The government’s motive is to reinforce the economic model in place; there is a political interest in making fishery resources belong to someone,” says Cosme Caracciolo, an artisanal fisherman and a member of the National Council for the Defense of Artisanal Fishing (CONDEPP). “Under this fisheries law, 20-year renewable concessions have been awarded, creating ownership over fish that have not yet been born. It’s absurd! It’s applying capitalism to living resources”. “They now want to increase the quota for jack mackerel, which
Fishing in Portugal preserve the codfish; drying and salting are ancient techniques to keep many nutrients and the process makes the codfish tastier. The Portuguese tried to use this method of drying and salting several fishes from their waters, but the ideal fish came from much further north. With the "discovery" of Newfoundland in 1497, Portuguese fishermen started fishing its cod-rich Grand Banks. Thus, ' became a staple of the Portuguese cuisine, nicknamed ' (faithful friend). From the 18th century the town of Kristiansund in Norway became an important place of producing bacalao or klippfish, which is also exported to Portugal. In Portugal,