Centolla fueguina is an exceptionally flavored crustacean of the crab family Lithodes santolla, also known as Southern king crab or Tierra del Fuego crab, native across the southern coasts of Argentina and Chile. The best-known fishing grounds with the highest quality of crab are found in the Beagle Channel in the south of Argentina.

The crab’s sweet, delicately flavored meat found in the long legs and the red, spiky shell is widely regarded as one of the best crab meat in the world. A gastronomic delight, centolla fueguina is undisputedly one of the most famous regional delicacies of the Tierra del Fuego province, served in restaurants all over the region. 

Lithodes santolla (the scientific classification of the southern king crab) is a species of king crab native to the coast of Chile, Argentina, and Peru. They can typically live in waters up to 150 meters deep, but some fishermen have also found them in depths of up to 600 meters.

The fishing process involves cooking the legs and then flash-freezing them to preserve freshness. Thus, preparing the legs for consumption simply means reheating them using a steamer, an oven, or even a microwave, then eaten as is or dipped in a savory sauce. 

Uni is a Japanese name for sea urchin gonads, an organ which produces the animal's roe. It is the only edible part of the sea urchin, commonly consumed in various European, South American, and Asian countries. The texture of uni should be firm, creamy, and smooth, while its flavor is rich and briny.

Uni is usually found at local markets or restaurants, and it can be easily incorporated into a variety of dishes. However, it should always be consumed fresh, preferably just out of the shell. In most countries, it is eaten raw, usually with a splash of lemon juice. 

Often referred to as the living rock, pyura chilensis - or simply piure in Spanish - is a marine invertebrate found in shallow waters off the coasts of Chile and Peru. This peculiar, brainless, rock-like creature feeds on microorganisms and is capable of reproducing asexually, as it becomes a hermaphrodite after reaching adulthood.

When cut open - which is not a sight for the squeamish - piure looks like oozing, squishy, blood-red guts. That, however, is its flesh tissue, regarded in Chile as a delicacy that is eaten either raw, cooked, fried, or even dried. Piure has an intense iodine-like, slightly bitter flavor and is typically served tossed with chopped onions and cilantro, drizzled with lemon juice, and accompanied by bread.