Food For Change: Slow Fish

How fish can bring change…

Fish products are a main source of protein for three billion people. The income of 800 million individuals is based in the fishing industry. According to a WWF report in 2014, €34.57 billion were spent on fish products. A total of 7.5 million kilos of fish are consumed annually in European countries (33.4 kilos per capita against the average of 19.2 kilos consumed globally). Of these, 2.75 million tons are locally fished, the remaining five million are imported.

Did you know?

How much fish do you eat per week? Is one fish is worth the same as others and that eating salmon is equivalent to eating mackerel? Do you know the difference between short and long life fish? And did you know that even fish have their own seasonality? Do you pay attention to the species you buy and tend to vary your purchases? Do you have a trusted fishmonger that directs you in choosing?

Slow Fish is the Slow Food international campaign committed to protecting marine resources, marine and coastal environments and artisanal fishermen communities around the world. The campaign inspires the following philosophy: choosing fish from the seas, preference for adult and seasonal fish, rediscovering lesser known fish and not consuming species at risk of extinction.

Slow Fish at Terra Madre Salone del Gusto

If you would like to deepen your knowledge of the Slow Fish World, Terra Madre Salone del Gusto offers:

  •  Thematic forums will be held, where delegates of the network will share their experiences – from the Caribbean to the seas of the North;Slow Fish Slow Food event
  • Taste Workshops and Cooking Schools, with presentations on conservation techniques, Slow Food Presidia, daily choices, and alternative consumption ideas, such as algae and jellyfish.
  • There is no shortage school activities as well, they will continue every day until 1pm.
  • An interactive path, where thanks to the guidance of experts you will be able to discover and learn more.

 

Taste Workshops and Cooking Schools are paid and can be purchased online; the other events are free to attend.  Click here for list of events, search “Slow Fish”.

The Slow Fish area, found in the halls of the Lingotto Fiere, is also a Slow Food point! Take the opportunity to get to know us, find more information about our campaigns and leave us your contact information if you would like to stay updated with all the movement’s projects!

 

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Artists Interpretations: Restaurant Marin presents the Fish of Camogli

Marco Visciola is the young and talented chef of Il Marin at Eataly Genova. In this cooking class, he will work with the catch of the day of the Camogli Fishermen’s Cooperative, one of Liguria’s most important, founded in 1974. […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Salmon Treated like Chicken

Salmon is available in every season and every supermarket, but take a look at the label: Almost all of the salmon that we find in the market is farm raised. Salmon farming is by no means sustainable. Why not? First, […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Denmark: Smørrebrød Passion!

Smørrebrød: the classic Danish dish Smørrebrød: originally known as Smor og Brod, “bread and butter”, is a typical Danish dish, composed of a slice of buttered dark rye bread with an almost endless range of toppings. The topping varies according […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Climate Change: Indigenous Peoples in Danger

The harmful effects of climate change on marine ecosystems are increasing at an alarming rate. Traditional fishing communities are among the first victims. These communities have always operated in harmony with the environment, but are now suffering due to the […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Only Natural Oysters, Thank You!

The question of choosing sustainable and natural oysters Triploid oysters, a species modified in labs and bred in incubators, are becoming ever more widely available in France and international markets, and pose a serious threat to traditional oyster farming. This […]

20 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Masculina di Magghia: Anchovies of Catania

Local fishermen call them anciuvazzu or anciuvurineddu: the small, darting anchovies, the same caught by Ligurian fishermen and the menaidi of Cilento. In Italy, few communities still use traditional fishing methods to catch these fish, and they are mainly found […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Spain: Algae, vegetables of the Sea

Finding sustainable algae harvesting in Spain, In Galicia, algae have been harvested for food since 1980, but until a few years ago there was no sustainable method to gather them. In 2013, Mar de Ardora was born: a young and […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Anatoly Kazakov: Bringing Ethics to the Kitchen

Anatoly Kazakov, head chef at Selfie in Moscow, has become world famous since Selfie was ranked as the 70th best restaurant in the world in the ’50 Best” list in 2018. Tradition, local products, and modern techniques are the key […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Slow Fish Caribe

Launched in 2017, Slow Fish Caribe involves several Caribbean countries, including Mexico, Colombia, Honduras, Barbados, and Costa Rica. It aims to strengthen and disseminate models of conservation and responsible consumption in protected areas and to care for marine and coastal […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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A Taste of the Wild Mussel

Try a taste of Ancona’s wild mussel The Portonovo Wild Mussel (Slow Food Presidium) is enjoyed both raw, freshly caught without seasoning, or open, prepared over a fire, it is used as a delicious ingredient in many coastal restaurants. This […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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A Taste of Iceland: Artisan Fishing and Gastronomic Culture

Raised in Heimaey, an artisanal fishing community, Gísli Matthias Audunsson’s love of fish started from a young age: ‘My first memories are of the cod fillets that the village fishermen would give me to take home, where my grandmother would […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Mangroves and the Problem of Shrimp Farming

Most of the shrimp on the market come from the tropics, where they are fished intensively. Shrimp stocks are nearing the maximum exploitation limit and the techniques used to harvest shrimp have devastating effects on the environment. Is it better […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Sushi: Raw Fish in Japan

Everyone loves sushi: In recent years, Japanese cusine has become ubiquitous: all-you-can-eat lunches and dinners, sashimi, maki and nigiri all continue to satisfy our voracious appetites ever more frequently. But how much do we actually know about Japanese culinary culture? […]

21 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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A Mediterranean Fish Dinner: Fresh, Good, and Sustainable

The Mediterranean, due to its rich biodiversity is among the most important ecosystems in the world. But how can we go about choosing only the most sustainable Mediterranean products? What types of fish and what fishing methods support marine biodiversity? […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Small-scale fishing in Puglia

In Puglia, a region basking in both the Adriatic and Ionian seas, a strong tradition of artisanal fishing continues to thrive. These fishermen, inheritors of a historical profession, ply their craft in accordance with the seasons and use techniques that […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Queens of the Sea: Women in Fishing

Traditionally, fishing is often a male activity. However, there are also female fishers, and the presence of women in fish processing is well attested. Women often work in cooperative organizations to take care of the preparation of fish before it […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Belarus: Freshwater Fish

“The most important thing is not to consider your work as an effort, but as your favorite task. Do not count the hours. You should give your work all your energy, 100%.” Words of wisdom from Anton Kalenik, executive chef […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Stop Ocean Grabbing: Managing the Ocean Together

Agricultural lands have increasingly become lands of conquest, and the same phenomenon affects seas and oceans. The term “ocean grabbing” refers to the hoarding of marine resources by powerful actors and institutions. Millions of small-scale fishers are deprived of their […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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The Magic World of Amanda: An Algae Forrest

Explore the world of algae Zip up your wetsuit, put on your mask, fins, and snorkel and join the marine biologist and harvester Amanda Swinimer! She will lead the way on a discovery of the mystical and mysterious kelp kingdom […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

The Art, Music, Cuisine, and Poetry Allied with the Sea

Not only fishermen, politicians and environmental organizations have a say in sustainable fishing, the selection of fish offered to consumers, and which recipes from the local gastronomy best celebrate those fish. Artists, chefs, directors, musicians, and poets all offer complementary […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Mediterranean Caviar: Discovering Bottarga

Bottarga, the caviar of the Mediterranean, Bottarga has enjoyed a long history ranging from the Phoenicians to the Arabs to Italian coasts. It is obtained by drying and salting mullet or tuna eggs, following strict traditional procedures. Together with Rafram […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Bahian Cuisine: Tastes of the Sea and Dendê

A taste of Bahia The importance of dendê oil in its homeland, Bahia, is reflected in two of the Brazilian state’s traditional dishes: moqueca, a fish soup, and acarajé, a typical friend snack made with beans. Two chefs from the […]

22 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Sea Meatballs

There are fish that were once discarded, written off as cheap food, and consumed only by fishermen, during long trips. Although many are avoided because they are full of bones and we don’t know how to cook them, but they […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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The Fish of the Lagoon of Orbetello

A dive into the Lagoon of Orbetello Stefano Sorci and his wife Francesca manage L’Oste Dispensa (Slow Food Chef’s Alliance) on the Tombolo della Gianella, a strip of land that divides the Tyrrhenian Sea from the Orbetello lagoon. They are […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Marine Protected Areas: Solution or Problem?

Does protecting marine areas create a solution or another problem? Many see protected marine areas as the best way to give seas and oceans time to regenerate their resources. Several experiences of the Italian and international Slow Fish network seem […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Mountain Fish with Artur Martínez and Marc Ribas

For years, the Vallés county, just north of Barcelona, has been home to some of the most interesting gastronomic delights in all Catalonia. The becaruda olive, Sant Llorenc’s botifarra sausage, Ganxet beans (Slow Food Presidium) and many more treats will […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Can we imagine a standard, or certification that represents Slow Food values?

Certification systems are under attack –from conservationists, marine experts, specialist NGO’s and small fishermen and fishing experts. The problem is that these standards are simply not rigorous enough but it is also a fight over values and definitions, over who […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

Tinca Gobba in Oriental Sauce

The Piedmontese freshwater fish with a twist A relative of carp, barbel, and chub, the tinca gobba or Ceresole d’Alba Tench (Slow Food Presidium) has a rounded back and golden skin, hence the name gobba dorata, meaning “golden humped.” The […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2
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Russia: Fish and Spirits of St. Petersburg

A taste of Russia: slow fish an traditional spirits Olesya Drobot (Slow Food Chef Alliance), is one of the rising stars of the gastronomic scene in St. Petersburg. A student of Adrian Quetglas and Ivan Berezutsky, Oleysa has emerged from […]

23 September
Torino-Lingotto Fiere // Food for Change – Slow Fish – Pad. 2/Pav. 2

A Sea of Plastic

Annual plastic production has increased from 2 million tonnes in 1950 to over 400 million tonnes in 2015. In 2050, the weight of plastic in the oceans will eclipse that of fish. Over time, large plastics break down and becoming […]

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