Slow Fish

Do we pay enough attention to what fish we choose to buy? Are we sufficiently aware of issues related to types of fish, seasonality, and fish sizes? What are the differences between wild-caught and farmed fish, and between industrial and artisanal fishing?

Entering the #foodforchange Slow Fish area we continue our journey exploring one of the main objectives of Terra Madre Salone del Gusto 2018: raising awareness about eating habits and inspiring positive changes.  Here is a small guide to the many Slow Fish tastings, talks, and events.

Forums: from the sea and the environment to traditional communities and sustainable fishing

We couldn’t leave out a forum dedicated to the motion on “Plastic in the planet’s ecosystem” approved at the Slow Food International Congress in Chengdu last summer: In A Sea of Plastic, we will discuss the assumption that, without introducing change, in 2050 the ocean will contain more plastic waste than fish. We will think of ways to handle this emergency, which impacts the quality of fish.


The sea and the environment: The effects of climate change on marine habitats are already having multiple repercussions. With Aliens in the Seas, we will highlight the increase of invasive species, which adversely affect habitat biodiversity. In a forum on indigenous communities endangered by climate change, we will direct our attention to the plight of indigenous communities of traditional fishers, often the first casualties of environmental change.

Also dedicated to traditional fishing communities, but from an often overlooked perspective, is the forum Queens of the Seas, which will show that the presence of women in fisheries and fish processing is important and widespread. Slow Fish Caribbean will focus on a Slow Food project that involves several Caribbean countries and whose key participants are communities of artisan fishers, collectors, and processors from these territories.

What distinguishes traditional fishing from industrial fishing?

Slow Fish Salone del GustoCertainly a different model of ocean management. This will be fully evident in Stop Ocean Grabbing: Managing the Ocean Together. What is the best management model? In Protected Marine Areas: Solution or Problem?, we will explore this question and examine positive and negative examples of managing for the common good. How should islands be managed, when tourism or local economies based on a single revenue source can have devastating impacts? The Possibilities of an Island will try to outline a strategy to address the problems facing these fragile ecosystems.

There will be a host of talks dedicated to everyday food shopping. In Salmon Treated Like Chicken and Mangroves and the Problem of Shrimp Farming we will turn the spotlight on the environmental and animal welfare issues related to intensive breeding, while in Certified Fish: Vice or Virtue we will examine the sustainability criteria attached to fish certifications.

Finally, there will be space for The Art, Music, Cuisine, and Poetry allied with the Sea, because tackling issues of sustainable fishing is not exclusively the task of fishermen, policy makers, and environmental organizations.

Sustainability Workshops

The #foodforchange Slow Fish program, in addition to 12 forums, includes 26 Taste Workshops and Cooking Schools designed to help us refine our skills and understand the big picture through tastings dedicated to fish products. We have already talked about some Taste Workshops, but here is a short list to guide you through our rich program:

And this is not all. We invited you to have a look at the full Terra Madre Salone del Gusto Event online.


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