SlowFisch

25,000 visitors are expected this weekend at a fair to promote sustainable fisheries in Northern Europe – the first regional Slow Food exhibition of this kind following the international Slow Fish event, held biannually in Genoa, Italy. The three-day event opens today at the Bremen Exhibition Centre, offering visitors the chance to enjoy artisan-made, sustainable products from the region whilst learning how to make good, clean and fair choices in their daily shopping.

A wide range of products are on display at SlowFisch: from hand gathered oysters from the Dutch Wadden Sea to shrimps from the Galician Fishermen’s cooperative “Mardelira”, from sea urchins to scallops, from catfish to herrings, as well as preserved fish and complementary herbs, spices, side dishes, marinades, wines and beers.

A centerpiece of the fair is the “fish mile”, where producers who are committed to fair, sustainable fishing and processing display and sell their products. Making their way along the mile, visitors can: compare various shellfish at the oyster and mussel bar; try traditionally smoked products and observe various smoking methods; learn how to fillet various fish; and increase their seafood cooking repertoire through a series of interesting culinary demonstrations.

A program of Taste Workshops offers visitors a more intense experience of particular products, increasing consumers’ sensorial understanding and knowledge about quality production. These sessions are lead by experts and cover themes such as “Smoked Fish and Beer”, “Trout and Wine”, “Herring in 1001 Varieties”, catfish and caviar. A special workshops for young people is focused on sensory training, asking them to not only taste fish but to sharpen their senses by describing the product’s qualities through smell, touch and sight.

The Children’s Cooking Club will encourage youngsters into the kitchen over the weekend to make their very own fish fingers from fresh fish fillets. Loved around the world by children, the workshops will demonstrate how a fresh alternative to industrially produced fish fingers can be made easily from scratch and will also highlight just how delicious a normal fillet can taste.

In addition, a number of lectures on fish and health, sustainability and species conservation are being presented over the weekend, discussing questions such as: How does eating fish for lunch stimulate thinking?; What are today’s current fish stocks?; and, Which fish can be enjoyed today – and tomorrow?

SlowFisch, being held at the Bremen Exhibition Centre over November 7-9, 2008, has been organized by mgh Messe- und Ausstellungsgesellschaft Hansa GmbH together with Slow Food Germany.

For more information and the detailed program please visit www.slowfisch-bremen.de

Photo: mgh Bremen

Bess Mucke
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