Slow Fish, the International fair dedicated to the marine world and aquatic ecosystems, is back from 27 – 30 May 2011 in Genoa. Conferences, meetings, workshops and taste sessions will be dedicated to issues relating to the sustainable production of fish and responsible consumption. With its biennial event, Slow Food is on the forefront in the fight to save our seas, our fish and our fishermen.
A spectacular show is guaranteed at the Theatre of Taste where Aidan MacManus, of King Sitric Restaurant in Dublin Bay, will be cooking live for the audience. The Irish chef has long elevated the cheap, delicious and undervalued species that Irish fishermen used to throw away, making his a modern, simple and sustainable cuisine.
Irelands famous tradition of fish smoking and its exceptional beers will take centre stage at the Taste Workshops where Sally Barnes of the Woodcock Smokery, Skibbereen, will be presenting a selection of good, clean and fair smoked fish, such as mackerel and herring paired with, among others, Carlow Brewery beers and a selection of prized Irish whiskeys.
Frank Fleming of Schull, County Cork, a fisherman for over 25 years and founder of the Responsible Irish Fish Association, will share his fascinating story with visitors in an intimate atmosphere whilst they savour delicious fish dishes and drink a good pint of Irish beer at the Fish Tales – Granaries of Memory event.
The guiding theme of Slow Fish 2011 is Small-scale fishers: A threatened species, turning the spotlight on the people of the sea and looking at artisanal fishing in the past, its cultures, opportunities, hardships and skills; and small-scale fishing as it is now, how it has modernized and how it contends with the global system.
Notes to the editor
Slow Fish is also an international campaign launched by Slow Food to inform consumers, encourage interaction between those involved in the world of small scale fishing and promote good, clean and fair fish: www.slowfood.com/slowfish
The Slow Food Presidia sustain quality production at risk of extinction, protect unique regions and ecosystems, recover traditional processing methods, safeguard native breeds and local plant varieties. Find out more at www.slowfoodfoundation.org