On May 18-21, Genoa’s Porto Antico will again be hosting Slow Fish, our biennial event that combines conviviality with scientific knowledge, good fishing practices and taste education, with the aim to protect marine ecosystems.
We are the net is the motto of the eighth edition of Slow Fish. In other words, we are all part of a living, interconnected system that we act upon when we buy seafood products. Since the beginning of the Slow Fish campaign in 2004, the Slow Fish network has established a body of knowledge, exchange and relations between hundreds of “nodes”, for which Genoa is now a reference point: fishers, artisans, chefs from all over the world meet to share and support a good, clean and fair approach to the fishing sector, marine biodiversity and balance of freshwaters.
Like at all other events held by Slow Food, important topics and eating experiences are combined at Slow Fish, often leading to interesting discoveries that switch-on our curiosity.
Did you know that you can eat jellyfish? You can have a taste at the event Tasty Gel: Jellyfish. Due to the impacts of climate change and decreasing number of natural predators, jellyfish are in dangerous expansion in the world’s seas. Yet, they are a food source not to be overlooked, and are open to tasty and sustainable preparation methods.
Did you know that, despite the name, bacalao is a typical food of northern cuisines? We can confirm at the event Bacalao: a typical Norwegian dish, where producers of the Presidium Møre og Romsdal bacalao will tell you all about this specialty of Portuguese cuisine, which became one of the most popular dishes in Norway through the trade routes of the twentieth century.
Did you know that, if you’re patient and a tiny bit creative, you can learn how to avoid wasting any fish parts? See it with your own eyes at the event Kitchen with no waste: the fifth quarter of fish, where you will learn about the better uses of all parts of the fish that you buy.
Did you know that local and sustainable interpretations of sushi exist? Christian Qui from Marseille and Moreno Cedroni will tell you all about their interpretations of sushi at the events Sushi and Sashimi the Mediterranean Way and “Susci”: Italianized Sushi.
Many of the events talk about the history of an ingredient, a recipe and the interactions between different traditions and cultures. Eating and tasting become a means to learn about water biodiversity, fragile ecosystems, and passionate cooks and fishermen who narrate their experiences.
In particular, the 15 events at the Chefs’ Alliance Kitchen are not to be missed. Italian and international representatives of the Slow Food Chefs’ Alliance will show us how, through their work, chefs can defend their territory and its producers to increase consumer awareness.
We are inviting you to the Slow Fish Marketplace, where fishermen, processors and producers of Slow Food Presidia products will exhibit fish, preserves, salts, spices and extra virgin olive oils. There will also be a kitchen inspired by the Boqueria market in Barcelona where you will be able to participate in the 18 Fish-à-porter “lessons”, each of which will be followed by a tasting.
And then, not to forget… You are invited to get to know all the fishing communities who will be the protagonists of the We are the net meetings. You will learn about the struggles that they are having back in their home countries and understand fully why we have chosen them as the main actors of an event that teaches us to love the sea and its vast, fragile treasures.
Entry to Slow Fish is free! You don’t need to buy a ticket to enter the event.
Thursday to Saturday, 10 a.m. – 12 midnight, Sunday, 10 a.m. – 9 p.m.
Slow Fish Marketplace from Thursday to Sunday, 10 a.m. – 8:30 p.m.
Piazza Caricamento (breweries, street food and food trucks) and Piazza delle Feste (Enoteca, Mixology, Pizza n’ fish and Shrimp Spot): Enoteca, mixology, pizza and raw food spot: from Thursday to Saturday, 12 noon – 12 midnight; Sunday, 12 noon – 9 p.m.
Casa Slow Food (Slow Food Stand) from Thursday to Saturday, 10 a.m. – 12 midnight; Sunday, 10 a.m. – 9 p.m.