Slow fish challenge

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The world’s edge

SBS editor Alix Clark covers Slow Food Perth’s ‘Slow food at the edge of the world’ cultural conservation project in the Oct 2011 edition of Feast magazine. ‘We talk to four migrants and refugees in Perth about their cultures…and the foods of their homelands,’ Alix writes. ‘Many of the recipes have been passed down by oral tradition…’ Buy Feast or subscribe on-line.

Buy local food

Making a choice to buy only local food yields many benefits – for our farmers and fishers and their families and staff, for farming communities, farm equipment suppliers, and for shoppers and eaters.

Raw milk

As one blog correspondent to Slow Food’s Australian website noted in 2011: ‘Smoking is okay, but raw milk cheese very dangerous????’ Australia’s food standards authority continues to ban the sale of ‘soft’ cheese made from raw milk. Find out about our campaign.

Food sovereignty

Slow Food promotes the right to choose what makes up the daily diet of all people, including the knowledge and freedom to choose what to grow, and how this food is grown and distributed. Read about the right to choose.

Slow fish challenge

by jamie on April 19, 2009 · 0 Comments

AN international campaign has been launched at Slow Fish in the Italian port-city of Genoa this weekend, inviting all fish and seafood eaters to take action in the Slow fish challenge. Slow Food has been raising awareness of the critical situation facing our seas through the biennial Slow Fish event for some years, and through projects to support small-scale, sustainable fishing communities. With this campaign, ‘sustainable fish’ becomes a focus for the entire Slow Food and Terra Madre network and a theme for events and activities being held in communities all around the world. Slow fish challenge invites Slow Food members, food communities, cooks, academics and young people in the Terra Madre network to organise small activities dedicated to sustainable fish (tastings, dinners, workshops…) and to send information about their fish choice and the recipe used to prepare it. All of these examples will be put together to form an online cookbook of good, clean and fair fish and seafood from around the world.

Slow fish challenge guidelines:

1. Find the right fish:

avoid endangered fish such as bluefin tuna, atlantic salmon and farmed salmon, tropical shrimps, swordfish and the like
choose local fish, such as those caught in seas or rivers near to you
ensure your fish is of the minimum size necessary to reproduce (there are fish such as orange roughy which only reach the age of reproduction at 20 years!)
use fish in season, such as species which is not in its reproduction season

2. Choose a recipe:

a traditional recipe
a recipe invented by you, which might become the tradition of tomorrow

3. Cook this fish at home, in your restaurant or canteen, share it with friends, customers, journalists etc. Explain to your table companions why you have chosen this fish and why you ignored other species. Your recipe will be an opportunity to celebrate, marked by conviviality and a small but significant gesture of responsibility. A truly political act—to save our seas.

4. Send Slow Food information you have collected about this fish (its characteristics, how, where and when it is caught…) and your recipe, as well as any photos, fishermen’s tales or other materials.

The Slow fish challenge will take place over the next three months – May, June, July – and everyone has until August 15 to send their recipes to E communication@slowfood.com