The international Slow Food network - members and convivia, Terra Madre food communities, cooks, academics, youth and Presidia producers - is taking action by organizing countless activities dedicated to sustainable fish in all corners of the world. In the Slow Fish Challenge, participants investigate the sustainable fish choices in their region, and hold a small event (tastings, dinners, workshops...) to pass this information onto their community. Following the event, information and recipes are sent to Slow Food to be published in an online cookbook of good, clean and fair fish and seafood from around the world.
If you would like to participate, here are the instructions:
1. Find your fish!
Avoid endangered species such as bluefin tuna, Atlantic salmon, tropical shrimps, swordfish, etc. Click here to view regional sustainable seafood guides.
Choose a local fish, i.e. caught in seas or rivers near to you.
Ensure the fish are of the minimum size necessary to reproduce (there are fish such as Orange Roughy which only reach the age of reproduction at 20 years!)
The fish should be in season, i.e. outside its period of reproduction.
2. Choose a recipe
A traditional recipe from your region; or a recipe invented by you, which might become the tradition of tomorrow.
3. Plan an event to cook your fish...
... at home, in a public space or during an event, at a restaurant or canteen, where you can share your meal - with friends, customers, journalists, school children, etc. Explain to your table companions why this fish was chosen and others were avoided. Your recipe will be an opportunity to celebrate, marked by conviviality and a small but significant gesture of responsibility.
4. Send the information you have collected about this fish (its characteristics, how, where and when it is caught, why it is sustainable...) your recipe and a photo, or other material such as children's drawings, an illustration, fishermen's tales etc.
Slow Fish Challenge for Children
Slow Food has created a small educational guide for children. The fish-shaped booklet can support classroom research on local, sustainable fish and the best way to cook them.
Children have to ask their parents, grandparents, teachers and cooks from the cafeteria or a nearby restaurant what are the best fish to eat fried, in soup or baked. They also need find out what fish to eat in what season so as not to interfere with their reproduction and what are the average sizes of local fish when adult.
The children then fill in the blank pages and cut them out to make their own pocket guide.
Click here to download the empty guide.