Our movement has been raising public awareness about the issue of sustainable fish in the Mediterranean for many years, and has already organized three fulleditions of the Slow Fish event. This unique fair is held every two years in Genoa and attracts over 50,000 visitors. It aims to promote good practices for the responsible consumption of high-quality fish and seafood.
Slow Fish is
- An opportunity to meet the fishing communities and fishmongers who provide us with good, clean and fair fish.
- Discussions and workshops offering an in-depth look at artisanal fishing and aquaculture.
- A chance to taste fish and seafood products of the highest quality.
- Taste Workshops for children and adults.
- Classes on cooking sustainable fish, particularly underused species.
- An information campaign on what “good, clean and fair fish” means in the Mediterranean and shopping tips.
- Film screenings and exhibitions.
- 55,000 visitors in 2009.
- Media attention from around the world, with hundreds of articles in the international press.
In 2009, Slow Food presented Fare's Fair, a small guide on sustainable fish for the mediterranean consumer, as well as a playful and didactic version of this guide called Bare Bones, aimed at chidren.
The 2007 and 2009 editions of Slow Fish included many activities on sustainable fish designed specifically for children. Through a series of workshops, curious young consumers had a chance to learn more about the world of fish and fishing, and got hands-on experience of preparing underused fish species like horse mackerel and blotched picarel. From cooking to tasting, the children found out about the joys of fish, a food with which they were often unfamiliar. Some even had the unforgettable experience of an educational workshop held on-board a fishing boat.
The educational tools distributed included fun guides, games and a small apron with a guide to minimum fish sizes and fish seasons printed on it.
To address the main issues relating to the Metiterranean and for the organizaton of the Slow Fish event, Slow Food Italy has created a scientific committee. The group is composed of: Silvio Greco, Director of Research at ISPRA and President of the Committee, Franco Andaloro, Director of Research at ISPRA, Angelo Cau, Lecturer of Marine Biology at the University of Cagliari, Stefano Cataudella, Lecturer in Applied Ecology and Fishing and Aquaculture Biology at the University of Tor Vergata, Rome, Silvano Focardi, Chancellor of the University of Siena, Ettore Ianì, National President of LegaPesca, Stefano Masini, Head of Environment and Land at Coldiretti, Franco Ottaviani, Lecturer of Food Microbiology at the University of Torino, and Chedly Rais, President of Okianos, Tunisia.