Terra Madre Nordic 2018
Slow Fish- Finnish Tasting Workshop
Sustainable use of low valued wild fish – Järki Särki (mört/rutilus rutilus)
Presented by Marja Komppa Chef Benjamin Frostell.
Järki Särki is delicious, preserved fish, wild caught from the lakes of Finland and seasoned with simple, local, organic ingredients. The old Finnish proverb –“Eating särki makes you wiser!” – is not just a saying. Fish are a unique source of protein, omega-3 oils, and vitamin D.
Tickets: 50 DKK
Slow Fish- Denmark Talk
How to get a better fish? – About sustainable coastal fishing, branding and The Slow Food Presidia Thorupstrand Kystfiskerlaug.
Presented by David Lange of Foreningen for Skånsomt Kystfiskeri and Chairman of Thorupstrand Kystfiskerlaug Thomas Højrup.
Slow Fish- Norwegian Talk
Don’t eat it! – Farmed salmon from Norway by Sven-Helge Pedersen from Hardanger Vildtfiskelaug.
Salmon farming – the new or the holy oil for the unique fjord- and coastal or fisheries in Norway? The history about the consequences for of 40 years of salmon farming in the greatest of Norwegian fjords – Handangerfjord. What has happened to the fjord environment and the fishing for the fishing communities.
Slow Fish- Iceland Tasting Workshop
Seaweed in the kitchen and on your plate.
Since the Middle Ages, we have foraged seaweeds. Dulse has been a very valuable product and burned seaweeds gave “black salt” when salt was not available. Parts of the shore rich in seaweeds were parted between the different parishes and even bishops sent their own men from miles away to forage them. It is now being re-discovered and commonly used by individuals and by chefs who realize the quality of this product from Icelandic unpolluted waters and how the taste of it opens a new field in Nordic cuisine. Renowned Icelandic chef Gísli Matthías Audunsson, from Slow Food Chefs Alliance and owner of Slippurinn, SKÁL and MATBAR and forager Ragnheiður Axel from Islensk hollusta will introduce the most popular seaweeds from Iceland. They will demonstrate how seaweed, dulse, kombu, sea truffle, and more can be used in simple and complex dishes.
Tickets: 50 DKK
Børnenes Madhus, Slagtehusgade 11, København
Entrance fee for tasting workshops on Billetto, no entrance fee for talks.