Fish, salt, spices and oil, as well as aromatic herbs, fruits and vegetables, and even rice! The Market of Slow Fish 2023 features the best of seafood, coastal agriculture.
Slow Food events are a not just a shopping opportunity, but a chance to meet extraordinary producers from Italy and beyond, taste their products and learn more about them from the people that made them, first hand!
On the seafront, at the Porto Antico of Genoa, the Market of Slow Fish focuses offers oysters, stockfish, anchovies, trout, bottarga, and many other types of fresh and preserved fish.
Are you a producer interested in being part of the Slow Fish Market? Write to firstname.lastname@example.org
At Slow Food events, as in the Earth Markets, the participating producers are selected according to specific criteria of quality. The producers at the Market of Slow Fish are ambassadors of the Slow Food philosophy and sell products that are good, clean and fair.
Fish and seafood
The sale of bluefin tuna, swordfish, eels or cod is not allowed, either fresh or preserved, except where they come fisheries where stocks are not at risk of extinction, or from sustainable projects like the Presidia or others where fishers are actively involved in the management of stocks and repopulation. Products from intensive aquaculture are not allowed, especially insofar as concerns carnivorous species (e.g. salmon or bluefin tuna) or fish farmed as feed for other animals. The small-scale farming of mollusks, herbivorous fish is allowed, where this forms parts of an integrated model of sustainable development.
Only salts harvested with respect for the environment and humane working conditions are allowed. Salts connected to Presidia projects, those on the Ark of Taste and salts connected to Slow Food Communities are given priority.
Extra virgin olive oil
Oils must be made from olives cultivated sustainably insofar as concerns fertilization, soil protection and processing. Olives from groves that practices chemical weeding are not permitted; nor are hormonal treatments and neonicotinoids. Priority is given to companies that produce oil with native olive varieties, that have organic certificaiton, that feature in the Slow Food guide to extra virgin olive oils published by Slow Food Editore, and those that belong to the Slow Food Presidium for extra virgin olive oils.
At Slow Fish wineries are only allowed to participate if they are part of a Slow Food Presidium or other specific projects, including wineries that are part of consortia that participate in Slow Food projects. Wines must reflect their local terroir; as such, priority is given to wines that promote native grape varieties and spontaneous fermentation.
Fruit, vegetables and preserves
All products must come sustainable agriculture, insofar as concerns fertilization, soil protection and processing. Fruits and vegetables grown on farms that practice chemical weeding are not permitted; nor are hormonal treatments and neonicotinoids. Priority is given to producers with organic certification, and those who promote native varieties cultivated in their traditional production area.
Regarding preserves, fruit and vegetable preserves that contain synthetic chemical ingredients and/or from ingredients of chemical extraction are not permitted. The minimum fruit content must be 65%, and priority is given to producers with organic certification.
The cultivation of aromatic and medicinal herbs must be sustainable insofar as concerns fertilization, soil protection and processing. Herbs gathered where chemical weeding is practiced are not permitted; nor are hormonal treatments and neonicotinoids. “Natural” aromas must be spices, or essences/extracts of the same. The label must specify the ingredient used (sage, thyme, cumin, fennel seed, etc.) rather than a generic listing of “natural aromas”.
The same indications as mentioned above regarding fertilization soil protection and processing apply to rice. Rices which have undergone whitening treatments with oil, glucose or talc are not allowed.
A Market that follows the Slow Food philosophy
These are some of the guidelines that Slow Food has elaborated in order to select exhibitors that adhere to the organization’s philosophy. The guidelines document is in continuous evolution, in order to make it more useful to producers and more coherent with the principles of Slow Food. In the coming weeks the latest version of the document will be made available for download.