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Salone del Gusto 2002 |
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ISWAS IRISH SMOKED WILD ATLANTIC SALMON
Irish Smoked Wild Atlantic Salmon, Ireland's first International Presidium, was launched at the Salone del Gusto in October 2002 in Turin, Italy. Four Irish Wild Smoked Salmon producers (Sally Barnes of Woodcock Smokery, Castletownsend, County Cork; Anthony Creswell of Ummera Smoked Products Ltd., Timoleague, County Cork; Peter Dunn of Dunn's Seafare of Dublin; and Frank Hederman of Belvelly Smokehouse, Cobh, County Cork), working with Mark Boyden of the salmon conservation and education programme, "StreamScapes" (of Bantry, County Cork), and Ireland's Slow Food Ark coordinator, food critic John McKenna, have established a Presidium to develop the Protocol which will address the challenges to the sustainability of the resource and the salmon smoking tradition. In developing this International Presidium for Irish Smoked Wild Atlantic Salmon, Slow Food is attempting an eco-gastronomic solution that synthesizes an environmental intervention with a project for the defence of Ireland's gastronomic heritage. Slow Food Presidia are small-scale interventions that work to raise consciousness about the craftsmanship behind artisan food, to teach consumers how to recognize quality; to provide venues and marketing for artisan products, to codify production techniques and establish stringent production standards. Consistent with Slow Food's holistic approach to celebrated food traditions, the Irish Smoked Wild Atlantic Salmon Presidium will record the parameters of the traditional salmon smoking process, as well as promote the implementation of an educational campaign that will highlight the deterioration of salmon habitats, both freshwater and marine. Inclusion of this product in the International Presidia Project offers Ireland's producers, consumers, gourmets, and salmon conservationists new hope that Slow Food's focus upon this resource will assist in the wider efforts to conserve this magnificent creature, and vouchsafe the enjoyment of smoked wild salmon as an archetype of Slow Food's commitment to eco-gastronomy. Preventing the extinction of this remarkable food source will ensure the improvement of countless microeconomics, the livelihood of individual fishermen and women and fish smokers whose very future is dependent on protecting the future of Wild Atlantic salmon. Wild Irish Smoked Salmon is profoundly related to the territory of Ireland, with each fish able to trace its journey back to the individual stream from which she arose several years before. The smoking of the fish is done using only natural ingredients: wholegrain sea salt; smoke from beech and oak hardwoods; the process unified and perfected by the passage of time. Artisan salmon smoking is produced in limited qualities, with the work of each producer demonstrating distinctiveness and difference. The Irish Smoked Wild Atlantic Salmon
Presidium Protocol is now available as a pdf file.
International Presidia Offices Slow Food
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