A Red Herring
by Cooking Sections (Daniel Fernández Pascual and Alon Schwalbe)
- Author(s)
- Cooking Sections (Daniel Fernández Pascual, Alon Schwalbe)
- Publication
- London : Isolarii, 2020
- Scope
- 176 Pages, illustrated, 10.5 cm.
- ISBN
- 9781753075006
Tiny, beautiful publication accompanying the namesake performative installation by Cooking Sections, first exhibited at Art Now, Tate Britain, 2020. Salmon is usually thought of as pink; the colour is even called ‘salmon pink’. However, farmed salmon today would be grey. To make them the expected colour, synthetic pigment is added to their feed. The fish cannot be dyed in a standard pink tone, as it depends on how their bodies metabolise the chemical, and where they are to be shipped and sold. In Sweden, as well as the rest of Europe, market analysis shows that the preferred shade is ‘light-pink’ and so farmed salmon is coloured accordingly, while in Japan, a darker pink is enjoyed more. ‘Salmon: A Red Herring’ questions what colours we exp ect in our ‘natural’ environment. It asks us to examine how our perception of colour is changing as much as we are changing the planet. During its exhibition, Tate removed farmed salmon from its menus across all four Tate sites and introduced CLIMAVORE dishes instead.
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