COOKING SECTIONS
Salmon: A Red Herring

Salmon is the colour of a wild fish that is neither wild, nor fish, nor even salmon. But they are not alone. The changing colours of species around the planet are warning signs of an environmental crisis. Many of these alterations result from humans and animals ingesting and absorbing synthetic substances. Changes in flesh, scales, feathers, skin, leaves, or wings give us clues to environmental and metabolic transformations around us and inside us. Salmon: A Red Herring questions what colours we expect in our “natural” environment. It asks us to examine how our perception of colour is changing as much as we are changing the planet. [publishers’ note]

Salmon: A Red Herring was published in conjunction with the eponymous Art Now exhibition at Tate Britain, London, in 2020. As part of the project, Tate removed farmed salmon from its menus across all four Tate sites and introduced CLIMAVORE dishes instead.

Forewords by Hannah Landecker, Bruno Latour, Hans Ulrich Obrist and David Zilber.

Published by ISOLARII, 2020
Design by Ben Ganz
Artists' Writings / Ecology / Animal Studies / Food Culture