SLOWFISH – Genova

This year the most abundant product at the Slowfood fish Salon was…SALT!

Pink rock salt from the Himalaya mountains, sulfur scented brown salt, black lava salt from Hawaii or from the Murray River in Australia…there were about twenty or so salts coming from exotic locations worldwide and being distributed by an American company. And more stalls offering different variations on the salt theme, be it scented or smoked or pissed on.

My impression was that we were scraping the bottom of the barrel. Next we will be meandering among decorative shells for the bathroom. Is it ecological or sustainable to create a market niche for salts that traverse the globe to create a minor surprise to our table? Not to mention the possible damage they create on the spot where they are extracted. Of course not all salts are the same. Lemon scented salt may just be an idiotic marketing fad while Hawaian salt has a heavy food miles record to clear…

The Himalaya Pink Salt comes from the mountains of Himalaya, at 10,000 feet high. It is a fossil marine salt which was formed more than 200 million years ago during the Secondary area. It is completely pure. It also has strong nutritional and health enhancing properties. Finally, it possesses an incomparable taste! Its natural pink colour and its origin make this salt a very unique product. Of all the “Himalayan Salt” on the market, only 3-5% is of the Halite Grade and quality. This is because this particular form of crystal salt must be carefully hand-mined from the deepest and most elusive parts of the caves.
Pink Salt is naturally rich in elements and minerals (Calcium, Magnesium, Potassium, Copper, and Iron). Iron is the naturally rich element which creates the unique pink colour of this speckled salt. Sprinkled on raw or cooked food, it will be a delight for the senses.

I cannot even begin to imagine the reality behind this seductive product description. People actually study to write this stuff up and unfortunately not enough people study (enough) to become vaccinated against this kind of nonsense. Soit!

Among the few fish products actually present at Slowfish, my deepest admiration goes to the lactofermented anchovies of Camogli. First because they are lactofermented, basically preserved in salt without any need of refrigeration. Secondly because the fish is a local variety, a fleshy red anchovy with a marvelous, unique taste. And thirdly because they are a high quality, local and sustainable (they are fished at a specific time of the year and prepared in limited quantities by hand). I secured a jar of one kilo, which will reach many different peopel in the next few months!