Salmon is usually thought of as salmon pink. Today the fish should be grey, but chemical substances and food colourants make them the desired colour. Salmon is just one of many colour oddities resulting from the metabolisation of manmade substances in bodies.
As Cooking Sections describe it, salmon is ‘the colour of a wild fish which is neither wild, nor fish, nor even salmon’.
Through a site-specific installation and institutional interventions, Salmon: A Red Herring continues the long term project, Climavore, to critically reflect on the impact of salmon farms on the marine environment.
Cooking Sections are Daniel Fernández Pascual and Alon Schwabe: a duo of spatial practitioners based in London who use installation, performance, mapping and video, to explore the systems that organise the world through food.
Art Now is a series of free exhibitions showcasing emerging talent and highlighting new developments in British art.
Supported by the Art Now Supporters Circle and Tate Americas Foundation. With kind assistance from Veronique Parke.