Free entry Tate Britain Exhibition

Art Now Cooking Sections Salmon: A Red Herring


© Cooking Sections

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A pioneering project that explores the deceptive reality of salmon, as a colour and a fish

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.

Tate Britain

London SW1P 4RG
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27 November 2020 – 28 February 2021

  • Timed tickets must be booked before visiting
  • All visitors including Members need to book a ticket


Free with ticket

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Supported by

The Art Now Supporters Circle

Princess Alia Al-Senussi
Charles Asprey
Jamie and Soli Gareh
Emma and Fred Goltz
Alexandra and Guy Halamish
Tierney Horne
Lyndsey Ingram Ltd
James Lindon
Catherine Petitgas
Matthew Slotover and Emily King
The William Brake Charitable Trust
Thomas Dane Gallery
Russell Tovey
and those who wish to remain anonymous

and Tate Americas Foundation

With kind assistance from Veronique Parke